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Vegan Spaghetti Aglio e Olio

This vegan Spaghetti Aglio e Olio is a quick, comforting dish made with pantry staples like garlic, olive oil, and spaghetti. It features tender, al dente pasta coated in fragrant, toasted garlic and spicy chili flakes, with a final glossy appearance and a warm, satisfying flavor. Simple yet flavorful, it’s perfect for busy weeknights craving a hearty, plant-based meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g spaghetti traditional durum wheat, al dente
  • 4-6 cloves garlic thinly sliced
  • 1/4 cup good olive oil extra virgin preferred
  • 1/4 tsp red pepper flakes adjust to taste
  • to taste salt for pasta water and seasoning
  • 1 tsp lemon zest optional, for brightness
  • 2 tbsp chopped parsley optional, for garnish

Equipment

  • Large Pot
  • Skillet or frying pan
  • Tongs or pasta fork
  • Microplane or sharp knife

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add the spaghetti. Cook until just al dente, about 8 minutes, stirring occasionally to prevent sticking. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, peel and thinly slice the garlic cloves. The slices should be as uniform as possible for even toasting.
  3. Heat the olive oil over medium heat in a skillet until it just starts to shimmer and bubble gently—this is the perfect temperature for toasting the garlic without burning.
  4. Add the sliced garlic to the hot oil and cook gently, stirring often, until it turns golden brown and fragrant—about 2 to 3 minutes. The garlic should smell nutty and look crispy around the edges.
  5. Sprinkle in the red pepper flakes and cook for another 30 seconds, allowing the spices to toast slightly and release their smoky aroma.
  6. Drop the cooked spaghetti into the skillet with the garlic and chili oil. Use tongs or a fork to toss and coat the pasta evenly with the fragrant, oily mixture.
  7. If the mixture feels dry, add a splash of the reserved pasta water to loosen and create a glossy, flavorful sauce that clings to every strand.
  8. Cook everything together over low heat for 1-2 minutes, allowing the flavors to meld and the pasta to soak up the aromatic oil. The pasta should glisten and feel tender yet firm.
  9. Remove from heat and stir in lemon zest and chopped parsley if using, for an extra burst of brightness and freshness.
  10. Taste and adjust salt if needed. Serve immediately on warm plates, garnished with additional parsley or chili flakes for color and spice.

Notes

For an extra layer of flavor, drizzle a bit more olive oil before serving. This dish is best enjoyed fresh but can be stored in the fridge for up to a day and reheated with a splash of water or oil.