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 tbsp extra virgin olive oil
- 1 garlic clove, crushed and minced
- 1/4 cup (60 ml) 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 tbsp of the cooking water, then drain the pasta.
- In a large skillet, heat 3 tbsp 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 tbsp 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