This is my other 13 minute pasta recipe. Definitely a lot easier when you have a double burner, because you can start cooking the pasta on on one side, and have the garlic and mushrooms cooking on the other.
This is also a #vegan recipe, and is quite healthy. An Aglio Olio is ALL about the olive oil, so the quality of the olive oil you’re using (you decide, whether it’d be extra virgin (which is what I use), or regular). If you have good olive oil at home— fresh, not the stale stuff that’s been kept too long, this is a great way to put it to good use.
If you enjoy easy pasta recipes, do also check out the other pasta recipe I posted a few weeks ago (
This dish quite beautifully exemplifies Italian cooking— a handful of ingredients that come together to make a dish that is both delicious and nutritious.
Also, Parmesan cheese is quite expensive on this side of the world, so you can totally skip it if you don’t have it.
*Ingredients*
Dried red chillies, or chilli flakes
Good quality olive oil
Garlic
120g Mushrooms
Parsley
100g Spaghetti (for one serving)
Parmesan Cheese (optional)
00:00 Intro
00:15 Preparing the chillies and garlic
01:00 Mushrooms
01:40 Preparing the pasta
02:05 Cooking the garlic and mushrooms
03:44 Final assembly
04:30 Presentation
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Music: “Jazz_Mango” by Joey Pecoraro