Buttered Noodles ~
A dairy-free spin on the quick and easy comfort food classic!
Serve as a main dish with roasted veggies or as a side with Baked Pesto Tofu.
I like this simple pasta because it’s made with budget-friendly ingredients that I pretty much always have on hand. Perfect for days when groceries are running low.
This buttered noodles recipe even earned two hearty thumbs up from my picky 10-year old!
The beauty of this dish is in its simplicity. You don’t even have to drain the pasta water! Seriously. Butter and water are emulsified during the cooking process to create the sauce. I’ll admit, I was hesitant to try this cooking method at first but it totally works!
Ingredients for Vegan Buttered Noodles
- 4 cups vegan chicken-style broth
- 10 tablespoons vegan butter, divided
- 16 ounces rotini, or other medium-wide pasta
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 2 tablespoons parsley, chopped
Ingredient Notes
- Traditional buttered noodle recipes call for egg noodles which are medium-wide and flat with a little curve to them. For this recipe, any medium-size pasta will work. Rotini, farfalle, orecchiete, and cavatappi are all good choices.
How to Make Dairy-Free Buttered Noodles
STEP ONE: Into a large pasta pot over medium-high heat, add the chicken-style broth and 5 tablespoons butter. Bring to a boil then add the pasta.
STEP TWO: Turn the heat down to a medium-low boil. Cook, stirring frequently for 8-10 minutes, until the pasta reaches al dente consistency and the liquid is mostly evaporated.
STEP THREE: Add the remaining 5 tablespoons of butter, garlic powder, and black pepper. Stir until the butter is completely melted.
STEP FOUR: Adjust seasoning to taste, sprinkle with parsley and serve hot.
Tip for Success
- Control the heat! It’s important to turn the heat down after adding the noodles. You want the liquid boiling but not so vigorously that the liquid evaporates before the noodles are cooked. If that happens, just adjust the heat and add a little extra broth as needed.
How to Dress Up Buttered Noodles
Try these additions just prior to serving:
- Vegan Parmesan Cheese: Sprinkle over the top for added depth of flavor.
- Red Pepper Flakes: Turn up the heat!
- Truffle Oil: A light drizzle adds nice earthy undertones.
Storage
- Leftovers should be refrigerated in an airtight container. Buttered noodles are best served within a day or two.
More Easy Pasta Recipes You’ll Love!
- Garlic Spaghetti
- Pasta with Peas (Pasta e Piselli)
- Pesto Pasta with Vegan Sausage
- Spinach Dip Pasta
- Taco Spaghetti
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Buttered Noodles
Ingredients
- 4 cups vegan chicken-style broth
- 10 tablespoons vegan butter divided
- 16 ounces rotini or other medium-wide pasta
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 2 tablespoons parsley chopped
Instructions
- Into a large pasta pot over medium-high heat, add the chicken-style broth and 5 tablespoons butter. Bring to a boil then add the pasta.
- Turn the heat down to a medium-low boil. Cook, stirring frequently for 8-10 minutes, until the pasta reaches al dente consistency and the liquid is mostly evaporated.
- Add the remaining 5 tablespoons of butter, garlic powder, and black pepper. Stir until the butter is completely melted.
- Adjust seasoning to taste, sprinkle with parsley and serve hot.
Kayla
These buttered noodles were so delicious! They came together so easy and were the perfect weeknight meal!
Choclette
Buttered noodles are divine. Comfort food at its easiest and best.
Natalie
Buttered noodles is a classic but I haven’t made this dish for ages thank you for reminding me!
Melanie
What a delicious and easy recipe! Really like the suggestion to add a hint of truffle oil to the noodles!
Katie
These buttered noodles are fantastic! can’t wait to make them again!