Garlic Pasta Without Cheese? You Won’t Miss It (So Much Flavor!)

These garlic butter noodles come together fast and taste amazing. The sauce takes just 4 minutes, and the garlic hits just right—no bitterness, no stress.

00:00 - Intro

00:26 - Ingredients (2 servings):
200 g pasta
150 g pasta water (reserved from cooking the pasta)
80 g unsalted butter (split it into 60 g and 20 g)
1 head of garlic, 25 g (20 g peeled and sliced very thin)

Spices:
½ teaspoon chili flakes (if you don’t like it spicy, use ⅓ teaspoon—or swap with ground black pepper)
¼ teaspoon salt (or adjust to taste)
1 tablespoon finely chopped parsley

Instructions:
01:05 - Start by cooking your pasta.
Grab 200 g of your favorite pasta and boil it in salted water. Cook it 2 minutes less than what the package says—this way it stays al dente and absorbs the sauce better.

Don’t forget to save the pasta water!
Right before your pasta finishes cooking, scoop out about 1 cup. You’ll need 150 g total, but don’t worry—just save a full mug so you have enough to work with.

01:38 - Now, while the pasta’s still cooking, get your sauce going.
Set a pan over medium heat—we’re using level 5 out of 9 on our stove. Toss in 60 g of unsalted butter (that’s about three-quarters of the total). Once it starts to melt, add in 20 g of garlic, super thinly sliced. Stir it constantly for 2–3 minutes. You want it soft and fragrant, not browned. Burnt garlic = bitter sauce.

Once the garlic starts to change color, sprinkle in ½ teaspoon of chili flakes (or ⅓ tsp if you want less heat—or swap with black pepper). Give it a quick stir.

02:31 - Now pour in about 50 g of pasta water (a little over 3 tablespoons).
It might sizzle, so pour carefully. Stir fast to mix the butter and water into a silky sauce.

02:49 - Drain your pasta and drop it right into the pan.
Toss it with the sauce until every piece is coated. Give it a taste. If it needs more salt, add a pinch. Adjust depending on how salty your pasta water was. We didn't need any. Go ahead and add a bit more pasta water—about 100 g. Altogether, we used around 150 g for the whole recipe to get that perfect silky sauce.

03:09 - Now for that restaurant-style finish.
Add the remaining 20 g of butter. Stir it through until everything looks glossy and creamy.
Time to finish it off.
Sprinkle in 1 tablespoon of finely chopped parsley. It gives that final pop of color and freshness.

And you’re done!
Creamy, garlicky, spicy (if you want it to be), and packed with flavor. All in about 4 minutes of sauce time. No cheese, no cream—just simple ingredients and big flavor.

Want to know how to store this pasta, make it fit your diet, or add delicious toppings? Check out our website:
https://vegtasty.com/garlic-butter-no...