A vegan pasta from garlic-head.com
Prep Time: 10 Min
1– 1 lb spaghetti – Salt – ¼ cup extra virgin olive oil – 12 cloves of garlic – 1 tsp red pepper flakes – ¼ cup parsley – Juice of ½ lemon
Cook Time: 10 Min
Cover a medium sized pot of water and bring to a boil on the stovetop, adding about 1 TBS salt to season the water.
Use the back of a large knife to smash down each clove. Slide the skin off and carefully mince each clove into pieces. Add a pinch of salt and mash once more. Divide the minced pile in thirds.
Heat ¼ cup olive oil in a cast iron skillet over low and add ⅔ of the garlic. Cook on low for about 10 minutes, stirring at consistent intervals to ensure it does not burn.
Add pasta to a boiling pot of water and cook. Reserve ½ cup of pasta cooking water. Pour pasta back into the pot.
Remove cast iron skillet from heat and stir in more olive oil, raw garlic, red pepper, parsley, & lemon. Stir to coat with pasta. Add reserved water as needed.
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