Vegan Spaghetti Aglio e Olio

Enjoy the classic Italian dish of Spaghetti Aglio e Olio – spaghetti pasta cooked with garlic and olive oil, seasoned to perfection, and topped with vegan cheese and fresh parsley.

Cook Time20 mins

Total Time20 mins

Course: Main Course

Cuisine: Italian

Keyword: easy vegan spaghetti aglio e olio

Servings: 3 People

14 oz Spaghetti 400 g
2¼ Cups Water
¼-½ tsp Red Pepper Chilli Flakes or Italian Peperoncino
1 tbsp Dried Parsley
5 Cloves Garlic thinly sliced
¼ Cup Extra Virgin Olive Oil
¼ Cup Nutritional Yeast or Vegan Parmesan Cheese
3 Tbsp Fresh flat leaf Parsley finely chopped
2 tsp Lemon Juice or White Wine Vinegar Optional
Salt to taste
Stove top instructions
Cook spaghetti in salted water until al-dente. Reserve 1 cup of pasta water.
Add the sliced garlic to a cold skillet with olive oil. Place on medium heat and allow to sizzle and turn brown.
Add a pinch of red pepper flakes, parsley, lemon juice or vinegar (if using), and stir.
Add the spaghetti and a half cup of starchy pasta water to the pan of garlicky oil one minute before the pasta is done cooking.
Toss the pasta while the heat and starch help the garlic oil emulsify into a beautiful glossy sauce. The pasta will also soak up extra garlicky flavors as it finishes cooking.
Season with salt and nutritional yeast or vegan cheese to taste and garnish with fresh chopped parsley. Serve hot.
Instant Pot instructions
Break spaghetti into halves and set aside.
Press “Sauté” on the Instant Pot and add olive oil and garlic. Cook for 3-4 minutes until garlic is brown.
Add red pepper flakes and press “Cancel”.
Add halved spaghetti, water, parsley, lemon juice or vinegar (if using), and salt. Secure the lid, set the valve to “Sealing”, and pressure cook on “High” for 5 minutes.
Release pressure naturally for 5 minutes, then carefully stir the pasta.
Season with salt and nutritional yeast or vegan cheese to taste and garnish with fresh parsley. Serve with garlic bread or salad.
If you enjoy a spicer aglio e olio add a good tablespoon of red pepper flakes.
For a buttery flavour – replace half the olive oil with vegan butter
You can also add some vegan sausage, mushrooms, spinach, or cherry tomatoes for extra protein and veggies.