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Spaghetti Aglio e Olio (Vegan)

This Vegan Spaghetti Aglio e Olio is a simple yet elegant Italian classic. Made with garlic, olive oil, chili flakes, and fresh parsley, this dish is naturally vegan and perfect for a quick weeknight dinner in under 20 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Main
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 12 oz 340g spaghetti (use gluten-free if desired)
  • 6 cloves garlic thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes adjust to taste
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley
  • Juice of 1/2 lemon optional
  • Vegan parmesan optional, for topping

Method
 

  1. Cook the Spaghetti:
  2. 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.
  3. Sauté the Garlic:
  4. 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.
  5. Toss Pasta with Sauce:
  6. 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.
  7. Garnish and Serve:
  8. Remove from heat, stir in fresh parsley, and top with vegan parmesan if desired. Serve immediately.

Notes

Don’t overcook the garlic—light golden gives the best flavor without bitterness.
For more protein, add sautéed mushrooms, spinach, or vegan sausage.
This dish is naturally dairy-free, egg-free, and nut-free.