This gluten free vegan garlic pasta is one of my go-to easy vegan pasta recipes. It’s made with lots of parsley, lemon juice, extra virgin olive oil, and plenty of fresh chopped garlic.
A little salt and pepper is the only other seasoning in this simple pasta, yet it is so satisfying and delicious. This recipe is ridiculously easy to throw together when you need a quick and simple gluten free vegan dinner or lunch.
Make this pasta ahead of time and pack it for work or school lunches. This is perfect if you’re tired of sandwiches and wraps but want something more substantial than a salad.
Main Ingredients In Vegan Garlic Pasta
The secret to this vegan garlic pasta is that the garlic isn’t really cooked. You just stir some finely chopped raw garlic cloves (or use a garlic press instead of chopping) into the pasta immediately after draining it and the residual heat and steam from the pasta will cook the garlic just enough.
It’s important to add the garlic while the pasta is still piping hot, or there won’t be enough residual heat left to cook the garlic, which would result in a pretty strong garlicky aftertaste.
I opted to use fresh parsley in this pasta but you can substitute whatever fresh herbs you prefer. Fresh basil would be delicious and perfect for summertime when basil is in season. Fresh tarragon and chives are nice options too.
I prefer to use chickpea or lentil pasta in this recipe, but you can use whatever gluten free pasta you prefer. There are so many options to choose from these days. Quinoa and brown rice pasta are good options too. I also like using corn pasta sometimes as I find the texture is quite similar to wheat pasta.
More Vegan Pasta Recipes
For another tasty vegan pasta idea, try this recipe for cashew alfredo sauce. It’s rich, creamy, and full of flavour.
Or try this easy tahini pasta recipe. It’s full of lemony, garlicky flavour and tastes great served warm or at room temperature.
Vegan Garlic Pasta
- 275 g chickpea or lentil pasta (or any other gluten free pasta you prefer)
- 1/2 cup chopped fresh parsley
- the juice of 1 lemon
- 2 garlic cloves
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cook the pasta (or substitute whatever pasta you prefer) according to the instructions on the package.
- While the pasta is cooking, chop up the garlic cloves and fresh parsley.
- When the pasta is cooked, drain it and immediately toss with the garlic, parsley, extra virgin olive oil, lemon juice, salt and pepper.
- Store leftovers in the fridge for up to five days and reheat before serving.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.