Our one-pot rendition of the classic Spaghetti Aglio e Olio recipe turned out so good that we immediately started working on this blog post.
If you’re unfamiliar with Spaghetti Aglio e Olio, it’s an Italian dish primarily consisting of spaghetti, garlic, olive oil, and parsley.
Unlike the original dish, we’ll be cooking (raw) spaghetti together with sauteed garlic-chili flakes mixture.
Let’s go!
One Pot Spaghetti Aglio e Olio
Quick and Easy Vegan One-Pot Spaghetti Aglio e Olio Recipe by Veganbell.
Pin Recipe Servings -1
Calories -778kcal
Recipe Video
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped garlic
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 2 cups water
- Spaghetti pasta for 1 serving (adjust for multiple servings)
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- Handful of cilantro / parsley (freshly chopped)
Instructions
- Set a large, thick-bottomed pan over low-medium heat.
- Add extra virgin olive oil + garlic + chili flakes.
- Saute for 5-6 minutes, or until the garlic is golden.
- Add salt + water + spaghetti. Give it a quick mix.
- Cover the pan, turn up the heat to medium, and bring it to a boil.
- Once it comes to a boil, remove the cover and stir continuously for 4-5 minutes, or until the pasta is cooked, and around half of the liquid is absorbed / evaporated.
- Next, add lemon juice + pepper + freshly chopped cilantro.
- Continue stirring for 2-3 minutes, or until much of the liquid is evaporated and emulsified. You're looking for a thick, saucy mixture at this point.
- Turn off the heat and serve hot.
Nutrition
Calories: 778 kcal | Carbohydrates: 83 g | Protein: 14 g | Fat: 44 g | Saturated Fat: 6 g | Sodium: 2392 mg | Potassium: 326 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 593 IU | Vitamin C: 11 mg | Calcium: 64 mg | Iron: 2 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!
5 Responses
Perrrrfect pasta for lazyheads like me!
Fast and easy! Spicy hot. Really great when short on time. All the ingredients keep well, and most will be things you have on hand anyway, so it makes a great emergency dish for when the cupboard is bare.
I’ve put it in my weekly rotation.
tried it for 1 serving, turned out great… made it again with two servings… ruined my dinner and my night bc it turned out saltier than the sea. also, when making it for 1 serving, the amount of lemon juice becomes overbearing. so if im going to be making this again, i would definitely half the portions of salt and lemon juice. again, i cannot stress how much the saltiness of the pasta ruined my night
Hi There
I have a question about the amount of garlic. The recipe calls for 2 tablespoons of chopped garlic. If I use minced garlic in a jar do I add the same amount or less? I’m seventy eight and my hands are not very steady. Looking forward to making this recipe.
Hi Joe, if you’re using minced garlic, 1 tablespoon should suffice. Thanks for commenting!