This dish is as much about the breadcrumbs as it is the pasta. Nutritional yeast pushes the toasted panko into a deeply savory umami zone, contributing huge flavor 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.
What you’ll need
Chef’s Knife
$115 At Hedley and Bennett
4-Cup Measuring Cup
$10 At Amazon
Slotted Spoon
$11 At Amazon
Microplane
$18 At Amazon
Large Pot
$55 $48 At Amazon
Medium Skillet
$50 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
20
12
1
7
½
5
1
2½
⅔
1
1
1
Need to make a substitution?
Preparation
Step 1
Smash 20 garlic cloves with the flat side of a chef’s knife, then chop very coarsely.
Step 2
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 package directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot.
Step 3
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.
Step 4
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. finely grated lemon zest, 1 tsp. freshly ground pepper, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir vigorously to combine. Transfer to a separate plate and let cool.
Step 5
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 kosher 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.
Step 6
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. fresh lemon juice and 1 tsp. soy sauce; toss to combine. Taste and season with more salt if needed.
Step 7
Divide pasta among plates or shallow bowls. Sprinkle panko mixture over.