Gluten Free Garlic Spaghetti (Spaghetti Aglio e Olio).
Easy and flavorful, garlic spaghetti is a perfect weeknight meal. You'll love this garlicky pasta recipe.
Ingredients
- 12 ounces gluten free spaghetti
- 2 heads garlic
- ½ cup olive oil
- 2 Tablespoons vegan buttery spread or butter
- ⅓ teaspoon salt more or less to taste
- ½ teaspoon red pepper flakes optional - more if you want it spicier!
Instructions
- Boil your pasta according to package directions.
- While the pasta is cooking, peel the garlic, and slice each clove into very thin slices.
- Place the garlic in a large skillet with the olive oil and cook over medium low heat until it is a lovely shade of golden brown. You don’t want to overcook it, if it gets too dark you have to start over because it will taste burnt.
- When the garlic is done to your liking, throw in about a ¼ cup of the boiling pasta water to stop the garlic from cooking more. Add the salt, buttery spread, and red pepper flakes. Stir.
- When your pasta is done, drain it and add it to the skillet. Use tongs to toss the spaghetti so that it gets coated with the garlic mixture.
- Serve with gluten free bread or a green salad.
Notes
Gluten free pasta has the best texture when it's fresh, but you can store leftovers in the refrigerator for up to three days. I don't really recommend storing it, as the texture and flavor will really decline.
You can make this with regular pasta if you wish.
Nutrition
Calories: 396kcalCarbohydrates: 44gProtein: 5gFat: 22gSaturated Fat: 3gSodium: 195mgPotassium: 37mgFiber: 1gVitamin A: 230IUVitamin C: 2.9mgCalcium: 17mgIron: 1mg
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