Vegan Black Pepper Parmesan Spaghetti
- 8 ounces spaghetti dry
- ¼ cup vegan butter
- 4 cloves garlic diced
- ½ tablespoon black pepper or to taste
- salt to taste
- ⅓ cup vegan parmesan plus more for topping
- 1 cup reserved pasta water
- parsley chopped, for serving
Bring a large pot of water to a boil and add pasta. Cook until al dente. Drain pasta, making sure to reserve 1 cup of the water.
Return the pot back to the stove over medium heat. Add the butter and garlic and cook for 1 minute, stirring frequently. Add pasta, pepper, salt and parmesan to the pot. Slowly add pasta water and toss until the ingredients are combined and the sauce forms - it will take a couple minutes. Taste and adjust seasonings.
Serve pasta with chopped parsley and additional parmesan.
Calories: 334kcal | Carbohydrates: 45g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 241mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Iron: 1mg