WARRANTY

  DELIVERY

  REVIEWS

  ENERGY

  RECIPES

  WARRANTY

  REVIEWS

  ENERGY

Klarna Strip

Desktop

Free Bin Liner Offer with every bin bought. Make sure you add the bin liner to the basket and we will do the rest!

Save 25% on all Recipe Books today! Use promocode RECIPEBOOK

 
 

 FREE UK Delivery Available

|

  5* Reviews  View All

 Register your warranty

 My Account  

MY BASKET

Mobile

  5* REVIEWS VIEW ALL

 

Tablet

Menu

Login

 

Spaghetti Aglio e Olio with Roasted Vegetables

Spaghetti Aglio e Olio with Roasted Vegetables
 

SHARE ON SOCIAL MEDIA

 
15 MINS 


 25 MINS


Serves 6-8 people

INGREDIENTS
300g spaghetti
3 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon red pepper flakes (adjust to taste)
1 medium courgette, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 small aubergine, diced
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Grated vegan Parmesan or nutritional yeast, for serving

 

METHOD

1. Preheat the oven to 200°C (180°C for fan ovens).

 

2. In a large baking dish, toss the sliced courgette, red and yellow peppers, and diced aubergine with 2 tablespoons of olive oil. Season with salt and black pepper. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelised

 

3. While the vegetables are roasting, bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

 

4. In a large frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic becomes golden and fragrant. Be careful not to burn the garlic.

 

5. Add the cooked spaghetti to the frying pan with garlic and red pepper flakes. Toss the spaghetti with the infused oil.

 

6. Gently fold in the roasted vegetables until they are evenly distributed throughout the spaghetti.

 

7. Adjust the seasoning with salt and black pepper as needed. Garnish the spaghetti aglio e olio with fresh chopped parsley.

 

8. Divide the spaghetti aglio e olio with roasted vegetables among plates. Optionally, sprinkle with grated vegan Parmesan or nutritional yeast before serving.



HANDY TIP

Reserve a small cup of pasta cooking water before draining. If the spaghetti aglio e olio seems a bit dry, add a splash of the pasta water to create a silky sauce that clings to the pasta. For added richness, drizzle a bit of extra olive oil over the finished dish. Experiment with additional roasted vegetables like cherry tomatoes or mushrooms for extra flavour and texture.

TAGS

 
 

Similar Recipes