Vegan Aglio Olio Spaghetti
Indulge in the simplicity and elegance of Vegan Aglio Olio Spaghetti, a quick and flavorful pasta dish that celebrates the vibrant tastes of garlic, olive oil, and red chili flakes. This plant-based twist on the classic Italian recipe is ready in just 30 minutes, making it perfect for busy weeknights or a cozy dinner at home. Gluten-free spaghetti can easily be substituted to suit dietary preferences, while fresh parsley, zesty lemon, and a hint of black pepper bring brightness and depth to every bite. With minimal ingredients and straightforward steps, this vegan delight proves that less is more when it comes to creating unforgettable meals. Perfectly al dente pasta coated in fragrant garlic oil ensures a dish you'll savor to the last forkful.
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Recipe Information
Ingredients
- 400 grams spaghetti (gluten-free if preferred)
- 60 ml extra-virgin olive oil
- 6 units garlic cloves, thinly sliced
- 1 teaspoon red chili flakes
- 20 grams fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit lemon, zested and juiced
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat.
Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the spaghetti aside.
In a large pan, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté for 2-3 minutes or until the garlic becomes golden and fragrant, being careful not to burn it.
Sprinkle in the red chili flakes and continue to cook for another 30 seconds to infuse the flavors.
Add the cooked spaghetti to the pan with the garlic and chili oil. Toss to combine and ensure the spaghetti is evenly coated in the garlic oil.
If the pasta seems dry, add reserved pasta water a little at a time until the desired consistency is reached.
Season the spaghetti with salt and black pepper, then add the chopped parsley, lemon zest, and lemon juice. Toss everything together to mix well.
Transfer the spaghetti to serving plates and garnish with additional parsley if desired. Serve immediately and enjoy your vegan aglio olio spaghetti.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 4.1 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 540 mg | 11% | |
*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.
