Garlic Confit Pasta (Dr. Vegan)

Ingredients

• 20 garlic cloves, peeled (about 2 large bulbs)
• 1/2 cup olive oil, enough to just cover the garlic
• 11 oz dried spaghetti
• 1/4 cup vegan butter, softened
• 1 tbsp oil from the cooked garlic
• 1/2 cup finely grated vegan Parmesan, plus more to serve
• 1/4 cup chopped flat-leaf parsley, plus more to serve
• 1 tsp fresh thyme leaves (or 1/4 tsp dried)
• 1/2 tsp dried oregano
• 1/2 tsp chili flakes, or less if you prefer, plus more to serve
• 1/4 tsp black pepper
• 1 cup reserved pasta cooking water, used only as needed

Instructions

1. 1

   Heat the oven to 325°F (160°C, or 140°C fan). Put the peeled garlic cloves in a small ovenproof dish and add enough olive oil to just cover them.

2. 2

   Cover with foil and bake for 45 to 60 minutes, checking from 40 minutes, until the cloves are soft enough to mash.

   50 min
3. 3

   When the garlic is nearly ready, cook the spaghetti in salted water until al dente, following the packet timing. Reserve 1 cup of the cooking water before draining.

   10 min
4. 4

   Lift the cloves out of the oil with a slotted spoon into a large mixing bowl, and set aside 1 tbsp of the oil.

5. 5

   Mash the warm garlic with the softened vegan butter and the 1 tbsp garlic oil until mostly smooth.

6. 6

   Stir in the parsley, thyme, oregano, chili flakes, black pepper and vegan Parmesan.

7. 7

   Gradually stir in 1/4 cup of the hot pasta water until the butter melts and the sauce looks creamy.

8. 8

   Add the hot, drained spaghetti right away and toss thoroughly with tongs, adding more pasta water 1 tbsp at a time until the sauce is silky and coats the strands. You may not need all of it.

9. 9

   Taste, season with salt, and serve straight away topped with extra vegan Parmesan, parsley and chili flakes.