Vegan Spaghetti Aglio e Olio

Researchers have shown that a more plant-based diet like veganism, may help prevent, treat, or reverse some of our leading causes of death, including heart disease, type 2 diabetes, and high blood pressure.

    This combination does not exist.

    Sun Dried Tomatoes 30.0 grams

    Sun Dried Tomatoes

    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    Garlic 15.0 grams


    Chili flakes 2.0 grams

    Chili flakes

    Spaghetti 100.0 grams


    Kalamata Olives 30.0 grams

    Kalamata Olives

    • Time : 20.0 mins
    • |
    • Calories: 624.0 kcal
    • |
    • Protein : 20.0 g
    • |
    • Fat : 17.0 g
    • |
    • Carb. : 105.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot |
    Pantry: Salt | Pepper | Olive oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Flat Leaf Parsley: chop roughly
    - Garlic: peel and chop roughly
    - Kalamata Olives: chop in half
    - Sundried Tomatoes: slice.
    : Boil the Spaghetti
    Begin by bringing some water to a boil. You will need roughly 1 litre per 100g of spaghetti. Once the water reaches a boil, add salt. Then add the spaghetti. Boil roughly for approximately 8 minutes or till its el dente. Drain excess water.
    : Cook, Plate and Serve
    Heat a pan and add some olive oil. Add garlic and gently cook it, careful not to burn it. If you think that the garlic is getting cooked too quickly just add some pasta water (very little) to keep it moist and stop it from burning. As soon as the pasta is ready, toss straight into the pan. Be careful of the hot oil.
    Toss in in olives, sun dried tomatoes, chili flakes, parsley (save some for garnish) and mix well. Check the seasoning.

    Plate and Serve:
    Plate Aglio e Olio, garnish with parsley and serve.