Pasta with 20 Cloves of Garlic

This dish is as much about the breadcrumbs as it is the pasta. Nutritional yeast pushes the toasted panko into a deeply savoury umami zone, contributing huge flavour to this vegan wonder. Depending on your personality, 20 cloves of garlic will sound either horrifying or just right. If you’re in the former camp, you can relax knowing that the garlic is cooked into sweet complacency (in the latter camp? Here are more recipes that go big on garlic). If you can’t snag bucatini, spaghetti or linguine make fine substitutes.

20 cloves garlic
12 oz bucatini or spaghetti
1 tsp. sea salt, divided
7 Tbsp. extra-virgin olive oil, divided
½ cup panko
5 Tbsp. nutritional yeast, divided
1 Tbsp. lemon zest, finely grated
2½ tsp. black pepper, freshly ground, divided
⅔ cup fresh parsley, loosely packed, finely chopped
1 Tbsp. all-purpose flour, unbleached
1 Tbsp. lemon juice, freshly squeezed
1 tsp. soy sauce

Smash 20 cloves garlic with the flat side of a chef’s knife, then chop very coarsely.

Cook 12 oz bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than pkg directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot.

Meanwhile, heat 3 Tbsp. extra-virgin olive oil in a medium skillet over medium. Cook garlic, stirring often, until pale golden around the edges, about 5 minutes. Using a slotted spoon, transfer garlic to a plate, leaving oil behind.

Add ½ cup panko and 3 Tbsp. nutritional yeast to same skillet and cook, stirring often, until panko is evenly golden brown, about 4 minutes. Remove from heat and add 1 Tbsp. lemon zest, finely grated, 1 tsp. freshly ground pepper and ½ tsp. Diamond Crystal or ¼ tsp. Morton sea salt; stir vigorously to combine. Transfer to a separate plate and let cool.

Heat remaining 4 Tbsp. extra-virgin olive oil in reserved pot over medium-high. Add ⅔ cup (loosely packed) finely chopped parsley, 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton sea salt, garlic and remaining 2 Tbsp. nutritional yeast and 1½ tsp. freshly ground pepper; stir to combine. Cook, stirring occasionally, until parsley is frizzled, about 2 minutes. Pour in 2 cups reserved pasta cooking liquid, bring to a simmer and cook until sauce is slightly thickened, about 5 minutes.

Transfer pasta to sauce and cook, tossing vigorously, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat and add 1 Tbsp. lemon juice, freshly squeezed and 1 tsp. soy sauce; toss to combine. Taste and season with more salt if needed.

Divide pasta among plates or shallow bowls. Sprinkle panko mixture over.

Makes 4 servings.