What to serve with this dish?

This vegan aglio olio is intended as a main course and thus would pair well with a light side salad or some steamed or roasted vegetables like broccoli or asparagus. However, if you’d like to serve it as a side, it would pair well with tofu schnitzel , seitan chicken , vegan drumsticks , vegan steak , or vegan sausage .

Store leftover vegetarian aglio olio in an airtight container in the refrigerator. Reheat in a pan over medium low heat, adding a bit more olive oil if needed.

Why do you add all those extra ingredients?

I am often asked this, and the number one reason is flavor! I like adding lots of flavor to my food. That’s just how I am and my husband is the same way. If you don’t like them, I’m always very explicit where you’re able to omit ingredients and it won’t hurt the recipe. It’s your food so it’s your decision. I’m just offering some options.

Vegan Aglio e Olio Pasta

Name: Vegan Aglio e Olio Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 16 ounces pasta of choice (we used bucatini) (use gluten-free pasta if needed); 1 + ½ cups reserved pasta water (see note 1); ⅓ cup good quality extra virgin olive oil; 6-8 cloves garlic, peeled and thinly sliced (use less if you like); ¼ teaspoon red pepper flakes, to taste; 1 cup fresh parsley leaves, finely chopped; 1 bunch lacinato (dino) kale, stems removed, chopped in bite size pieces, optional (see note 2); 1 + ¼ cups castelvetrano olives, sliced, optional (see note 3); 2 - 3 tablespoons vegan butter or extra virgin olive oil; 1 teaspoon lemon zest, optional; 2-3 tablespoons fresh squeezed lemon juice, optional (see note 4); 1 cup basil leaves, chiffonade or chopped; ⅓ cup grated vegan parmesan cheese, optional (see note 5)

Description

This super easy and flavorful Vegan Aglio e Olio Pasta dish is a quick and versatile meal. Dress it up with fancy olives.

Ingredients

Units Scale

16 ounces pasta of choice (we used bucatini) (use gluten-free pasta if needed)
1 + 1/2 cups reserved pasta water (see note 1)
1/3 cup good quality extra virgin olive oil
6-8 cloves garlic, peeled and thinly sliced (use less if you like)
1/4 teaspoon red pepper flakes, to taste
1 cup fresh parsley leaves, finely chopped
1 bunch lacinato (dino) kale, stems removed, chopped in bite size pieces, optional (see note 2)
1 + 1/4 cups castelvetrano olives, sliced, optional (see note 3)
2 - 3 tablespoons vegan butter or extra virgin olive oil
1 teaspoon lemon zest, optional
2-3 tablespoons fresh squeezed lemon juice, optional (see note 4)
1 cup basil leaves, chiffonade or chopped
1/3 cup grated vegan parmesan cheese, optional (see note 5)

Cook Mode Prevent your screen from going dark

Instructions

Note on ingredients: Because this sauce comes together so quickly and you don’t want your pasta to overcook nor your garlic to burn, I recommend preparing, slicing, etc. all of your ingredients beforehand. Slice up that garlic and those olives, wash/stem/chop the kale into bite size pieces, finely chop the parsley, measure out the red pepper flakes and the olive oil. Be ready because it will go fast!
Note on amount: Is a pound of pasta is way too much for who you’re cooking for? Halve all the ingredients for less pasta. It’s your food!
Cook pasta: Cook a pound of pasta according to package directions. Make sure to adequately salt your pasta water because that’s where the pasta itself will get a good dose of its flavor. Bring your water to a boil, then add about 2 tablespoons of kosher salt, stir to let it dissolve, and then bring it back to a boil which never takes more than 30 seconds for me. Then add your pasta and cook until al dente (slightly still chewy).
Reserve pasta water: Make sure to reserve about 1 + ½ cups of pasta water right before the pasta is drained. This will help us create a luscious sauce.
Cook garlic: Once the pasta is added to the boiling water, add olive oil to a large nonstick pot and heat it over medium heat. Add the thinly sliced garlic and cook for 3-4 minutes until it just begins to turn a light golden brown color. Do not let it burn--turn down the heat if it is cooking too quickly.
Add the red pepper flakes, parsley, and kale. Stir well so everything is coated in oil. Allow to cook for 2-3 minutes, tossing frequently.
Now add the sliced olives and stir.
Assemble: When your pasta is al dente, use tongs to add it to the garlic and oil mixture. Toss well, add the vegan butter or another splash of olive oil, and slowly stir in the starchy pasta water, continuing to toss and stir the pasta. You may not need all of it.
Garnish and serve: Once you are satisfied with the stirring and the sauce, add the lemon juice + zest, a pinch of salt if needed, vegan parmesan if using, and the chopped basil. Toss once again and serve immediately. Enjoy!
Store: Refrigerate leftover vegan aglio e olio for up to 3 days, but like most pasta this tastes the best on the first night.

Notes

Note 1: The starchy pasta water helps us to create a silky and almost creamy pasta sauce. To reserve pasta water, either carefully use a glass measuring cup to remove about 1 ½ cups of water from the pot when the pasta is almost to al dente, or place the measuring cup in the sink below your colander (for this reason I like to use an over the sink strainer) and make sure you “aim” for it when you drain the water from your pasta.
Note 2: I just LOVE kale or other dark leafy greens in my pasta. I swear, it’s not tough, hard to chew, or bitter at all. But if you prefer spinach, use that and stir it in at the end. Or leave it out and the recipe will still be delicious.
Note 3: Olives, in my opinion, are a completely awesome addition to vegan aglio e olio. However untraditional they may be, they are also quite delicious. Castelvetrano olives in particular are mild and nutty, making them the perfect addition to this pasta dish. Use your favorite olives or omit them entirely.
Note 4: Lemon juice and lemon zest are untraditional additions but ultra delicious… and optional.
Note 5: I did not feel like this absolutely needed any vegan parmesan, though it was also a welcome addition. Cheese is not a traditional part of the recipe but many folks do seem to add it to their plates. You decide for yourself.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta, dinner
Method: Stove Top
Cuisine: Italian

Keywords: Vegan pasta, Vegan Aglio e Olio Pasta, vegan dinner