Eosinophilic Esophagitis Friendly Vegan Pasta Aglio e Olio
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Learn more →Ingredients
4 servings
- 1 lb dry spaghetti
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tbsp kosher salt, for pasta water
- ½ cup extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ tsp kosher salt, for the sauce
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 tbsp nutritional yeast
- 1 tsp lemon zest
- black pepper, to taste
For serving
- extra-virgin olive oil, for drizzling (optional)
- red pepper flakes, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the spaghetti and cook, stirring occasionally, until al dente — tender with a slight resistance at the center, about 8–10 minutes. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the spaghetti in a colander.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat until it shimmers. Add the sliced garlic in a single layer and cook, stirring frequently, until the slices are pale golden at the edges and fragrant, about 4–5 minutes — watch closely, as the garlic can turn bitter quickly if it browns too deeply.
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