Aglio E Olio has always been a favorite of mine. Garlicky olive oil sauce drizzled over my favorite pasta.
In the days before I was vegan, I’d top it with fresh parmesan cheese.
I recently tried a vegan version and it worked out wonderfully-it’s very cheesy and really satisfying!
I used rice pasta so this recipe is gluten free as well, but feel free to use whatever pasta you like.
For two servings:
Boil water for your pasta for two (I used Tinkyada Pasta Joy spaghetti: http://www.tinkyada.com/ – it’s awesome!) and get it ready while you’re preparing the rest.
I love garlic so I chopped finely 6 cloves (use whatever amount you prefer).
Cook the garlic in 1/4 cup of olive oil.
Once the garlic is softened (not too browned) add in 3 – 4 tbsp. of vegan parmesan cheese (an easy nutritional yeast and cashew mixture):
Then chop up ½ cup of vegan cheese. I used Vegan Gourmet Monterey Jack though any kind will do:
Mix it all together until most of the vegan cheese has melted.
Add salt and pepper to taste.
Once your pasta is ready add it into the mixture with a little of the water you cooked it in.
Keep the pasta mixture warm while you cook 1 cup of broccoli in the same boiling water.
Add the broccoli to the mixture.
Plate it and add parmesan cheese to the top.
Voilà-cheesy vegan aglio e olio pasta with broccoli!!!
I hope you enjoy it.
A good recipe for the coming months of a cold—very cold – winter in Canada.