Looking for dinner inspiration? Our Vegan Scarlett's Pasta, adapted from the recipe in Chef, is just what you need. Inspired by Spaghetti Aglio e Olia, this vegan pasta dish is simple, delicious and addicting!
Course Main Course
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Two Market Girls
Ingredients
454gdried spaghetti
240mL(1 cup) extra virgin olive oil
85g(12 large cloves) garlic slivers
3g(1 tbsp) crushed red pepper flakes
42g(1 cup) fresh parsleyminced
23g(½ cup) nutritional yeast(or vegan parm)
sea saltto taste
ground black pepperto taste
2lemonsjuiced
Instructions
Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente 8-10 minutes. Reserve some pasta water, then drain pasta.
Heat olive oil in a large pan over medium-low heat.
Add garlic and stir frequently until the garlic is golden brown.
Add red pepper flakes, salt and pepper.
Add the drained spaghetti directly to the pan.
Toss until spaghetti is thoroughly coated with the garlic oil (add reserved pasta water if necessary).
Remove pan from heat. Add the parsley, nutritional yeast and toss well.
Check for flavor and adjust the salt if necessary.
Squeeze lemons to taste, garnish with more nutritional yeast, and enjoy!