Flavorful Spaghetti Aglio e Olio with Roasted Chickpeas (Vegan)
Craving a pasta dish that's both simple and satisfying? This Spaghetti Aglio e Olio is a classic Italian recipe that brings together garlic, olive oil, and a hint of spice, topped
2Prep min
3Cook min
40Total min
Serves 1Serves
Craving a pasta dish that's both simple and satisfying? This Spaghetti Aglio e Olio is a classic Italian recipe that brings together garlic, olive oil, and a hint of spice, topped off with roasted chickpeas for added crunch. It's a perfect vegan option that packs a punch in flavor while staying light and wholesome. Imagine twirling perfectly cooked spaghetti around your fork, each strand dancing in a fragrant blend of golden olive oil and sizzling garlic. With the addition of crispy roasted chickpeas, this dish transforms into a hearty meal that will keep you full and happy. Quick to prepare and bursting with flavor, this dish will make you feel like you're dining at a cozy Italian trattoria right in your own kitchen. A Vegan Twist on Classic Spaghetti Aglio e Olio Spaghetti Aglio e Olio i
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Spread the drained chickpeas on a baking sheet, drizzle with olive oil, and season with salt. Roast for 25-30 minutes until golden and crispy.
- While the chickpeas are roasting, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- In a large skillet, heat the remaining olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- Add the roasted chickpeas to the skillet, gently mixing them in. Season with salt to taste.
- Serve the spaghetti in bowls, garnished with chopped parsley and lemon wedges on the side for squeezing over the top.
