Vegan Spaghetti Aglio e Olio
This Vegan Spaghetti Aglio e Olio Recipe is a simple Italian classic made with just a handful of ingredients but packed with incredible flavor. Tender spaghetti is tossed with garlic-infused extra virgin olive oil, red pepper flakes, fresh parsley, and a splash of starchy pasta water to create a silky, flavorful sauce without any dairy. This quick 20-minute pasta is perfect for busy weeknights when you want a comforting homemade meal with minimal effort.
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Servings: 4
Equipment
- Large skillet or sauté pan
- Colander
- Tongs
- Chef's Knife
Ingredients
- 12 ounces spaghetti or other long pasta
- ¼ cup extra virgin olive oil
- 6 garlic cloves thinly sliced
- ½ teaspoon red pepper flakes adjust to taste
- ½ cup reserved pasta water
- ¼ cup fresh Italian parsley finely chopped
- ¼ cup vegan Parmesan or 2 tablespoons nutritional yeast optional
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon sea salt plus more for pasta water
- 1 tablespoon fresh lemon juice optional
Instructions
- Bring a large pot of water to a boil and season generously with salt. Cook the spaghetti according to the package directions until al dente, usually about 8–10 minutes depending on the pasta.
- Before draining the pasta, reserve about ½ cup of the starchy cooking water. This helps create a silky sauce that coats the spaghetti instead of leaving the oil sitting separately.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and gently cook for 3–5 minutes, stirring frequently, until the garlic becomes lightly golden and fragrant.
- Be careful not to brown the garlic too much. Overcooked garlic can become bitter and overpower the delicate flavor of the dish.
- Add the red pepper flakes to the garlic oil and cook for about 30 seconds to release their flavor.
- Transfer the drained spaghetti directly into the skillet with the garlic-infused oil. Add a splash of reserved pasta water and toss continuously until the oil and water combine into a glossy coating.
- Continue tossing the pasta for 1–2 minutes, adding more pasta water as needed until the sauce lightly clings to every strand.
- Remove the skillet from heat and stir in fresh parsley, black pepper, and vegan Parmesan or nutritional yeast if using.
- Add lemon juice for a fresh, bright finish, then taste and adjust seasoning with additional salt or red pepper flakes.
- Serve immediately with extra parsley, vegan Parmesan, and a drizzle of olive oil if desired.
Notes
- Use quality olive oil: Since olive oil is one of the main flavors in this recipe, extra virgin olive oil provides the best taste and aroma.
- Slice garlic instead of mincing: Thinly sliced garlic cooks more evenly and creates flavorful golden pieces throughout the pasta.
- Cook garlic slowly: The garlic should gently infuse the oil rather than fry quickly. Keep the heat low to prevent burning.
- Reserve pasta water: The starch from the pasta water helps emulsify the olive oil and creates the silky texture traditional aglio e olio is known for.
- Adjust the spice: Add more or less red pepper flakes depending on your preferred heat level.
- Keep it traditional: Classic aglio e olio is naturally vegan, but you can add vegan Parmesan, nutritional yeast, peas, mushrooms, or greens for extra flavor and nutrition.
- Make it gluten-free: Use your favorite gluten-free spaghetti or long pasta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil.