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Vegan Spaghetti Aglio e Olio

This vegan version of the classic Italian dish combines al dente spaghetti with fragrant garlic sautéed in high-quality olive oil, creating a simple yet deeply flavorful pasta. The dish's final appearance is glossy and inviting, with vibrant green parsley and a hint of lemon zest adding freshness. It’s a quick, comforting meal highlighting minimal ingredients with maximum impact.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g spaghetti preferably durum wheat
  • 4-6 cloves garlic thinly sliced or minced
  • 1/4 cup extra virgin olive oil use good quality for best flavor
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 1 tablespoon sea salt for pasta water
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon lemon zest optional for brightness

Equipment

  • Large pot
  • Skillet or frying pan
  • Slotted spoon
  • Microplane or zester

Method
 

  1. Bring a large pot of water to a rolling boil, adding a generous tablespoon of salt. Cook the spaghetti until just al dente, about 8 minutes, until it has a slight bite and is tender yet firm. Drain, reserving a small cup of pasta water.
  2. While the pasta cooks, peel and thinly slice the garlic cloves. Heat the olive oil over medium heat in a skillet until shimmering and hot, but not smoking. Add the sliced garlic and cook gently, stirring frequently, until it releases a fragrant aroma and turns light golden, about 2-3 minutes.
  3. Add red pepper flakes to the skillet and stir for about 30 seconds, allowing the heat to release their smoky spice. The garlic should be fragrant and just beginning to brown—be careful not to burn it.
  4. Transfer the drained spaghetti into the skillet with the garlic oil. Toss vigorously to coat all strands evenly, allowing the pasta to absorb the flavors. If the mixture seems dry, add a splash of the reserved pasta water to loosen and create a glossy sauce.
  5. Remove the skillet from heat. Stir in the chopped parsley and lemon zest for a burst of freshness. Taste the pasta and add more salt if needed, adjusting with reserved pasta water if the sauce needs thinning or more gloss.
  6. Serve immediately while hot, with extra parsley or lemon on top if desired. The garlic should be fragrant with a slight crunch, and the pasta coated in a shiny, flavorful oil. Enjoy this simple, comforting dish that celebrates minimal ingredients.

Notes

Use good quality olive oil for a richer flavor. Adjust spice level with red pepper flakes. Add fresh herbs or lemon zest at the end for a bright, fresh finish.