Spaghetti with Garlic Butter and Parmesan
Ingredients
- 6.5 oz spaghetti or any long pasta
- 3 Tbsp Miyoko's Creamery vegan butter
- 3 cloves garlic, minced
- 2 Tbsp fresh parsley, chopped
- Pinch of red chili flakes or more to taste
- 1/2 - 2/3 cup Follow Your Heart vegan parmesan
- 1/3 cup plant milk
- Salt and pepper to taste
Preparation
Cook the spaghetti according to package directions.
While the pasta is cooking, sauté the minced garlic in the vegan butter on low heat.
Add the chili pepper flakes, salt, pepper, and plant milk to the garlic butter mixture.
Once the spaghetti is cooked and drained, add it to the garlic butter.
Add the chopped parsley and grated parmesan and toss well. Add more plant milk if the pasta seems a bit dry.
