Vegan Spaghetti Aglio e Olio

Name: Vegan Spaghetti Aglio e Olio
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400g spaghetti; 8 cloves garlic, thinly sliced; 100ml extra virgin olive oil; 1 tsp chilli flakes; 1 large handful fresh parsley, chopped; 1 tsp salt; nutritional yeast to serve

The simplest Italian pasta — spaghetti with garlic, olive oil, chilli and parsley — naturally vegan.

Total time

15 min

Prep

5 min

Cook

10 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegan

Ingredients

400gspaghetti

8 clovesgarlic, thinly sliced

100mlextra virgin olive oil

1 tspchilli flakes

1 large handfulfresh parsley, chopped

1 tspsalt

nutritional yeastto serve

Instructions

Cook spaghetti in well-salted water until al dente, reserve 300ml pasta water.

Very slowly fry garlic in olive oil over low heat until golden — not brown.

Add chilli flakes and stir 30 seconds.

Add drained pasta to the garlic oil.

Add pasta water and toss vigorously.

The starchy water will emulsify with the oil into a sauce.

Add parsley and toss.

Serve immediately with nutritional yeast.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

374

Protein

6.4g

Fat

24.1g

Carbs

33.5g

Fiber

2.3g

Sodium

483mg

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