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.
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
- 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.
- 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).
- 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.
- Add the Parmesan, parsley and lemon juice.
- Serve immediately.
Chef’s tip: Be sure not to brown the garlic slices too much.
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