Orecchiette Pasta Aglio e Olio

Orecchiette Pasta Aglio e Olio

One thing I learned during my first few cooking classes growing up was this amazing dish, Spaghetti Aglio e Olio. This traditional pasta recipe comes all the way from Naples and is made by lightly sautéing sliced garlic, red pepper flakes, and Parmesan cheese. In my plant-based version, you will still get the authentic flavors that this amazing dish brings to the table. I highly suggest giving this recipe a try for this weekends Sunday dinner.

Orecchiette Pasta Aglio e Olio

Yields 8 ounces

Serves 2 people


8 ounces orecchiette pasta, cooked

1/3 cup avocado oil

4 garlic cloves, sliced thinly

1/4 tsp. crushed red pepper flakes

1/2 cup parsley, chopped finely

1 Tbsp. fresh lemon juice

1/2 cup vegan Parmesan cheese, grated

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper


  1. In a large pot with salted water, cook the orecchiette pasta according to the directions on the box. Drain and reserve 3/4 cup of pasta water.
  2. Next, in a frying pan on medium heat, add your oil. One hot, add the sliced garlic and sauté until slightly browned (be sure not to burn the garlic).
  3. Stir in the crushed red pepper flakes and toss in the pasta, coating it completely. While stirring, slowly add the pasta water until you have achieved your desired consistency.
  4. Add the Parmesan, parsley and lemon juice.
  5. Serve immediately.


Chef’s tip: Be sure not to brown the garlic slices too much.