Spaghetti Aglio e Olio is a traditional Italian dish of garlic, olive oil, parsley, red pepper flakes and parmesan. Our twist on this classic Italian dish adds kale for some additional flavor and nutrients, as well as a substitute of vegan parmesan cheese. We adapted this from Bon Appetit and just love how easy and delicious it is. It's perfect for a busy weekday and will satisfy your pasta cravings!
The Spaghetti Aglio e Olio with Kale recipe card can be found below.
6 garlic cloves, minced
1/3 cup olive oil
1/2 cup of fresh parsley
5 bunches of fresh kale (any type, we prefer dinosaur kale)
1/2 teaspoon crushed red pepper flakes
1/2 cup freshly grated vegan parmesan cheese
1 pound of spaghetti (you really can use any kind here)
Mince the garlic
Remove parsley leaves from stem. Either lightly chop or tear with your fingers.
Cook the Kale: Add kale to boiling water. Cook for about 3 minutes, until kale brightens, and remove kale with tongs into strainer. Rinse with cold water and lightly squeeze (to remove excess water).
Using that same water, boil the water again. Add the spaghetti. Cook about 8-12 minutes, depending on the type and how you like your pasta. Drain and place to the side.
In a wide pot, heat the olive oil on medium heat.
Add the garlic, salt, pepper and red pepper flakes. Saute for a few minutes, until the garlic is slightly brown and fragrant.
Add in the kale and cook for 5-7 minutes until softened.
Add one cup of pasta water and bring to a boil.
Add the spaghetti, 1/2 of the fresh parsley, salt and pepper to taste and some parmesan. Stir until heated and mixed throughout.
Serve pasta topped with red pepper flakes, salt, pepper, fresh parsley and parmesan cheese.