Garlic butter linguine

Garlic butter linguine

Tags

Pasta

Cook

Ingredients

  • 300g linguine
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1 tsp chilli flakes
  • 2 cups milk
  • Handful of basil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp salt
  • 3 tbsp nooch
  • Juice of 1 lemon
  • 2 tbsp cornstarch
  • 4 tbsp vegan butter
  • 1 cup reserved pasta water
  • 150g baby spinach

Steps

  1. Cook pasta according to package directions. Set aside a cup of pasta water when draining.
  2. Meanwhile, in the wok on medium, add the olive oil, garlic, shallots and chilli flakes.
  3. Fry a few minutes, until starting to brown.
  4. Add the milk and basil to a blender and blend until smooth.
  5. Add the milk, onion powder, garlic powder, salt, pepper, nooch and lemon juice to the pan and stir.
  6. Add the cornstarch slurry and cook until slightly thickened.
  7. Add the drained pasta and spinach and stir to combine. Cook until spinach is wilted.
  8. Add the vegan butter and pasta water and mix vigorously being careful not to splash.