Vegan Spaghetti Aglio e Olio

Vegan Spaghetti Aglio e Olio is a delightful twist on the classic Italian dish, infused with Greek flavors through the addition of olives and fresh herbs. This quick and easy meal is perfect for a satisfying weeknight dinner or a casual gathering with friends.

Ingredients

• spaghetti - 200 grams
• extra virgin olive oil - 4 tablespoons
• garlic - 4 cloves, thinly sliced
• red pepper flakes - 1 teaspoon
• black olives - 100 grams, pitted and sliced
• fresh parsley - 2 tablespoons, chopped
• lemon juice - 1 tablespoon
• salt - to taste
• black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the sliced garlic to the skillet and sauté for about 2-3 minutes, until golden and fragrant. Be careful not to burn the garlic.
4. Stir in the red pepper flakes and sliced black olives, cooking for an additional 1-2 minutes.
5. Once the spaghetti is cooked, reserve 1/2 cup of pasta water and then drain the pasta.
6. Add the drained spaghetti to the skillet with the garlic and olive oil mixture, tossing to combine.
7. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
8. Stir in the chopped parsley, lemon juice, and season with salt and black pepper to taste.
9. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from olive oil, promoting heart health.
• Garlic is known for its immune-boosting properties.

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