Ingredients
8 oz pasta (bucatini preferred)
2 bunches garlic scapes (about 1.5–2 cups chopped)
3 tbsp vegan butter or olive oil
1/2 tsp dried thyme
2–3 tbsp reserved pasta water
Lemon zest and juice from 1 lemon
3 tbsp chopped fresh parsley
1/3 to 1/2 cup vegan parmesan
Black pepper to taste
Salt as needed
Instructions
1-Cook the pasta: Boil 8 oz pasta in salted water; reserve 2-3 tbsp pasta water before draining.
2-Sauté the garlic scapes: Melt 3 tbsp vegan butter over medium heat; add garlic scapes and ½ tsp thyme, cook 5-8 min until tender and charred.
3-Combine everything: Toss drained pasta with scapes, reserved water, lemon zest, juice, parsley, vegan parmesan; season with pepper.
4-Serve immediately: Divide into bowls; best fresh, leftovers keep up to 3 days in fridge.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💧 Always reserve the starchy pasta water before draining—it’s the secret to a silky, creamy sauce without any dairy.
🔪 Wash and chop the garlic scapes before you start cooking to keep the process smooth and stress-free.
🌿 No garlic scapes? Substitute with asparagus, green beans, or broccolini plus a clove of minced garlic.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg