Description
A quick and comforting vegan spaghetti dish with crispy breadcrumbs, garlic, and a hint of spice from red pepper flakes.
Ingredients
Units
Scale
- 1 fistful of long, thin pasta like linguine or spaghetti
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, crushed and minced
- 1/4 cup or more breadcrumbs
- Few pinches of red pepper flakes
Instructions
- Bring a large pot of water to a boil and add salt. Add the pasta and cook according to the package instructions until tender but not mushy. Reserve a few tablespoons of the cooking water, then drain the pasta.
- In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the crushed and minced garlic and sauté for about 1 minute until fragrant.
- Add the breadcrumbs to the skillet and toast them, stirring frequently, until they are golden brown and crispy, about 3-4 minutes.
- Stir in the red pepper flakes and season with salt and pepper to taste.
- Add the cooked pasta to the skillet, along with a few tablespoons of the reserved pasta cooking water. Toss everything together until the pasta is well coated with the breadcrumb mixture.
- Serve immediately, garnished with additional red pepper flakes if desired.
Notes
For a gluten-free version, use gluten-free pasta and breadcrumbs. This dish is best served immediately to enjoy the crispiness of the breadcrumbs. You can add more red pepper flakes for extra heat or omit them for a milder flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 300
- Fat: 15
- Carbohydrates: 60
- Fiber: 3
- Protein: 10
- Cholesterol: 0