Aglio e Olio Pasta
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 3
Author: Kathy Patalsky
- 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
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.
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.
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