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.
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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