Spaghetti Aglio e Olio | Vegetarian & Vegan
Prep time
Cook time
Total time
This Spaghetti Aglio e Olio recipe is perfect for any vegetarian, vegan or dairy-free individuals who want a quick and delicious pasta meal. This recipe includes spaghetti, green peas, garlic, and seasonings that you can opt-out which makes it very kid-friendly!
Author: The Edgy Veg
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
- 2oz dried spaghetti
- ¼ cup green peas
- 3 clovesgarlic, minced
- 3 tbsp olive oil
- pinch red pepper flakes (optional for spicy)
- salt and black pepper to taste
- 2 tbsp fresh Italian parsley, chopped
- ¼ cup vegan parmesan, or 1bsp of nutritional yeast
Instructions
- Bring a large pot of salted water to boil. Add spaghetti, and cook, stirring occasionally until al dente, about 9-12 mins.
- During the last 2 minutes add peas.
- Reserve ½ cup of the cooking water, drain pasta and transfer to a bowl.
- Meanwhile, heat olive oil and garlic in a medium to a large pan, over medium-low heat, cook, moving constantly, for about 10 mins, or until garlic is golden brown. Set aside.
- NOTE: If the garlic is too light, you won't get a full and robust flavour, and if it's too dark it will get bitter. So keep an eye on it.
- Add the cooked spaghetti and peas, 1 tbsp of the reserved cooking water, and chili flakes to the skillet and toss it in the oil.
- Sprinkle Italian parsley and half of the vegan cheese, or nutritional yeast (if using); mix until combined and cheese is melted.
- Taste and season with salt and pepper.
- Serve pasta topped with a sprinkle of parsley and vegan cheese.
Nutrition Information
Calories: 650 Fat: 51.2g Trans fat: 0g Carbohydrates: 38.4g Sugar: 2.2g Fiber: 3.2g Protein: 7g Cholesterol: 0mg
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/01/21/spaghetti-aglio-e-olio-vegan/