Authentic Creamy Aglio de Olio Spaghetti
This Aglio e Olio with lentil spaghetti offers a tasty and healthy take on the traditional Italian dish, perfect for a quick weeknight dinner. The garlic and chili flakes are just as delicious as ever, while the lentil pasta provides an added nutritional boost. Whether you're cooking for yourself or your family, this recipe is sure to satisfy!
Ingredients
- 6-8 garlic cloves thinly sliced
- 3-4 tbsp avocado oil or extra virgin olive oil
- 1 tsp red chili flakes adjust to taste
- 1/4 tsp sea salt for sauce & more for salting the pasta water
- 1/4 cup freshly chopped parsley
- 3/4 cup pasta water reserved from cooking the pasta
- Juice of 1 lemon optional
- 8 oz spaghetti I used lentil spaghetti or a mixture of lentil & brown rice
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the lentil spaghetti and cook according to the package instructions, ensuring the pasta is just al dente (a few minutes less than the suggested cook time). Once cooked, reserve 1/2 cup of pasta water before draining.
Prepare the Garlic & Chili Oil:
- In a large skillet, heat the avocado oil or olive oil over medium heat. Add the thinly sliced garlic and sauté until fragrant, about 2 minutes. Be careful not to let it brown. Add the chili flakes and cook for another 30 seconds, stirring constantly.
Combine Pasta & Sauce:
- Add 2-3 ladles of the reserved pasta water to the skillet with the garlic and chili oil mixture. Stir well to create a silky sauce. Add the cooked lentil spaghetti to the skillet, tossing gently to coat the pasta in the garlic-chili oil mixture.
Finish the Dish:
- Once the pasta is well coated, remove the skillet from the heat. Stir in the freshly chopped parsley and season with salt to taste. For an extra zesty kick, squeeze in the juice of 1/2 lemon (optional).
- Serve the pasta hot, garnished with more parsley and/lemon or grate Brazil nuts on top for my "vegan parmesan" hack. Enjoy!!