Vegan Spaghetti Aglio, Olio e Peperoncino
Spaghetti Aglio e Olio is one of Italy’s simplest yet most iconic pasta dishes — born from just garlic, good olive oil, and chilli. This fully vegan version keeps the authentic bold, aromatic flavour without any dairy, eggs, or animal products. It is quick to make, incredibly tasty, and proves that great Italian cooking relies on quality ingredients and perfect balance above all else.
Shared by clever
Time
15 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 350g egg‑free spaghetti
- 4–5 large garlic cloves, thinly sliced (not minced)
- ½–1 tsp dried chilli flakes (or 1–2 fresh chillies, sliced) — adjust heat to taste
- 6–7 tbsp extra virgin olive oil (use your best quality)
- 1 tbsp fine salt for pasta water
- 3–4 tbsp reserved starchy pasta cooking water
- Handful of fresh flat‑leaf parsley, chopped
- #Optional;
- 1 tbsp nutritional yeast (for subtle savoury depth)
- Extra olive oil for drizzling at the end
👩🍳 Instructions
- 1
Cook pasta: Bring plenty of salted water to a boil, add spaghetti, and cook until al dente. Scoop out 3–4 tablespoons of cooking water before draining — do not rinse the pasta.
- 2
Infuse oil: While pasta cooks, heat olive oil in a large pan over low‑medium heat. Add sliced garlic and chilli flakes; cook gently for 2–3 minutes until garlic turns pale golden and fragrant — do not let it brown or burn, or it will turn bitter.
- 3
Combine: Turn heat to low. Add the drained spaghetti directly into the pan. Toss well to coat every strand in the oil. Add the reserved pasta water a little at a time, stirring and tossing vigorously for 1–2 minutes to create a light, silky emulsion that clings to the pasta.
- 4
Finish: Stir in chopped parsley, nutritional yeast (if using), and plenty of fresh black pepper. Taste and add a tiny pinch of salt only if needed.
- 5
Serve: Plate immediately, drizzle with one last splash of good olive oil, and enjoy hot.