Ingredients
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8 oz (about 225g) whole wheat or gluten-free spaghetti
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1/4 cup extra-virgin olive oil
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6 cloves garlic, thinly sliced
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1/2 teaspoon red pepper flakes (adjust to taste)
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1 Salt, to taste
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1 Black pepper, to taste
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1/4 cup fresh parsley, chopped
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1 Zest of 1 lemon (optional)
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1 Vegan parmesan or nutritional yeast, for topping (optional)
Directions
Enjoy this veganized Italian classic as a quick weeknight dinner or as a side dish alongside your favorite salads or roasted vegetables.
Adjust the level of red pepper flakes to suit your spice preference. You can also customize this dish by adding sautéed vegetables or vegan protein of your choice.
Steps
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1
Done
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Cook the spaghetti according to the package instructions until al dente. Drain and set aside. |
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2
Done
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While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over medium-low heat. |
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3
Done
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Add the thinly sliced garlic to the skillet and sauté gently, stirring frequently, until the garlic turns golden brown and becomes fragrant. Be careful not to burn the garlic, as it can become bitter. |
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4
Done
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Stir in the red pepper flakes, and sauté for another minute to infuse the oil with some heat. Season with salt and black pepper to taste. |
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5
Done
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Add the cooked and drained spaghetti directly to the skillet with the flavored oil. Toss everything together to ensure the pasta is well-coated with the garlic-infused oil. |
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6
Done
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Remove the skillet from the heat and stir in the fresh chopped parsley. Add lemon zest for an extra layer of flavor, if desired. |
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7
Done
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Serve the Vegan Spaghetti Aglio e Olio hot, with a sprinkle of vegan parmesan or nutritional yeast if you like. |
