Aglio e Olio Pasta
Servings: 3
Equipment
- large pot
- mixing bowl
Ingredients
- 4 cups cooked pasta any variety
Roasted Garlic
- 1 head garlic top chopped off
- 1 teaspoon extra virgin olive oil
Olio Sauce
- 2-3 tablespoon extra virgin olive oil
- salt and pepper to taste
- roasted garlic
Optional add-ins:
- ¼ cup vegan Parmesan cheese optional
- finely chopped kale or parsley or basil
Instructions
Roasting Garlic
- Slice the tip top off of your head of garlic. Place it in the center of a medium-sized piece of foil
- Drizzle the teaspoon of EVOO right over top the sliced cloves. Wrap the foil up tightly to seal.
- Bake at 400 degrees for about twenty minutes - or until soft. Cook pasta during this time.
Pasta
- Cook your pasta and drain. Set aside when ready.
Sauce
- When your garlic is roasted, into a small bowl, squeeze the head of garlic so that all the insides, all mushy and creamy, come out. Add the EVOO to that. Add a pinch of salt and pepper to taste.
- Mash the garlic and olive oil together until a creamy, oily paste forms.
All together
- Pour the cooked (still hot) pasta into a large mixing bowl. Scoop in the Aglio e Olio sauce. Toss well using a wooden spoon. Add in the optional vegan Parmesan. You can also add more salt and pepper to taste. Or red pepper flakes for heat. Any other add-ins like veggies can be folded in now as well.
- Serve warm!
Nutrition Estimate
Calories: 344kcal | Carbohydrates: 51g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 106mg | Fiber: 3g | Sugar: 1g | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg