Vegan Aglio Olio Linguini
Delight your taste buds with this Vegan Aglio Olio Linguini, a plant-based spin on an Italian classic that's bursting with flavor and simplicity. This recipe combines silky linguini with the rich aroma of garlic gently sautéed in extra virgin olive oil, enhanced by a kick of red pepper flakes. A touch of fresh parsley adds herbaceous brightness, while a squeeze of zesty lemon ties it all together. Ready in just 30 minutes, this wholesome dish is perfect for busy weeknight dinners or an elegant meat-free meal. Serve it hot with a drizzle of olive oil and an extra sprinkle of parsley for a restaurant-worthy presentation. Whether you're vegan or simply craving a light, flavorful pasta dish, this recipe is a timeless crowd-pleaser!
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Recipe Information
Ingredients
- 400 grams linguini
- 60 milliliters extra virgin olive oil
- 6 cloves garlic cloves
- 1 teaspoon red pepper flakes
- 20 grams fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 whole lemon
Instructions
Fill a large pot with water, add a teaspoon of salt, and bring to a boil over high heat.
Once boiling, add the linguini and cook according to the package instructions, until al dente.
While the pasta is cooking, peel and thinly slice the garlic cloves.
Chop the fresh parsley and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the sliced garlic to the skillet and sauté gently until golden brown. Be careful not to burn the garlic.
Add the red pepper flakes to the skillet and stir for a few seconds to infuse the oil.
Once the pasta is cooked, reserve one cup of the pasta water, then drain the linguini and add it to the skillet.
Toss the pasta in the garlic and oil mixture over medium heat for about 2-3 minutes. If the pasta seems dry, add some of the reserved pasta water a little at a time until desired consistency is reached.
Season with salt and ground black pepper to taste.
Remove the skillet from the heat and mix in the chopped parsley.
Squeeze the juice of one lemon over the pasta and toss to combine.
Serve immediately, garnished with additional parsley and a sprinkle of red pepper flakes if desired.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 5.5 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
