Vegan Pasta Aglio e Olio
In a pinch for dinner but don’t have any food in the house? Have no fear. This vegan Pasta Aglio e Olio can be thrown together in less than 15 minutes with ingredients that we all have sitting in our pantries. A little technique, a lot of garlic, and you’re all set.
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Introduction
Ever been in that situation where you’re running low on food but you really don’t want to go grocery shopping until tomorrow? All of the leftovers are gone, and a bag of uncooked white rice and a few plain tortillas stare back at you as you rummage through your cupboards trying to find something to eat.
Forget eating a bowl of plain rice, and put down that tortilla and peanut butter (as good as those are - seriously, try it out). This vegan Aglio e Olio can be thrown together using only five (five!) ingredients that, most of which we have in our pantries all the time.
Garlic, some good quality olive oil, parsley, crushed red pepper flakes, and pasta are all you’ll need. Due to the minimal amount of ingredients, each one shines through. So be liberal with your salt and pepper - they’ll really help bring out the flavours in the dish
The secret is all in the garlic. Start by cooking your garlic and oil in a cold pan, and bring up the heat slowly. We want to bring out the flavour from the garlic, but we don’t want to burn it. Shake your pan every once in a while. Demonstrate a little finesse and technique, and you’re already there.
To take this dish to the next level, check out the Spruce it Up section below.
Before we Get Started
Prep Time: 8 minutes
Cooking Time: 8-12 minutes
Total Time: 16-20 minutes
Yield: 2-3 Bowls
Ingredients
1/3 cup Extra Virgin Olive Oil
Don’t sweat it if you don’t have good quality oil. Vegetable oil works well, too.
1 cup Parsley (chopped)
Linguine
Or whatever pasta you have in the cupboard
7 cloves Garlic
1 tbsp. Crushed Red Pepper Flakes
Splash of Lemon Juice (optional)
Method
Bring a pot of water to a boil. Once a boil is reached, add a generous amount of salt (a small handful). Add your pasta, and cook for one minute less than the directions on the package.
e.g. if the package says “8-10 minutes”, cook for 7, and drain.
Thinly slice your garlic, and add to a cold pan with your olive oil, a pinch of salt, and your crushed red pepper flakes. Turn the heat to medium, and slowly toast, shaking the pan often. This should take about 6 minutes, but keep an eye on your pan.
If the garlic begins to brown, take the pan off the heat.
Chop your parsley.
Add your cooked pasta to the pan, as well as your parsley. Mix about to coat your pasta with the pepper flakes and the parsley.
Have a quick taste, and add more salt and pepper if needed.
Enjoy.
Spruce it Up
Pair with some garlic bread. It’s the best with this dish.
A little basil goes a long way.
A splash of lemon juice at the end brings a nice lightness.