garlic pasta

Garlic Spaghetti from Delish.com is for those garlic lovers out there.

Garlicky Spaghetti

garlic, divided

c. extra-virgin olive oil, divided

c. panko bread crumbs

red pepper flakes

Kosher salt

dry spaghetti

butter

anchovy filets, minced (optional)

lemon

c. Parmesan (optional)

c. parsley

Very good exactly as written.  The garlic panko breadcrumb mixture makes all the difference!  (1 lb of spaghetti is a lot of spaghetti if this is to be a side dish for 4.)

really good! Also try using Italian bread crumbs! That’s good too! Give a thumbs up on this comment if you agree! Also give a thumbs up if you tried it!

Made this with Chicken and we LOVED it!! I used garlic powder instead of real garlic, I wasn’t going out to buy the real stuff. I didn’t use anchovy’s, made the pasta with minimal water and it turned out excellent!! I even used bottled Parmesan.. thank you for the recipe!

This was crazy good!  Not dry at all and didn’t even add the water.  HIGHLY recommend.  Used fettuccini and forgot parsley

Terrific. I accidentally added lemon, I thought I saw that in the recipe and realized after I added it it was a mistake. So good. I used Italian bread crumbs and I didn’t add the anchovie.

Very delicious.  Skipped the butter and made it vegan.  Paired it with a 2015 Bocelli Sangiovese and a friend and I was in pasta heaven.  Would do it again and again.

Definitely too dry, but I knew it would be too dry when I read the directions. I added more garlic, chicken broth, and a little heavy cream. Turned out very good.

Good taste. Ingredients clumped together a bit. Had to doctor it a little bit with some extra butter.  We added some cut up grilled chIcken and sun dried tomato.  I will probably half the amount of pasta next time. It was way too much for 3 of us.

I made the recipe without the anchovies and it's very plain. Not a fan 😕

Delicious! Added chicken. It wasn’t dry at all. Will make again. I may have added more garlic & butter than the recipe called for.

It came out pretty good. I followed the directions accordingly and ended up putting about 2 cups more of the pasta water and a couple more tbsps of olive oil. Next time i'd like to add jumbo shrimps to this dish and whole wheat spaghetti

Made this for dinner last night and it was a hit! Because I cook GF, I used GF Spaghetti and GF panko and it turned out amazing. There was only a small amount left over, but that'll be gone at lunch today. In the rush to feed my hungry family I forgot to take a final picture, but here is my prep work.

Seriously one of the greatest things I've ever had. I made it with the garlic butter meatballs that are linked at the top

Excellent!  This will definitely be one of my go-to recipes from now on.  My daughters love it too!

Garlic Lemon Tuna Pasta is a 10-minute meal loaded with Mediterranean flavor. You can make it with basic pantry ingredients - a meal the family will love!

Garlic Lemon Tuna Pasta

spaghetti (or other pasta)

olive oil

garlic

pouches 2.6 ounces tuna in olive oil

lemon juice (plus zest)

Salt & pepper

capers

parsley

Grated parmesan (for serving)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.

In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.

Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.

Garnish with remaining parsley and serve warm.

https://content.jwplatform.com/videos/quQxAeZL.mp4

Garlic and Lemon Tuna Pasta

This simple pasta recipe is a midweek staple for any home cook.

Aglio e olio spaghetti recipe

extra virgin olive oil oil

garlic cloves, thinly sliced

tsp chilli flakes

spaghetti

flat-leaf parsley, leaves picked & finely chopped

Delicious creamy pasta with pan fried sliced sausages and juicy, buttery shrimp, infused with spicy and savory Cajun flavors.

Creamy Cajun Shrimp Pasta

servings pasta (I used pappardelle)

shrimp

sausages (I used andouille)

neutral oil

onion

garlic (sliced)

heavy cream

tsp cajun seasoning

lemon pepper

paprika

tsp chili powder (optional)

tsp sugar

oregano

lemon juice

parmesan

(for topping)

parsley (for garnishing)

Boil pasta per package instruction and reserve some pasta water.

Season shrimp that has been pat dry with the cajun seasoning.

Pan fry sliced sausages in a large frying pan until cooked and remove from the pan. In the same pan, melt 1/2 tbsp butter in 1/2 tbsp of oil over medium heat. Once hot enough, add the shrimp and cook for 2 minutes on each side. Remove from the pan.

In the same pan, melt 1 tbsp of butter in 1 tbsp of oil over medium heat. Once the butter melts, add onions and garlic. Sauté until the onion is transluscent.

Pour in heavy cream and bring to a simmer. Once simmering, add the seasonings and parmesan cheese. Stir until well combined.

Let it continue cooking until it boils and stir occasionally. Add 1/4 cup of pasta water and pasta. Stir until every piece is well coated and add lemon juice. Stir again for 1 minute.

Finish it off with butter as well as the shrimp and sausages. Stir for another minute and turn off heat.

Add more parmesan cheese on top and garnish with parsley. Serve while hot. Enjoy!

Indulge in this Garlic Mushroom Lemon Pasta that&#039;s flavorful, tangy, garlicky, with the perfect hint of spice. An easy pasta dish that takes only 25 minutes and is a great addition to your weeknight meal roster.

Garlic Mushroom Lemon Pasta

button mushrooms (sliced)

tbsp chili flakes

pasta water

salt

cheese

Add butter to a pan over medium heat and let it melt. Add mushroom and lightly season with salt and pepper. Sauté and let it cook until it browns (3-4 minutes) and remove from the pan.

Boil pasta according to package instructions.

In the same pan that you cook the mushroom, turn heat down to medium low and add garlic and chili flakes. Let it cook and stir occasionally for at least 10 minutes until before it turns golden brown.

Turn the heat down to low and add pasta water, lemon juice, lemon zest, salt and sugar. Stir and bring to a simmer.

Add pasta and mushrooms. Mix until well combined. Serve with a parsley and parmesan cheese. Enjoy!

This Creamy Garlic Mushroom Pasta is done in just 30 minutes, making it the perfect weeknight pasta dinner!

Vegan Creamy Garlic Mushroom Pasta

lb box of spaghetti (linguine, pappardelle,

coconut oil

red onion (88 grams)

garlic (minced)

lb cremini, baby Bella

sea salt

black pepper

(383 grams full fat coconut milk)

Cook pasta according to package directions to al dente. Reserve ¼ cup of the pasta water.

In a pan over medium high heat, heat the coconut oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add in the garlic and reduce to medium heat.

The garlic should sizzle when it hits the pan. Sauté the garlic for about 1 minute.

Add the mushrooms, parsley, sea salt and black pepper, stirring together. Cook, stirring, for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden colour, then turn the mushrooms over and let brown on the other side for another 3-5 minutes.

Add in the reserved pasta water. Add in the cooked pasta, and stir/twirl everything together to combine. Add in the coconut milk, stir again and reduce heat to low. Let the coconut milk simmer for 5 minutes.

Remove from heat, top with vegan parmesan and chopped parsley, and serve and enjoy!

Creamy Garlic Mushroom Pasta

The most perfect Italian garlicky pasta to ever roam this earth.

Fettucine Aglio e Olio

lb. Fettucine

garlic cloves, sliced

parmigiano reggiano, grated

lemon, juiced

fresh parsley, minced

black pepper,

In a large pot of boiling salted water, cooking fettuccine until al dente. Reserve 3/4 cup of salty pasta water and drain.

Place empty pot over medium heat with olive oil, garlic and crushed red pepper flakes. When garlic starts to turn golden, add in cooked pasta, pasta water and parmigiana.

Reduce heat to low, toss pasta until sauce comes together and coats each noodle.

Finish with lemon juice, parsley and black pepper.

Directions:

This 5-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it's also Low-Fat, Dairy-Free, and Gluten-Free.

Garlic Cream Sauce with Pasta 

oz Gluten-Free Spaghetti Noodles of Choice

Garlic,

Unsweetened Non-Dairy Milk*

tbsp Nutritional Yeast

½ tbsp Brown Rice Flour*

Salt

Black Pepper,

Red Chili Flakes (Optional)

Lemon

Fresh Basil, to top (Optional)

First, begin to prepare your Spaghetti in a separate pot, according to package instructions. Once they have finished cooking you can drain them, but do not rinse them.

In the meantime, work on the Garlic Cream Sauce. Add the minced garlic to a large pan with a slight rim and sauté in Water or Oil for 5 minutes over Medium heat, until translucent.

Carefully pour the Non-Dairy milk into the pan and add in the Nutritional Yeast, Flour, Salt, Pepper, and a pinch of Red Chili Flakes if you are using them. Quickly mix the mixture together until everything is well incorporated.

Bring the mixture to a boil over high heat, then reduce the heat to Medium and Simmer for 5-7 minutes, or until the sauce thickens. Make sure to frequently stir the sauce so nothing sticks to the bottom of the pan!

Once the Sauce has thickened, stir in the Lemon Juice. Then, add the cooked Noodles to the pan and use tongs to gently mix everything together until well-coated.

Top with Fresh Basil or serve as desired.

This was great. I made it for dinner tonight and my kids loved it.

I like the way in which the recipe comes together in a straightforward manner.

This was really, really good. I’ve been dairy free for almost a year. It’s been pretty tough / rough transition. I’ve avoided some foods since all the versions I have tried are just terrible. This will be a great addition to our meals!! Thank you for sharing!

So glad I found this recipe today. It was just what I was looking for. I made it as written and it's absolutely delicious.  Looking forward to having this again. My husband asked about trying this sauce on potatoes. Thanks!

I’ve made this recipe as is and really enjoyed but I’ve also been using it as a base for other recipes like Cajun pasta and for thanksgiving I used this as a base for a vegan and gluten free Mac and cheese and it was crazy delicious. Instead of garlic I used diced shallot and added some onion and garlic powder salt and pepper to the brown rice flour and nutritional yeast. Then added vegan cheese to bechamel and baked at 400 for a little bit just to insure a melty end product. Loved it. Thanks for the inspo!

This is a good recipe. It was really good before adding the lemon juice. I'll try again and adjust that. I used cassava and tapioca flours instead of brown rice flour, and it came out nice and creamy; very thick, too. 
I added some vegetable broth before reheating and it was still good. Thanks for sharing!

Delicious recipe!  I used tapioca flour instead of brown rice flour and it came out awesome.  I needed a quick sauce for my chick pea shells and 1.5x the recipe was perfect for an 8 ox box.  Thank you!!

This Triple Garlic Pasta is a garlic lover’s dream. With roasted and fresh garlic in the pasta sauce and served with garlic-infused breadcrumbs on top, this dish is rich, creamy, and delicious. Vegan, Gluten-Free Option.

Triple Garlic Pasta

Olive oil (for drizzling)

olive oil butter

panko bread crumbs

garlic (crushed)

bucatini pasta (or pasta of choice)

vegan butter

nutritional yeast

all-purpose flour

non-dairy milk*

parsley (for garnish)

Roast the Garlic: Pre-heat the oven to 400F. Slice the top portion of the head of garlic off to expose all of the cloves. Transfer the garlic to a coquette or wrap in foil; drizzle the top of the garlic with oil, then cover and roast in the middle rack of the oven for 45 minutes. Once the garlic has cooled to the touch, squeeze it onto a plate or cutting board and use a fork to mash into a paste; set aside.  (Note: This step can be done up to two days in advance; just store the garlic in the fridge until ready to use)

Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Remove 1 cup of pasta water and set aside to use later. Drain the past and set aside.

Garlic Breadcrumbs: In the meantime, warm the oil in a sauté pan over medium heat (or use the same large pot for the pasta). Add the garlic and saute for about 30 seconds, then add the breadcrumbs and salt and mix well. Toast for 4 to 5 minutes, stirring frequently, until the breadcrumbs are golden. Remove from the pan and set aside.

Aromatics: Warm the oil and butter in a large sauté pan over medium heat. Once the butter is melted add the garlic and nutritional yeast; sauté for 1 to 2 minutes, until the garlic is translucent.

Garlic Sauce: Sprinkle the flour evenly over the sauce pan and mix rapidly to dissolve it; toast the flour for 1 to 2 minutes, stirring constantly to prevent sticking. Slowly pour the milk into the pan while you rapidly whisk it, to combine with the flour. Add the mashed roasted garlic from step 1 and whisk until incorporated.

Combine: Simmer the sauce over medium heat for 3 to 5 minutes, whisking occasionally, until the sauce is thick (almost like a thin pudding consistency). Turn the heat off and add the cooked pasta to the sauce; use tongs to mix well. If the sauce is too thick, thin it out with small amounts of pasta water until it reaches your desired consistency. Season with salt and pepper to taste, if necessary

Serve &amp; Store: Divide the pasta between serving plates and top with garlic breadcrumbs and fresh parsley. Enjoy warm; store any leftovers in the refrigerator, in an airtight container, for up to 5 days. Store the breadcrumbs in a separate container at room temperature for up to 5 days.

A cozy, creamy pasta tossed in a light, alfredo-style white sauce! An ultra-comforting meal that&#39;s easy to customize with your favorite veggies.

Creamy Vegetable Pasta (Vegan!)

pasta (gluten-free if desired)

broccoli florets

mushrooms

roma tomatoes

dairy-free milk* (plain, unsweetened)

yeast

all-purpose flour (gluten-free if desired)

Dijon mustard

Tbsp. white miso

onion powder

garlic powder

herbs (basil, parsley, chives, dill, etc.)

Vegan Parmesan Cheese

Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.

Prepare vegetables: Clean and slice mushrooms, cut broccoli into small florets, and chop tomatoes. Mince garlic.

In a large pan over medium-high heat, sauté mushrooms for 3-4 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.

Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.

Meanwhile, make the sauce: In a blender, add all sauce ingredients and blend to combine.

Add minced garlic and tomatoes to the pan. Stir and sauté for 2 minutes.

Then reduce heat and add sauce. Lightly simmer for about 2-3 minutes, stirring often, until sauce thickens. Turn off heat.

Add pasta (cooked and drained) and toss to combine. Salt &amp; pepper to taste. Garnish with vegan parmesan and fresh herbs of choice.

This dish is very tasty, quick to prepare, and you can regulate your carbs by the size of your pasta portion. I chose to let each person choose their own size of pasta portion, and then add the veggies and sauce to their personal taste. It worked out very well. Thanks for a great recipe!

Super simple and as creamy as traditional Alfredo. Made ahead for lunches for the week.

Learn how to make this incredible one-pot creamy garlic chicken and mushroom pasta. All of the ingredients are easily accessible making this recipe perfect for a quick meal and best of all you can save dishes by making it in one pot. This creamy garlic mushroom pasta is easy to make, tastes delicious and you&#39;ll impress anyone you serve it to, even yourself.

Top 16 garlic pasta recipes from across the web

The most viewed garlic pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlicky Spaghetti

Garlic Lemon Tuna Pasta

Aglio e olio spaghetti recipe

Creamy Cajun Shrimp Pasta

Garlic Mushroom Lemon Pasta

Vegan Creamy Garlic Mushroom Pasta

Fettucine Aglio e Olio

Garlic Cream Sauce with Pasta

Triple Garlic Pasta

Creamy Vegetable Pasta (Vegan!)

Creamy Mushroom Chicken Pasta

Garlic Parmesan Pasta

Spaghetti Aglio Olio e Peperoncino

Garlic Parsley Pasta

Vegan Creamy Garlic Pasta

Creamy Tomato Garlic Pasta

Top 16 garlic pasta recipes from across the web

The most viewed garlic pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlicky Spaghetti

Garlic Lemon Tuna Pasta

Aglio e olio spaghetti recipe

Creamy Cajun Shrimp Pasta

Garlic Mushroom Lemon Pasta

Vegan Creamy Garlic Mushroom Pasta

Fettucine Aglio e Olio

Garlic Cream Sauce with Pasta

Triple Garlic Pasta

Creamy Vegetable Pasta (Vegan!)

Creamy Mushroom Chicken Pasta

Garlic Parmesan Pasta

Spaghetti Aglio Olio e Peperoncino

Garlic Parsley Pasta

Vegan Creamy Garlic Pasta

Creamy Tomato Garlic Pasta

The most viewed garlic pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine