Aglio E Olio Recipe Veg: Easy & Delicious Pasta Dish

If you’re a fan of simple, flavorful pasta dishes, then you’re in for a treat with this vegetarian Aglio e Olio recipe. Originating from Naples, Italy, Aglio e Olio, which translates to “garlic and oil,” is a classic that showcases the magic of just a few ingredients coming together to create something truly delicious.

This vegan-friendly version keeps the essence of the traditional dish while adding a fresh, wholesome twist, making it perfect for those looking for a quick and easy meal without compromising on taste.

This recipe is perfect for busy weeknights, lazy weekends, or whenever you want a comforting dish that feels both light and satisfying. With just garlic, olive oil, chili flakes, and spaghetti, you can have a restaurant-quality meal on your table in under 30 minutes.

Plus, it’s incredibly versatile, allowing you to add your favorite veggies or herbs for a personalized touch. Ready to dive into this simple yet mouthwatering Italian classic?

Let’s get started!

Why You’ll Love This Recipe

This vegetarian Aglio e Olio recipe is a celebration of simplicity and flavor. Here’s why it should be your go-to pasta dish:

• Quick and Easy: Ready in less than 30 minutes, it’s perfect for busy schedules.
• Minimal Ingredients: Uses pantry staples that many already have on hand.
• Flavorful: The garlic-infused olive oil and a hint of chili flakes create a perfect balance of savory and spicy.
• Customizable: Easily add vegetables like spinach, cherry tomatoes, or mushrooms to boost nutrition and texture.
• Vegetarian & Vegan Friendly: A wholesome, meat-free dish that everyone can enjoy.

Ingredients

• 400g spaghetti (or any pasta of your choice)
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 tsp red chili flakes (adjust to taste)
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup fresh parsley, finely chopped
• Juice of half a lemon (optional for brightness)
• 1 cup baby spinach or other leafy greens (optional)
• 1/2 cup cherry tomatoes, halved (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander for draining pasta
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Tongs for tossing pasta

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta cooks, prepare the garlic-infused oil. In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté gently. Be careful not to brown the garlic too much, as it can turn bitter. Cook until fragrant and golden, about 2-3 minutes.
3. Add the chili flakes to the garlic oil. Stir to combine and let it infuse for about 30 seconds.
4. If using vegetables, add them now. For example, toss in the cherry tomatoes and baby spinach, cooking until the spinach wilts and tomatoes soften, about 2-3 minutes.
5. Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta directly to the skillet with the garlic oil and vegetables.
6. Toss the pasta in the skillet, adding reserved pasta water little by little. This helps the sauce cling to the noodles and creates a silky texture. Cook and toss for 1-2 minutes until well combined.
7. Season with salt and freshly ground black pepper. Squeeze in the lemon juice if using, and sprinkle the chopped parsley on top.
8. Serve immediately. For an extra touch, drizzle with a little more olive oil or add some vegan parmesan or nutritional yeast.

Tips & Variations

“Don’t rush the garlic step! Low and slow is key to infusing the olive oil without burning the garlic.”

• Add protein: For a more filling meal, toss in some sautéed mushrooms, tofu cubes, or chickpeas.
• Spice it up: Use fresh chili peppers instead of flakes for a different heat profile.
• Herbs: Swap parsley for fresh basil or oregano for a slightly different flavor.
• Use whole grain or gluten-free pasta: This recipe works well with any pasta type.
• Make it creamy: Stir in a splash of coconut cream or vegan cream cheese for a richer sauce.

Nutrition Facts

Serving Suggestions

This vegetarian Aglio e Olio shines on its own but pairs beautifully with simple sides to round out your meal.

• Simple green salad: Toss arugula or mixed greens with lemon vinaigrette for a fresh contrast.
• Garlic bread: Crunchy and buttery, it’s the perfect companion to any pasta.
• Roasted vegetables: Seasonal veggies like asparagus, bell peppers, or zucchini complement the dish well.
• Light soup: Consider a minestrone or tomato basil soup for a cozy starter.

Conclusion

This vegetarian Aglio e Olio recipe is a shining example of how a few simple ingredients can come together to create a dish full of flavor and comfort. It’s not just easy and quick—it’s a versatile canvas for your culinary creativity.

Whether you stick to the classic garlic and oil or add your favorite veggies, this pasta is sure to satisfy your hunger and impress your taste buds.

Perfect for weeknights, special occasions, or whenever you crave authentic Italian flavors without fuss, this recipe will quickly become a staple in your kitchen. Don’t forget to check out other delicious recipes to complement your meal, like our Breakfast Wellington Recipe for a hearty start, or the rich and comforting Braised Pork Ribs With Radish Recipe.

For a unique twist on poultry, explore the Bluebill Duck Recipes. Happy cooking and buon appetito!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Aglio e Olio Recipe Veg”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and flavorful Italian pasta dish made with garlic, olive oil, and chili flakes. Perfect for a quick and satisfying vegetarian meal.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“400g spaghetti”, “6 cloves garlic, thinly sliced”, “1/2 cup extra virgin olive oil”, “1 tsp red chili flakes”, “1/4 cup fresh parsley, chopped”, “Salt to taste”, “Freshly ground black pepper to taste”, “1 tbsp lemon juice”, “1/4 cup grated Parmesan cheese (optional for vegans)”, “1/2 cup reserved pasta cooking water”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook spaghetti in salted boiling water until al dente.”}, {“@type”: “HowToStep”, “text”: “Reserve 1/2 cup pasta water and drain the rest.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add sliced garlic and saut\u00e9 until golden but not burnt.”}, {“@type”: “HowToStep”, “text”: “Add chili flakes and cook for 30 seconds.”}, {“@type”: “HowToStep”, “text”: “Toss cooked spaghetti into the pan with garlic oil.”}, {“@type”: “HowToStep”, “text”: “Add reserved pasta water and lemon juice, mix well.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Stir in chopped parsley.”}, {“@type”: “HowToStep”, “text”: “Serve hot with grated Parmesan cheese if desired.”}], “nutrition”: {“calories”: “450 kcal”, “proteinContent”: “12 g”, “fatContent”: “18 g”, “carbohydrateContent”: “60 g”}}