Best Spaghetti Aglio Olio Vegan
If you're a fan of delightful pasta dishes and are looking for a plant-based option that doesn't compromise on flavor, you're in for a treat. Today, we're diving into the world of Spaghetti Aglio Olio Vegan, a dish that combines simplicity with incredible taste.
Equipment
- Large pot for boiling pasta
- Deep skillet for sautéing
- Wooden spoon
- Grater for lemon zest
- Knife for chopping garlic and parsley
Ingredients
- 1 pound vegan spaghetti
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, finely minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
Instructions
- Boil the Spaghetti: Cook the vegan spaghetti according to the package instructions until al dente. Remember to add salt to the boiling water for flavor.
- Sauté Garlic and Red Pepper Flakes: In a deep skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté until the garlic becomes golden and fragrant.
- Combine Pasta and Sauce: Drain the cooked spaghetti and add it to the skillet with the garlic-infused olive oil. Toss everything together until the pasta is evenly coated.
- Season and Garnish: Season with salt and black pepper to taste. Add chopped parsley and lemon zest, giving the dish a burst of freshness.
- Serve Hot: Plate the Spaghetti Aglio Olio Vegan, and serve it hot. Optionally, drizzle a bit more olive oil and sprinkle some extra red pepper flakes for those who love an extra kick.