Aglio Olio Pasta Recipe Veg: Quick & Flavorful Dish

Pasta dishes are a beloved staple for many, and when it comes to quick, simple, and flavorful meals, nothing beats the classic Italian aglio olio pasta. Traditionally made with just a few ingredients—garlic, olive oil, chili flakes, and spaghetti—this dish is a testament to the magic of simplicity in cooking.

But what if you’re looking for a vegetarian twist on this timeless recipe? That’s exactly what we’re diving into today!

Our vegan aglio olio pasta recipe adds vibrant veggies and fresh herbs, making it a wholesome, colorful, and satisfying meal perfect for any day of the week.

This recipe is not only easy to prepare in under 30 minutes but also incredibly versatile. Whether you’re a busy professional, a student, or someone who just loves a good pasta dish, this vegan aglio olio will become a fast favorite.

Plus, it pairs beautifully with many other dishes and sides, making it a great addition to your culinary repertoire. Ready to whip up something delicious?

Let’s get started!

Why You’ll Love This Recipe

This vegetarian aglio olio pasta recipe is a celebration of fresh, wholesome ingredients and bold flavors. You’ll love it because:

• Quick and easy: Ready in less than 30 minutes, perfect for weeknights or last-minute meals.
• Healthy and colorful: Packed with fresh garlic, chili flakes, and vibrant vegetables like bell peppers and spinach.
• Customizable: You can easily swap veggies or add your favorite herbs to suit your taste.
• Minimal ingredients: Relies on pantry staples, making it budget-friendly and accessible.
• Comfort food: Delivers the cozy, satisfying flavors of classic Italian cooking without any animal products.

Ingredients

• 200g spaghetti (or any pasta of your choice)
• 4-5 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1 teaspoon red chili flakes (adjust to taste)
• 1 medium red bell pepper, thinly sliced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup cherry tomatoes, halved
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)
• Juice of half a lemon
• Vegan Parmesan cheese or nutritional yeast for garnish (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander or strainer
• Knife and cutting board
• Tongs or pasta fork
• Measuring spoons and cups
• Serving bowls or plates

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. Prepare the garlic oil: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté gently for 2-3 minutes until fragrant and lightly golden. Be careful not to burn the garlic as it will turn bitter.
3. Add chili flakes and vegetables: Stir in the red chili flakes, then add the sliced red bell pepper. Cook for 3-4 minutes until the pepper softens slightly. Next, toss in the cherry tomatoes and cook for another 2 minutes until they start to soften and release juices.
4. Combine spinach and pasta: Add the chopped spinach to the skillet and cook until wilted, about 1-2 minutes. Then add the cooked pasta directly into the skillet with the vegetables.
5. Toss and moisten: Pour in some reserved pasta water, about 1/4 cup to start, and toss everything together. The starchy water will help the sauce cling to the pasta and create a silky texture. Add more water if needed.
6. Season and finish: Season with salt and freshly ground black pepper to taste. Squeeze the lemon juice over the pasta and toss again. Remove from heat and sprinkle with chopped parsley and vegan Parmesan or nutritional yeast, if using.
7. Serve immediately: Transfer the pasta to serving bowls and enjoy warm.

Tips & Variations

“The key to a great aglio olio is gently infusing the olive oil with garlic without burning it. Patience here makes all the difference!”

• Add more veggies: Feel free to add zucchini ribbons, mushrooms, or asparagus for extra flavor and nutrition.
• Make it spicy: Increase the chili flakes or add a fresh chopped chili for more heat.
• Use gluten-free pasta: For gluten-sensitive diets, substitute with your favorite gluten-free spaghetti.
• Protein boost: Add toasted pine nuts or chickpeas for added plant-based protein.
• Fresh herbs: Basil or oregano can be swapped in for parsley for a different herbaceous note.
• Lemon zest: Add a little lemon zest for an extra citrus punch.

Nutrition Facts

Serving Suggestions

This vegan aglio olio pasta pairs wonderfully with a variety of side dishes. Try serving it alongside a fresh mixed green salad dressed with balsamic vinaigrette, or roasted vegetables such as Blackstone Asparagus Recipe.

For a heartier meal, add a side of garlic bread or bruschetta.

Looking to complement this dish with more exciting recipes? Check out our Breakfast Wellington Recipe for a savory start to your day or unwind with the rich flavors of Braised Pork Ribs With Radish Recipe.

For those who love experimenting with poultry, the Bluebill Duck Recipes offer some fantastic options.

Conclusion

The beauty of this vegetarian aglio olio pasta lies in its simplicity and versatility. It’s a dish that celebrates fresh ingredients and bold flavors without requiring hours in the kitchen.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress with its rich garlic aroma, subtle heat, and vibrant vegetables.

Easy to prepare and adaptable to whatever you have on hand, this aglio olio pasta is perfect for busy weeknights or casual dinners. Plus, it’s a wonderful gateway to exploring more vegetarian and vegan Italian dishes.

Give it a try, and you might just find your new go-to pasta recipe!

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