Vegan Spaghetti Aglio e Olio might seem like a straightforward dish, but it’s packed with memories of my childhood kitchen—garlic sizzling in olive oil, the comforting aroma filling the air on busy weeknights. I love how this simple pasta can turn a hectic evening into a moment of mindful cooking, focusing on flavor and texture rather than fuss. It’s one of those recipes that reminds me how powerful minimal ingredients can be.

What makes this version special is how I’ve reimagined the classic without any dairy or meat, leaning into the richness of good quality olive oil and the punch of fresh garlic. It’s a dish that’s quick to throw together, but each bite carries a nostalgic warmth—like a tiny ritual that grounds me amidst the chaos of a busy schedule. Sometimes, all I need is a plate of this, and everything feels a little more manageable.

This dish is more than just comfort food; it’s a reminder that simplicity can be deeply satisfying. It’s perfect for those evenings when I want something honest and nourishing, without sacrificing time or flavor. Plus, it’s a blank canvas—an invitation to add your own twist, maybe a splash of chili or a handful of herbs, making it uniquely yours every time.

Focusing on the nostalgic simplicity of a classic Italian dish, but with a modern vegan twist that highlights the comforting power of garlic and olive oil, turning it into a quick, mindful ritual for busy weeknights.

The story behind this recipe

This recipe came from a summer spent in Italy, where I fell in love with how Italians savor even the simplest dishes. One night, I watched a local cook whip up a quick pasta with just garlic, olive oil, and chili flakes—no fuss, just flavor. That moment stuck with me, especially how each ingredient seemed to glow with purpose and tradition. Now, I keep that memory alive in my own kitchen, making this vegan version whenever I crave something honest and straightforward. It’s a dish that reminds me that sometimes, less really is more, especially when it’s made with good ingredients and a little heart.

Key ingredients and tips

Garlic: I love crushing fresh garlic until it’s fragrant and slightly golden, which releases a sweet, spicy aroma. Skip pre-minced for more punch.
Olive oil: Use a good extra virgin olive oil—its fruity, slightly peppery notes make all the difference. Don’t skimp; it’s the base of the flavor.
Spaghetti: I prefer a traditional durum wheat spaghetti that holds the sauce well, but feel free to try gluten-free if needed. Cook until just al dente, about 8 minutes.
Red pepper flakes: A pinch of these brings a gentle heat and a slight smoky note. Adjust to your spice tolerance, but don’t skip it for that kick.
Salt: I add sea salt to the pasta water generously—salty enough so the noodles are flavorful on their own. Taste the water; it should taste like the sea.
Parsley: Fresh chopped parsley adds a bright, herbaceous note and a pop of color. Toss it in right before serving to keep its vibrancy.
Lemon zest (optional): A tiny sprinkle adds a lemon-bright zing that lifts the dish from simple to special. Use a microplane for best results.

Spotlight on key ingredients

Garlic & Olive Oil:

Garlic: I love crushing fresh garlic until it’s fragrant and slightly golden, which releases a sweet, spicy aroma. Skip pre-minced for more punch.
Olive oil: Use a good extra virgin olive oil—its fruity, slightly peppery notes make all the difference. Don’t skimp; it’s the base of the flavor.
Spaghetti: I prefer a traditional durum wheat spaghetti that holds the sauce well, but feel free to try gluten-free if needed. Cook until just al dente, about 8 minutes.

Notes for ingredient swaps

Oil-Free: Swap olive oil for a splash of vegetable broth or water. Keeps it light, but may lose some richness.
Gluten-Free: Use gluten-free spaghetti or rice pasta. Slightly different texture, but holds the sauce nicely.
Low-Sodium: Choose low-sodium or salt-free pasta and control salt at the end. Keeps it gentle on the salt front.
Flavor Boost: Add a dash of smoked paprika or a few drops of high-quality infused oil for extra depth.
Herb Variations: Swap parsley for basil or cilantro. Fresh herbs brighten the dish differently and add unique aroma.
Garlic Alternatives: Use roasted garlic for a milder, sweeter flavor or garlic-infused oil for convenience.
Spice Level: Omit red pepper flakes for milder taste or add a pinch of paprika or cayenne for extra heat.

Equipment & Tools

Large pot: Boil pasta efficiently with enough space to prevent sticking.
Skillet or frying pan: Sauté garlic and chili flakes evenly, developing flavor.
Slotted spoon: Drain pasta while reserving pasta water.
Microplane or zester: Add fresh lemon zest for brightness.

Step-by-step guide to vegan Aglio e Olio

Gather all your ingredients and tools. A large pot for boiling pasta, a skillet for frying garlic, and a slotted spoon. Keep everything within arm’s reach; this dish comes together quickly.
Bring a large pot of salted water to a rolling boil—about 1 tablespoon salt per 4 liters of water. Cook spaghetti until just al dente, roughly 8 minutes. Drain, reserving a half cup of pasta water.
While pasta cooks, peel and thinly slice 4-6 garlic cloves. In a skillet over medium heat (about 160°C/320°F), pour in 1/4 cup of good extra virgin olive oil. Once shimmering, add garlic slices.
Cook garlic gently, stirring often, until fragrant and just starting to turn golden—about 2-3 minutes. Watch carefully; burnt garlic will turn bitter. If garlic begins to brown too quickly, lower the heat.
Add a pinch (about 1/4 teaspoon) of red pepper flakes to the garlic and oil. Stir for 30 seconds until fragrant. This adds a smoky heat that balances the richness.
Transfer drained spaghetti to the skillet. Toss vigorously to coat all strands with garlic and oil. If the mixture feels dry, add a splash of the reserved pasta water, 1 tablespoon at a time, until glossy.
Taste and adjust salt if needed. Add freshly chopped parsley and lemon zest (if using) for brightness. Toss again to distribute evenly.
Remove from heat. Let sit for 1-2 minutes to let flavors meld. Plate immediately, garnished with extra parsley or a squeeze of lemon, if desired.

Serve immediately while hot, garnished with extra herbs or a squeeze of lemon. Let rest for 1 minute before eating to allow flavors to settle, then dig in.

How to Know It’s Done

Garlic is fragrant and lightly golden, not burnt.
Pasta is al dente with a slight bite.
Oil is glossy and clings to noodles, not greasy.