Vegan Spaghetti Aglio e Olio
Fragrant garlic slices toasted in generous olive oil, red pepper flakes for heat, and fresh parsley tossed with hot spaghetti — this dish gets its flavor from technique rather than a long ingredient list. A squeeze of lemon at the end brightens the oil-coated pasta noticeably. It comes together in about 20 minutes.
Equipment
- Large sauté pan or skillet
- Pasta pot
- Colander
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 8 oz spaghetti use high-quality Italian dried pasta for best texture and bite
- ¼ cup extra virgin olive oil choose a cold-pressed, fruity variety for best flavor
- 6 cloves garlic thinly sliced; avoid mincing to prevent burning
- ½ tsp red pepper flakes adjust to your spice preference
- 1 tbsp fresh lemon juice adds brightness. Optional but recommended
- ¼ cup fresh Italian parsley chopped finely; flat-leaf preferred over curly
- ½ tsp sea salt for seasoning pasta water
- ⅛ tsp freshly ground black pepper optional for added depth
Instructions
- Bring a large pot of salted water to a boil. Add 1/2 teaspoon of sea salt to the water. Once boiling, add spaghetti and cook according to package directions until al dente, about 8–10 minutes.
- Meanwhile, in a large sauté pan over medium heat (about 350°F / 175°C), add the olive oil. Once gently shimmering, add the sliced garlic and red pepper flakes. Stir frequently for 2–3 minutes until the garlic turns just golden—watch closely to avoid burning.
- Just before draining the pasta, reserve 1/2 cup of the starchy cooking water. Then, drain the spaghetti using a colander.
- Add the drained spaghetti directly to the garlic-chili oil pan. Toss thoroughly using tongs to coat the pasta evenly with the infused oil. Add a splash of reserved pasta water (start with 2 tablespoons) to help create a silky emulsion. Stir in lemon juice.
- Remove from heat and fold in chopped parsley and a pinch of black pepper if using. Taste and adjust lemon or salt as needed.
Notes
- For a subtle umami upgrade, sprinkle with nutritional yeast or vegan parmesan before serving.
- Don't walk away while cooking garlic—it can go from golden to burnt in seconds.
- If substituting gluten-free pasta, reduce cooking water amount slightly when emulsifying to avoid a gummy texture.
Nutrition
Calories: 649kcalCarbohydrates: 87gProtein: 11gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 658mgPotassium: 97mgFiber: 3gSugar: 0.4gVitamin A: 782IUVitamin C: 16mgCalcium: 30mgIron: 2mg
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