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Vegan Spaghetti Aglio e Olio

This vegan spaghetti aglio e olio is a simple yet flavorful dish that combines al dente pasta with a fragrant garlic and chili oil sauce. The key ingredients—garlic, olive oil, and chili flakes—are gently toasted to release rich aromas, creating a final dish with a glossy appearance and a comforting, spicy kick. It’s quick to prepare and perfect for a cozy, satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g spaghetti preferably gluten-free if desired
  • 4 cloves garlic thinly sliced
  • 3 tablespoons olive oil good quality
  • 1/2 teaspoon chili flakes adjust to taste
  • Salt to taste salt
  • Fresh parsley for garnish chopped parsley optional

Equipment

  • Large pot
  • Skillet or frying pan
  • Tongs or fork

Method
 

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown and fragrant—about 2 minutes. Be careful not to burn the garlic.
  3. Add chili flakes to the garlic oil, stirring for about 30 seconds to release their smoky aroma.
  4. Transfer the cooked pasta directly into the skillet, using tongs or a fork, and toss to coat evenly with the garlic chili oil. Cook together for another minute until the flavors meld.
  5. Season with salt to taste, then remove from heat. Squeeze fresh lemon juice if desired for brightness.
  6. Serve hot, garnished with chopped parsley for a fresh herbal note and a pop of color.

Notes

Feel free to add a squeeze of lemon or sprinkle some toasted breadcrumbs for extra texture. This dish pairs beautifully with a simple green salad.