Spaghetti with 12 Cloves of Garlic
Love pantry meals? Try this Simple Garlic Spaghetti, made with 12 whole cloves! While this sounds like a lot, we cook them in stages to ensure a pleasant (not biting) flavor. It’s the perfect healthy weeknight dish!
I am very excited to share this recipe with you all! It’s the perfect “pantry pasta” that can truly be made with ingredients you likely have on hand. It is very inexpensive to create and very comforting. The not-so-secret method to the best garlic flavor involves cooking only a portion of the garlic, while leaving some raw. I learned this technique from America’s Test Kitchen.
Why do you need 12 cloves in this recipe?
This answer is simple – to include a full spectrum of garlic flavor! The key technique for this pasta is that we are only sauteing ⅔ of the garlic alloted for (so 8 cloves). The remaining 4 cloves will stay raw, added to the sauce just before coating the pasta. Since the majority of the garlic will be cooked at a low heat for 10 minutes, most of its pungent/sharp notes will have softened. This ensures the final product is not an overpowering allium mess.
How can you make garlic pasta with garlic powder?
Garlic powder and fresh garlic have very different flavor profiles, so it’s not recommended to substitute one for the other in most pasta recipes. Fresh garlic is the primary base of flavor here. If you do not have access to it currently, this recipe looks promising.
5 Tips for Mincing Garlic
- Use a large and sharp knife to smash down each clove, which will allow the skin to loosen. You can then easily slide the skin off prior to any slicing.
- To mince, work one clove at a time until you become more familiar with the knife motion. Watch the fingertips of your non-knife hand (bending them into a “claw” shape can help avoid any accidental cuts).
- Slice each peeled piece of garlic down the middle, removing any green sprouts as necessary (these are harmless but can have a sharp taste). Once halved, lay each piece flat and finely chop across into as small of pieces as possible. The more the garlic is agitated, the more flavor will be released.
- Once you have all garlic chopped, add a pinch of salt and mash with the back of the knife once more (salt will help further soften the garlic and create almost a “paste” prior to sauteing).
- And as always, feel free to just use a garlic press if you have one!
Ingredients Needed for Garlic Spaghetti
- 1 lb spaghetti, or other long thin pasta shape (feel free to sub a shorter pasta for a different vibe, still tasty)
- Kosher salt, used throughout
- Scant ¼ cup extra virgin olive oil + 2 TBS
- 12 cloves of garlic, fresh and in their skins
- 1 tsp crushed red pepper flakes
- ¼ cup fresh parsley, chopped finely
- Juice of ½ large lemon (a few TBS)
- Cashew parm, to serve
Substitution Ingredient Options for this Recipe
- If you do not have spaghetti, feel free to use any shape of pasta! I prefer longer styles in this dish (such as fettuccine), but it really is delicious with whatever you have on hand.
- Regular parmesan can be used in place of cashew parmesan if you are not vegan.
- Fresh basil can be used in place of fresh parsley.
How To Make Spaghetti with 12 Cloves of Garlic
1. Cover a medium sized pot of water and bring to a boil on the stovetop, adding about 1 TBS salt to season the water.
2. While pasta water is boiling, prepare garlic. Use the back of a large knife to smash down each clove, which will allow the skin to loosen. Slide the skin off and carefully mince each clove into fine pieces. If you have a garlic press, this is the perfect time to use it as it can really speed up the process! Once you have a large pile of all chopped cloves, add a pinch of salt and mash once more (salt will help further soften the garlic and create almost a “paste” prior to cooking). As best you can, divide the minced pile in thirds.
3. Heat ¼ cup olive oil in a cast iron skillet over low and add ⅔ of the garlic (reserve the rest for now). Cook on low for about 10 minutes, stirring at consistent intervals to ensure it does not burn. This slow cooking will mellow garlic’s sometimes harsh flavor.
4. Meanwhile, add pasta to a boiling pot of water and cook according to package directions. Before draining, reserve ½ cup of pasta cooking water. Pour pasta back into the pot.
5. Once garlic is lightly browned and fragrant, remove cast iron skillet from heat and stir in the remaining 2 TBS olive oil, remaining raw garlic, red pepper flakes, parsley, and lemon juice. Pour this mixture on top of cooked pasta. Stir to coat and add reserved pasta water to create more of a “sauce” as needed. Serve while hot, sprinkling with cashew parmesan.
As you may see in these photos, I added some roasted vegetables to the top of the spaghetti just because I had a few to use up. Feel free to do the same once your pasta is made! To roast delicata squash, slice in half and scrape out seeds and stringy flesh. Slice into thin half moon shapes and add to a lined baking sheet with a few TBS olive oil, 1 tsp salt, and a bit of pepper. Roast at 400 degrees F for about 20 minutes, until soft.
I accidentally drained all of my pasta water. What do I do?
Substitute an equal amount of hot water in its place. I have done this a number of times and find that while the additional starch in pasta water is nominally helpful, it does not make a huge difference in the end result.
I understand that there are a few no-so-simple measurements included above. As someone who tends to breeze through recipes without reading fine print, I hope the bolded sections make these items more clear!
Other Healthy Recipes for Garlic Lovers
Crispy Orzo with Peas and Garlic Butter
Cheesy Herbed Garlic Star Bread
And, if you love pasta for a weeknight dinner (who doesn’t?) check out the below for more simple meal inspiration!
More Vegan Pasta Recipes to Try
Roasted Red Pepper Pasta Salad
Creamy Sweet Corn Pasta with Basil and Tomatoes
Sage Brown Butter Sauce with Butternut Ravioli
PrintSpaghetti with 12 Cloves of Garlic
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Love pantry meals? Try this Simple Garlic Spaghetti, made with 12 whole cloves! While this sounds like a lot, we cook them in stages to ensure a pleasant (not biting) flavor. It’s the perfect healthy weeknight dish!
Ingredients
- 1 lb spaghetti, or other long thin pasta shape
- Kosher salt, used throughout
- Scant ¼ cup extra virgin olive oil + 2 TBS
- 12 cloves of garlic, fresh and in their skins
- 1 tsp crushed red pepper flakes
- ¼ cup fresh parsley, chopped finely
- Juice of ½ large lemon (a few TBS)
- Cashew parm, to serve, optional
- Roasted vegetables to serve, optional (see note)
Instructions
- Cover a medium sized pot of water and bring to a boil on the stovetop, adding about 1 TBS salt to season the water.
- While pasta water is boiling, prepare garlic. Use the back of a large knife to smash down each clove, which will allow the skin to loosen. Slide the skin off and carefully mince each clove into fine pieces. If you have a garlic press, this is the perfect time to use it as it can really speed up the process! Once you have a large pile of all chopped cloves, add a pinch of salt and mash once more (salt will help further soften the garlic and create almost a “paste” prior to cooking). As best you can, divide the minced pile in thirds.
- Heat ¼ cup olive oil in a cast iron skillet over low and add ⅔ of the garlic (reserve the rest for now). Cook on low for about 10 minutes, stirring at consistent intervals to ensure it does not burn. This slow cooking will mellow garlic’s sometimes harsh flavor.
- Meanwhile, add pasta to a boiling pot of water and cook according to package directions. Before draining, reserve ½ cup of pasta cooking water. Pour pasta back into the pot.
- Once garlic is lightly browned and fragrant, remove cast iron skillet from heat and stir in the remaining 2 TBS olive oil, remaining raw garlic, red pepper flakes, parsley, and lemon juice. Pour this mixture on top of cooked pasta. Stir to coat and add reserved pasta water to create more of a “sauce” as needed. Serve while hot, sprinkling with cashew parmesan.
Notes
As you may see in these photos, I added some roasted vegetables to the top of the spaghetti just because I had a few to use up. Feel free to do the same once your pasta is made! To roast Delicata squash, slice in half and scrape out seeds and stringy flesh. Slice into thin half moon shapes and add to a lined baking sheet with a few TBS olive oil, 1 tsp salt, and a bit of pepper. Roast at 400 degrees F for about 20 minutes, until soft.
I also added roasted beets, micro greens, and pomegranate arils because apparently I put those on everything these days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Serving Size: One fourth of recipe
- Calories: 356.6 grams
- Sugar: 1.1 grams
- Sodium: 594.8 milligrams
- Fat: 14.9 grams
- Saturated Fat: 2.1 grams
- Unsaturated Fat: 12.8 grams
- Trans Fat: 0 grams
- Carbohydrates: 46.8 grams
- Fiber: 2.9 grams
- Protein: 8.8 grams
- Cholesterol: 0 milligrams
Leftover Mashed Potato Gnocchi
This recipe for easy Leftover Mashed Potato Gnocchi is a perfect way to repurpose the classic holiday side dish! Easily made vegan (without egg), this method is ready in minutes and perfect for tossing with your favorite sauce.
Love gnocchi? Try these Pumpkin-Shaped Gnocchi next!
Looking for a use for leftover mashed potatoes?
Try this simple gnocchi recipe! Made with chilled mashed potatoes, flour, and salt, this recipe is versatile and nearly foolproof. Be sure to read the entire post for all of my tips on how to really perfect this recipe!
NOTE: This recipe is not authentic. It is merely an inspired take. For a more traditional gnocchi recipe, I highly recommend the book Pasta Grannies.
Leftovers are nearly as delicious as the actual Thanksgiving meal, but we all know how it feels to have one too many plates of the same old sides. This recipe mixes things up and is a creative use for Thanksgiving leftovers, but can be enjoyed throughout the entire winter season.
What are gnocchi?
Originating in Italy, gnocchi (singular gnocco) are similar to dumplings and traditionally made from cooked potatoes, semolina, wheat flour, breadcrumbs, egg, and cheese. Gnocchi vary region by region, though typically look similar in shape and are often compared to the thickness of a wine cork or small pillow. They can be served with a wide variety of sauces once boiled in water to cook.
Ingredients Needed for Leftover Mashed Potato Gnocchi
- 1 cup leftover vegan mashed potatoes
- 3/4 cup all purpose flour, plus more for rolling
- 1/2 tsp salt
- Sauce of choice
How to Make Leftover Mashed Potato Gnocchi
1. In a medium bowl, combine chilled mashed potatoes and 1/2 of the flour. Slowly, using a spoon or your hands, bring potatoes and flour together. Try not to over-mix as this will make the gnocchi heavy and gluey. Add the second half of the flour and the salt. Mix until just combined (no flour spots remaining). If dough is still dry, add a small splash of milk to bring things together.
2. Set a medium pot of salted water on the stove to boil. Meanwhile, separate gnocchi dough into four equal pieces.
3. On a lightly floured surface (such as a large cutting board), roll each piece of dough into a log shape about 1 inch in diameter (nearly as thick as a quarter). Use a knife to slice 1 inch sections of the log off at a time, forming little gnocchi pillows. For me, this is about the size of the tip of my thumb. No need to make these perfect, your best approximation is just fine.
4. Once water is boiling, carefully add gnocchi in to cook. I use a spider strainer to help with this, so they can all be added at the same time. Let cook for 2-3 minutes. Once they float to the top of the water, they are done and ready to be skimmed out.
5. Serve warm, with your favorite sauce (such as this recipe for vegan sage brown butter).
Troubleshooting this Recipe + FAQ
There are a few keys to remember to end up with the absolute best homemade gnocchi. To begin, it’s crucial that you do not overwork the potatoes and flour. This will cause you to have a very dense and thick end product.
What are the best kind of potatoes to use?
Yukon Golds are typically the best potato for mashing. In this gnocchi recipe, it’s most crucial that you use chilled mashed potatoes that have already been prepared and rested. Chilled potatoes have already given up a great deal of their moisture, making them a better candidate for gnocchi making (as less flour is required).
What is the ideal texture to look for when mixing?
Prior to slicing dough, aim for a texture that is tacky but not sticky. It should want to stick to itself more than to the bowl it is in. If your dough is still sticky after adding 3/4 cup flour, you may add up to 1/4 cup more, taking care to not add to much (which again, will wreak havoc on the final product).
Can I use another flour besides all purpose?
Yes, but proceed with caution. I have not tested this with another flour, so please let me know if you do! I believe that whole wheat or whole grain flour would also work well. However, keep in mind that these flours absorb more liquid than all purpose, so you will want to use less of them.
Can I use mashed sweet potatoes instead?
Absolutely! I have made sweet potato gnocchi following this exact same method. What you will want to keep in mind is the kind of sauce you’d like to serve the gnocchi with, as sweet potatoes of course have a different flavor profile.
Sauces to Serve with this Recipe
- Your favorite marinara sauce
- Sage Brown Butter Sauce
- Vegan Pink Cream Sauce with Rosé
- Roasted Red Pepper Sauce
Leftover Mashed Potato Gnocchi
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This recipe for easy Leftover Mashed Potato Gnocchi is a perfect way to repurpose the classic holiday side dish! Easily made vegan, this method is ready in minutes and perfect for tossing with your favorite sauce.
Ingredients
- 1 cup leftover vegan mashed potatoes
- 3/4 cup all purpose flour, plus more for rolling
- 1/2 tsp salt
- Milk of choice, optional
- Sauce of choice (like this sage brown butter sauce)
Instructions
- In a medium bowl, combine chilled mashed potatoes and 1/2 of the flour. Slowly, using a spoon or your hands, bring potatoes and flour together. Try not to over-mix as this will make the gnocchi heavy and gluey. Add the second half of the flour and the salt. Mix until just combined (no flour spots remaining). If dough is still dry, add a small splash of milk to bring things together.
- Set a medium pot of salted water on the stove to boil. Meanwhile, separate gnocchi dough into four equal pieces.
- On a lightly floured surface (such as a large cutting board), roll each piece of dough into a log shape about 1 inch in diameter (nearly as thick as a quarter). Use a knife to slice 1 inch sections of the log off at a time, forming little gnocchi pillows. For me, this is about the size of the tip of my thumb. No need to make these perfect, your best approximation is just fine.
- Once water is boiling, carefully add gnocchi in to cook. I use a spider strainer to help with this, so they can all be added at the same time. Let cook for 2-3 minutes. Once they float to the top of the water, they are done and ready to be skimmed out.
- Serve warm, with your favorite sauce (such as this recipe for vegan sage brown butter).
Notes
I recommend reading the notes in the post above to maximize chances of success in this recipe!
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Dinner
Nutrition
- Serving Size: One half of recipe
- Calories: 302.5 calories
- Sugar: 1.6 grams
- Sodium: 775 milligrams
- Fat: 4.9 grams
- Saturated Fat: 1.3 grams
- Unsaturated Fat: 3.6 grams
- Trans Fat: 0 grams
- Carbohydrates: 57.8 grams
- Fiber: 3.6 grams
- Protein: 7 grams
- Cholesterol: 0 milligrams
Guide to Making the Best Vegan Gravy
Ginger Peach Crumble Ice Cream Floats
Have a taste of nostalgia with these Ginger Peach Crumble Ice Cream Floats! Made with sweet peaches, crunchy oat crumble, vanilla ice cream, and ginger beer, they’re a fun but elevated dessert option that can be so easily customized.
Did you have ice cream floats as a kid? I know they were one of my favorite treats growing up. Today’s recipe is a remix of the traditional, using a ginger-infused peach sauce + crunchy granola topping reminiscent of peach crumble. Fizzy ginger beer and foamy vanilla ice cream make this the perfect late summer dessert.
Love peaches? Be sure to check out this roundup of all my favorite peach recipes!
Ingredients for Ginger Peach Crumble Ice Cream Floats
For peach sauce:
- 3 ripe peaches
- 1/4 cup water
- 1/2 tsp kosher salt
- 1 TBS grated fresh ginger
- 3 TBS bourbon, optional
- Juice from 1/2 lemon
- 1 tsp vanilla extract
- 1 tsp brown sugar
For oat crumble topping (feel free to sub with pre-made granola)
- 3 TBS olive oil
- 1/2 cup old fashioned oats
- 1 tsp cinnamon
- 4 TBS brown sugar
- 3 TBS chopped walnuts (or other nuts, optional)
For serving:
- Vanilla ice cream, vegan if needed
- 1-2 bottles of spicy ginger beer (or ginger sparkling water, if you’re looking for something lighter)
How to Make Peach Crumble Topping
In a small pan, combine olive oil, oats, cinnamon, brown sugar, and nuts (if using). Let entire mixture toast in the pan until fragrant and golden, about 5 minutes.
How to Make a Basic Peach Sauce
- Add peaches, water, and salt to a large skillet over medium heat. Let cook until bubbling, then mash with a fork slightly, to smooth.
- Add ginger, optional bourbon, lemon juice, vanilla extract, and brown sugar. Stir to prevent sticking, if things are cooking too quickly, turn down the heat and add a bit more water.
- Cook for a couple of minutes more, until you have the texture of a thick but soft sauce. Remove from heat and set aside.
What is the best ice cream for floats?
Vanilla ice cream tends to be best for floats as it complements all other flavors. For a dairy-free vanilla ice cream, Sunscoop Vanilla Bean Cream is the best. For regular ice cream, Breyers Vanilla bean is a classic option.
Other Creative Ice Cream Float Ideas
- Vanilla ice cream + fresh blueberries + jam + ginger ale
- Vanilla ice cream + fresh strawberries + root beer
- Lemon sorbet + raspberries + sparkling lemonade
- Ginger ice cream + pistachios + ginger kombucha
- Vanilla ice cream + fresh berries + rhubarb shrub
- Vanilla ice cream + espresso (for an affogato)
Other Peach Crumble Recipes to Try
Grilled Peaches with Cinnamon Sugar Crispies
Brown Butter Bourbon Peach Crumble
PrintGinger Peach Crumble Ice Cream Floats
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
Have a taste of nostalgia with these Ginger Peach Crumble Ice Cream Floats! They’re vegan and made with peaches, oat crumble, vanilla ice cream, and ginger beer.
Ingredients
For peach sauce:
- 3 ripe peaches
- 1/4 cup water
- 1/2 tsp kosher salt
- 1 TBS grated fresh ginger
- 3 TBS bourbon, optional
- Juice from 1/2 lemon (about 3 TBS)
- 1 tsp vanilla extract
- 1 tsp brown sugar
For oat crumble topping (feel free to sub with pre-made granola)
- 3 TBS olive oil
- 1/2 cup old fashioned oats
- 1 tsp cinnamon
- 4 TBS brown sugar
- 3 TBS chopped walnuts (or other nuts, optional)
To serve:
- Vanilla ice cream, vegan if needed
- 1–2 bottles of spicy ginger beer (or ginger sparkling water, if you’re looking for something lighter)
Instructions
- Add peaches, water, and salt to a large skillet over medium heat. Let cook until bubbling, then mash with a fork slightly, to smooth. Add ginger, optional bourbon, lemon juice, vanilla extract, and brown sugar. Stir to prevent sticking, if things are cooking too quickly, turn down the heat and add a bit more water. Cook for a couple of minutes more, until you have the texture of a thick but soft sauce. Remove from heat and set aside.
- Next, in another small pan, add olive oil, oats, cinnamon, brown sugar, and nuts if using. Let entire mixture toast in the pan until fragrant and golden, about 5 minutes.
- To assemble floats, later ice cream, peach sauce, and oat crumble in 2 or 3 tall glasses. One filled 3/4 of the way, top with ginger beer. Enjoy immediately.
Notes
Nutrition information calculated for oat topping and peach sauce only (I am not sure what type of ice cream you’d use)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: One third of recipe
- Calories: 212.4 calories
- Sugar: 18.6 grams
- Sodium: 395.7 milligrams
- Fat: 10.3 grams
- Saturated Fat: 1.4 grams
- Unsaturated Fat: 8.9 grams
- Trans Fat: 0 grams
- Carbohydrates: 29.4 grams
- Fiber: 3.6 grams
- Protein: 3.1 grams
- Cholesterol: 0 milligrams