RECIPE
7 INGREDIENTS5 STEPS30MIN

Vegan Aglio e Olio Pasta

5.0
2 Ratings
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Simple, classy, and vegan. This classic Aglio E Olio Pasta is easy enough to whip up for a weeknight dinner, yet impressive enough for your next date night.

30MIN

Total Cooking Time

7

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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8 oz
Spaghetti
Linguine or Fettucine
10 cloves
1/2 bunch
about 1/2 cup when chopped and lightly packed
3/4 cup
Extra-Virgin Olive Oil
1 Tbsp
Crushed Red Pepper Flakes
1
Lemon , juiced
to taste
Salt and Pepper
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Directions

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Step 1
In a large pot bring water to a boil. Lightly salt the water and cook Spaghetti (8 oz) according to the package instructions. Once cooked, drain the pasta and set aside.
Step 2
Thinly Slice all Garlic (10 cloves) . Remove stems from Italian Flat-Leaf Parsley (1/2 bunch) and then chop the leaves.
Step 3
Fill a wide frying pan with Extra-Virgin Olive Oil (3/4 cup) or until it reaches ½-inch in depth. Confit or fry the sliced garlic until it is golden brown, 2-3 minutes.
Step 4
Add Crushed Red Pepper Flakes (1 Tbsp) to the pan. Stir and continue to cook for another 30 seconds. Add drained pasta, chopped parsley and juice of the Lemon (1) and stir to combine. Season with Salt and Pepper (to taste) .
Step 5
Serve immediately, with additional parsley if desired.

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