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Plate of Vegan Garlic and Oil Pasta garnished with fresh herbs

Vegan Garlic and Oil Pasta

A simple yet elegant pasta dish that combines garlic and olive oil with optional add-ins like greens and olives for a comforting meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegan
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Essentials
  • 16 ounces pasta of choice (bucatini, spaghetti, linguine, or whole-grain/legume pasta) Choose whole-grain or legume pasta for more protein and fiber.
  • 1.5 cups reserved pasta water (from boiling the pasta) Crucial for creating a silky sauce.
  • 0.33 cups extra virgin olive oil Use a good-quality olive oil for flavor and nutrients.
  • 6-8 cloves garlic, peeled and thinly sliced Adjust garlic amount to taste.
  • 0.25 teaspoons red pepper flakes Optional, for a gentle heat.
  • Salt and freshly ground black pepper, to taste
Optional add-ons
  • 1 cup fresh parsley leaves, finely chopped Adds fresh herbs and vitamin C.
  • 1 bunch lacinato kale, chopped Boosts fiber and iron.
  • 1.25 cups Castelvetrano olives, sliced For briny richness.
  • 2-3 tablespoons vegan butter or additional extra virgin olive oil For creamier mouthfeel.
  • 1 teaspoon lemon zest Optional, for brightness.
  • 2-3 tablespoons fresh squeezed lemon juice Optional, for balancing richness.
  • 1 cup basil leaves, chiffonade or chopped Adds aromatic freshness.
  • 0.33 cups grated vegan parmesan cheese Optional, for a savory topping.

Method
 

Preparation
  1. Bring a large pot of generously salted water to a rolling boil. Use about 1–1.5 tablespoons salt per gallon if you like it well-seasoned.
  2. Add your pasta and cook until al dente according to package instructions.
  3. Before draining, scoop out 1 + ½ cups of the pasta water and set it aside.
  4. While the pasta cooks, prepare your ingredients: slice the garlic, chop the parsley and kale, and zest and juice the lemon if using.
Cooking
  1. Heat a large, heavy skillet over medium heat and pour in ⅓ cup extra virgin olive oil. Allow it to warm.
  2. Add the sliced garlic and red pepper flakes to the oil, sauté gently for 3–4 minutes until golden.
  3. If using kale, add it now and toss for 1–2 minutes until it begins to wilt.
  4. Add the drained pasta to the skillet with the garlic oil, then add 2–3 tablespoons vegan butter and ½ cup of reserved pasta water.
  5. Toss vigorously until a glossy sauce coats the pasta.
  6. Stir in olives, lemon juice, salt, pepper, parsley, and basil, continuing to toss for 30–60 seconds.
  7. Finish with vegan parmesan if desired and serve warm.

Notes

This dish is great as a main or paired with salad. Refrigerate leftovers for 2-3 days and reheat gently.