Garlic Confit Pasta

Make nights easier with this delicious garlic confit pasta recipe. Perfect for a weeknight dinner or as an appetizer, you’ll love the savory flavor. Add a little garlic confit to your weekly meal plans and enjoy the yumminess!

A plate of pasta has roasted garlic and tomatoes and fresh basil on top. There is steamed broccoli in the background.

There’s nothing like pasta to transform a random Tuesday night into something pretty special! That’s one reason I like to make dishes like this confit garlic pasta on the weekends so we can enjoy the leftovers throughout the week.

What is Garlic Confit?

Plant-based garlic confit (pronounced ‘con-fee’) is a cooking technique that originated in France. Garlic is cooked slowly in olive oil to create tender garlic and delicious garlic-infused oil.

The traditional process calls for peeled garlic cloves to be cooked in a pot of olive oil over low heat until they are soft and golden brown. The garlic and oil can be stored in an airtight container in the refrigerator for weeks.

If you’ve ever wondered what you can do with garlic confit, this recipe is the answer. We’ll create a garlic confit pasta sauce and serve it over pasta!

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Vegetable oil — You’ll need olive oil to make the confit.
  • Garlic — You can use 8 to 10 garlic cloves, depending on their size. Remember, the garlic will be more mellow as it cooks.
  • Onion — I like using red onion because I love the color it adds to the confit pasta sauce. You can also use a shallot.
  • Tomatoes — This is optional, but I like adding a cup of cherry tomatoes to the garlic confit pasta sauce.
  • Pasta — Use your favorite pasta, such as angel hair, thick spaghetti, fettuccine, or linguine. I also like using whole wheat pasta to add fiber to this dish.
  • Pepper — Adding some freshly ground black pepper gives it a flavor boost.
  • Almond Flour Parmesan — Skip this step if you’ve already got vegan parmesan, but I love this mixture of almond flour, nutritional yeast flakes, and salt on top of my pasta.
Looking down on a plate of pasta with tomatoes, garlic, and basil on top. There is a bowl of steamed broccoli beside it.

How to Make Garlic Confit Pasta

  1. Make the garlic confit pasta sauce by cooking olive oil, garlic, onion, and cherry tomatoes until tender.
  2. Cook the pasta according to the package instructions.
  3. When the pasta is done, transfer 1 cup of the cooking water to a Pyrex measuring cup.
  4. Drain the pasta, then transfer it back into the pan. Toss in a bit of the pasta water.
  5. Pour the olive oil and roasted vegetables over the pasta. Gently toss to coat. 
  6. Serve with your favorite veggies and vegan parmesan.

What to Serve with Roasted Garlic Pasta

When you’ve got a delicious pasta dish as the main meal, you want to deliver the best sides, too. Serve your confit garlic pasta with your favorite dishes on the side, such as:

Storage Tips

Transfer leftovers to an airtight container and refrigerate for up to 4 or 5 days. You can freeze this pasta in a freezer-safe container for up to 2 months. To serve, transfer it to a fridge overnight to thaw. Then reheat in the microwave until warmed through.

Looking down on a plate of pasta with tomatoes, garlic, and fresh basil.
Looking down on a plate of pasta with roasted tomatoes and garlic. There is fresh basil on top, too.

Garlic Confit Pasta

Make your next meal a delightfully garlicky one with this quick and easy garlic confit pasta recipe. Bursting with flavor, this dish is sure to become a family favorite. Try it today and experience the deliciousness of garlic confit pasta!
5 from 1 vote
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 400kcal


For the Garlic Confit Sauce

  • ¼ cup olive oil
  • 8 cloves garlic, peeled
  • ¼ cup red onion, peeled and cut into thin slivers (substitute a shallot)
  • 1 cup cherry tomatoes

For the Pasta

  • 8 ounces pasta (thick spaghetti, fettuccine, or linguine)
  • ½ teaspoon freshly ground black pepper

Almond Flour Parmesan


For the Confit Sauce:

  • Add olive oil, garlic, onion, and cherry tomatoes to a small saucepan over medium heat. Cook until simmering, then lower heat to a low simmer. Cook for approximately 30 minutes, until the veggies are tender. Remove from heat.
    Tomatoes, garlic, and red onions are cooking in a saucepan.

For the Pasta:

  • Bring a pot of water to a boil. Add the pasta. Use the package as a guide, cooking the pasta until it's to your satisfaction (al dente or tender)
  • When the pasta is done, remove 1 cup of the cooking water and transfer it to a heat-resistant bowl, such as a pyrex measuring bowl.
  • Drain the pasta, then transfer it back into the pan. Toss in a bit of the pasta water. Pour the olive oil and simmered garlic, onions, and tomatoes over the pasta. Gently toss to coat.
    Roasted garlic, tomatoes, and onion, are being poured from one saucepan into another one with cooked pasta.

For the Almond Parmesan:

  • Combine almond flour, nutritional yeast flakes and salt in a bowl.

Plate the Pasta:

  • Place the pasta on a plate and garnish with almond flour parmesan, freshly ground black pepper, and fresh basil or parsley.

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I don’t recommend vegan parmesan cheese that comes in a bottle. It’s usually grainy and may be fine for serving on top of pasta dishes, but will not melt. Use vegan parmesan that will melt. Some brands I recommend are: Violife Parmesan Cheese Alternative (comes in a block that must be grated), Follow Your Heart Parmesan, and 
Calories: 400kcal | Carbohydrates: 20g | Protein: 8g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 840mg | Potassium: 658mg | Fiber: 5g | Sugar: 7g | Vitamin A: 860IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 3mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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