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Vegan Spaghetti Aglio e Olio🍝
Pasta night done right, al dente spaghetti adorned with juicy cherry tomatoes and tangy olives.
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Recipe:
Ingredients:
- 400g spaghetti, vegan
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and halved
- 2 cups fresh spinach
- Salt to taste
- Vegan parmesan, for garnish
- Fresh basil leaves, for garnish
Method:
1. Cook the spaghetti according to package instructions in salted boiling water until al dente. Drain, reserving a cup of pasta water.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden.
3. Add the cherry tomatoes and cook until they start to soften.
4. Toss in the olives and spinach, cooking until the spinach wilts.
5. Add the cooked spaghetti to the pan, mixing well. If the pasta seems dry, add a bit of the reserved pasta water to achieve the desired sauciness.
6. Season with salt, and mix again to combine all the flavors.
7. Serve hot, garnished with vegan parmesan and fresh basil.
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