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Finished dish on a white plate with toasted bread

Spaghetti with Olive Oil and Garlic

A simple and delicious meal, this vegan Spaghetti with Olive Oil and Garlic makes the perfect weeknight or special occasion dinner.
4.75 from 4 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 345kcal
Author: Sarah McMinn


  • ½ pound spaghetti noodles
  • ¼ teaspoon salt
  • ¼ cup Bari Extra Virgin Olive Oil
  • 8 cloves garlic minced
  • ½ teaspoon red pepper flakes optional
  • 2-3 tablespoons Italian parsley chopped
  • 1-2 tablespoons vegan parmesan
  • salt to taste


  • In a large pot, bring 2 quarts of water to a boil. Once boiling, add noodles and ¼ teaspoon salt. Boil pasta for 7-9 minutes, until al dente.
  • While the pasta is cooking, heat olive oil over medium heat. Add garlic.
  • Lightly sauté, stirring occasionally, until garlic is fragrant and light brown, about 7 minutes. Remove from heat and stir in red pepper flakes if using.
  • Drain pasta water, reserving 2 tablespoons. Do not rinse pasta with water; the starch of the noodles helps bind the sauce to the pasta.
  • Toss noodles in olive oil/garlic mixture and top with fresh parsley, vegan parmesan, and salt to taste. If pasta seems dry, add reserved water.
  • Serve immediately.



Serving and Storing - Serve this pasta immediately with fresh parsley and vegan parmesan. It is best enjoyed with crusty bread, Minestrone Soup, or a vegan caesar salad. Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
Variations - For a gluten free option, just swap out the spaghetti for gluten free spaghetti (<<affiliate links).


Calories: 345kcal | Carbohydrates: 44g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 174mg | Potassium: 161mg | Fiber: 2g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 4.5mg | Calcium: 39mg | Iron: 1mg