Spaghetti Aglio e Olio (Vegan)
Sometimes, the simplest recipes deliver the most satisfaction—and Spaghetti Aglio e Olio is the perfect example. This traditional Italian pasta dish is made with just a few pantry staples: garlic, olive oil, spaghetti, and chili flakes. Our version is 100% vegan and doesn’t compromise on flavor. It’s rich, aromatic, spicy, and perfect for a quick weeknight dinner or a midnight craving.
Whether you’re new to plant-based eating or a long-time vegan, this dish proves that elegance and flavor don’t require complexity—or animal products.
What Is Spaghetti Aglio e Olio?
“Aglio e Olio” literally means “garlic and oil” in Italian, and that’s the foundation of this dish. Originating from Naples, it’s a humble recipe made with sautéed garlic in olive oil, tossed with spaghetti and a pinch of red pepper flakes. Despite its simplicity, it’s incredibly flavorful and deeply comforting.
Why You’ll Love This Vegan Aglio e Olio
Takes just 15–20 minutes to make
Uses only a handful of ingredients
Naturally vegan and can be made gluten-free
Bold, garlicky, and deeply satisfying
Customizable with your favorite add-ins
Ingredients You’ll Need
Spaghetti (regular or gluten-free)
Garlic (lots of it—thinly sliced or minced)
Extra virgin olive oil
Red pepper flakes (adjust to taste)
Salt
Fresh parsley (optional, for garnish)
Lemon zest or juice (optional for brightness)
How to Make Vegan Spaghetti Aglio e Olio
1. Boil the pasta: Cook your spaghetti in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the garlic: In a wide pan, heat olive oil over medium heat. Add sliced garlic and sauté gently until golden (not brown). This infuses the oil with rich garlic flavor.
3. Add chili flakes: Stir in the red pepper flakes and cook for another 30 seconds to release the heat and aroma.
4. Toss with pasta: Add the drained spaghetti to the pan along with a splash of reserved pasta water. Toss well until the pasta is coated with the garlicky oil.
5. Finish & serve: Garnish with chopped parsley, a sprinkle of salt, and a touch of lemon zest or juice if you like a zippy finish.
Optional Add-Ins
Want to give your Aglio e Olio a twist? Try these:
Sautéed mushrooms or spinach
Sun-dried tomatoes
Vegan parmesan or nutritional yeast
Toasted breadcrumbs for crunch
Chickpeas or white beans for added protein
Pro Tips for Success
Don’t burn the garlic—it turns bitter. Keep heat medium-low.
Use good-quality olive oil—it’s the star of the dish.
Salt the pasta water well—it adds flavor from the start.
Reserve pasta water—it helps the sauce cling to the noodles.
Final Thoughts
Vegan Spaghetti Aglio e Olio is proof that simple food can be deeply satisfying. It’s perfect for busy weeknights, budget meals, or elegant last-minute dinners. With a few pantry ingredients, you can whip up a comforting Italian classic that’s garlicky, spicy, and utterly delicious.
Whether you’re cooking for one or hosting a dinner party, this dish will impress with its bold flavors and effortless charm.
Spaghetti Aglio e Olio (Vegan)
Ingredients
Method
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté the Garlic:
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add the sliced garlic and sauté for 2–3 minutes until lightly golden (not brown). Add red pepper flakes and stir for 30 seconds.
- Toss Pasta with Sauce:
- Add the drained spaghetti to the pan along with reserved pasta water. Toss to coat evenly. Add salt, black pepper, and lemon juice (if using). Cook for 1–2 minutes to allow the flavors to meld.
- Garnish and Serve:
- Remove from heat, stir in fresh parsley, and top with vegan parmesan if desired. Serve immediately.
