Nickel Allergy Friendly Vegan Pasta Aglio e Olio

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Vegan Pasta Aglio e Olio

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Ingredients

4 servings

1 lb dry spaghetti
Full Circle Market Spaghetti
Mrs Leepers Spaghetti, Corn
See all
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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