Vegan Aglio e Olio Pasta

Name: Vegan Aglio e Olio Pasta
Ingredients: 16 ounces pasta of choice (we used bucatini) (use gluten-free pasta if needed); 1 + ½ cups reserved pasta water (see note 1); ⅓ cup good quality extra virgin olive oil; 6-8 cloves garlic, peeled and thinly sliced (use less if you like); ¼ teaspoon red pepper flakes, to taste; 1 cup fresh parsley leaves, finely chopped; 1 bunch lacinato (dino) kale, stems removed, chopped in bite size pieces, optional (see note 2); 1 + ¼ cups castelvetrano olives, sliced, optional (see note 3); 2 - 3 tablespoons vegan butter or extra virgin olive oil; 1 teaspoon lemon zest, optional; 2-3 tablespoons fresh squeezed lemon juice, optional (see note 4); 1 cup basil leaves, chiffonade or chopped; ⅓ cup grated vegan parmesan cheese, optional (see note 5)

zardyplants.com

This super easy and flavorful Vegan Aglio e Olio Pasta dish is a quick and versatile meal. Dress it up with fancy olives.

View full recipe on zardyplants.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.

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Ingredients

16 ounces pasta of choice (we used bucatini) (use gluten-free pasta if needed)
1 + ½ cups reserved pasta water (see note 1)
⅓ cup good quality extra virgin olive oil
6-8 cloves garlic, peeled and thinly sliced (use less if you like)
¼ teaspoon red pepper flakes, to taste
1 cup fresh parsley leaves, finely chopped
1 bunch lacinato (dino) kale, stems removed, chopped in bite size pieces, optional (see note 2)
1 + ¼ cups castelvetrano olives, sliced, optional (see note 3)
2 - 3 tablespoons vegan butter or extra virgin olive oil
1 teaspoon lemon zest, optional
2-3 tablespoons fresh squeezed lemon juice, optional (see note 4)
1 cup basil leaves, chiffonade or chopped
⅓ cup grated vegan parmesan cheese, optional (see note 5)