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    Home » Recipes » pasta

    by Kathy Patalsky · updated: Oct 19, 2023 · published: Mar 27, 2020 · About 5 minutes to read this article. Leave a Comment

    Aglio e Olio Pasta

    Jump to Recipe
    Aglio e Olio Pasta in bowl

    Aglio e Olio, which means garlic and olive oil has always been one of the fave pasta sauces in our house.

    And this two-ingredient sauce comes in super handy when you are running low on pantry items. Today I’m sharing my favorite vegan Aglio e Olio Pasta with a creamy light sauce, rich garlic flavor and lots of vegan Parmesan to bring everything to another level of yummmm…

    Aglio e Olio Pasta
    garlic roasted in a foil packet

    How to Roast Garlic

    My favorite technique for roasting garlic is to use a simple foil packet. I slice the tip top of the head of garlic off using a sharp knife, then drizzle about one teaspoon of EVOO right over top. Then seal up the foil packet.

    Place in a 400 degree oven and roast for about 15-20 minutes or until soft. Easy! Then for this sauce, you just mash the insides with EVOO…

    roasted garlic and olive oil in a bowl

    Mashed and ready to go! (s + p to taste)..

    Aglio e Olio Pasta Sauce

    Add some optional vegan Parm for another layer of Aglio e Olio Pasta flavor…

    Olio Orecchiette Pasta

    Garlic and Olive Oil

    If you can snag some whole fresh garlic at the store, you are just about ready to make this sauce. I use roasted garlic in my Aglio e Olio sauce so that it has a swoon-worthy garlic flavor, not too sharp or spicy, more slow and warming. The roasted garlic is also very creamy just by nature. Perfect for creating a creamy sauce texture.

    Parmesan

    Along with the two main ingredients of olive oil and roasted garlic, I like to add in vegan Parmesan. But it’s actually totally optional! the sauce kept super simple with two ingredients is delicious.

    No Parm on hand? DIY your own or simply add some finely chopped nuts or sprinkled in nutritional yeast.

    Adding vegan Parmesan to pasta
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    Extra Virgin Olive Oil

    Since the EVOO plays such a big role in Aglio e Olio Pasta, you want to try and use a higher quality oil. Something that has a bit of body to it. Maybe some spice. Or maybe some buttery, grassy notes.

    I always keep at least two olive oils on hand. A ‘cheaper’ brand that I use in a skillet for cooking, and one or more more expensive brands that I use for finishing dishes, salad dressings and other raw serving situations. This sauce is never heated, so it could be considered a raw serving situation.

    Aglio e Olio Pasta with kale on top

    Pasta

    When it comes to Aglio e Olio, you can absolutely use any type of pasta you have on hand. I personally love this sauce with an orecchiette style pasta. Spaghetti or penne – both very common – would totally work too.

    creamy garlic pasta

    Add-ins for this Pasta:

    You can spruce this pasta up however you’d like. Some of my fave ideas are here:

    • steamed peas
    • sauteed or roasted mushrooms / shiitake bacon
    • chopped kale or wilted greens of any kind
    • steamed or roasted chopped asparagus
    • roasted Brussels sprouts
    • tiny roasted potatoes
    • tempeh bacon
    • chopped nuts
    • So many goodies you could add!
    buttery golden Aglio e Olio Pasta

    Make-Ahead Tip:

    Did you know that you can make roasted garlic a day or two in advance? Sometimes I like to make 2-3 heads of roasted at a time and store them in a sealed container in the fridge. If you really want to plan ahead, you could freeze them.

    But if you use chilled roasted garlic, you will need to warm it a bit before adding to your pasta. A quick tutorial on freezing garlic is here on the Kitchn.

    More Pasta Meals!

    Get a few of my faves, also browse the pasta section of my blog.

    • Kale Pesto Pasta
    • Mac ‘n Cheese with broccoli
    • Chunky Veggie Marinara Sauce
    • Ridiculously Creamy Vegan Alfredo Pasta
    • Baked Vegan Mac ‘n Cheese
    • Lentil Bolognese Pasta
    Aglio e Olio Pasta with kale on top
    Aglio e Olio Pasta

    Aglio e Olio Pasta

    5 from 19 votes
    click the stars to rate
    Print Pin
    Prep: 10 minutes mins
    Cook: 25 minutes mins
    Total: 35 minutes mins
    Servings: 3

    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!

    Equipment

    • large pot
    • mixing bowl
    recipe author: Kathy Patalsky

    nutrition estimate | per serving

    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
    Main Course
    Italian
    dinner, easy, garlic, olive oil, pasta, vegan
    Did you make this?Snap a pic + tag me! @KathyPatalsky

    Looking for more easy meals: check my Pantry Meals roundup!

    Aglio e Olio Sauce pin
    Aglio e Olio Pasta pin

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    • Fusilli with Pesto and Crispy Vegan Bacon
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      Peanut Noodles with Tempeh and Kale
    • Vegan Southern Soul Bowl
      Vegan Southern Soul Bowl

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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