I love making pasta without the typical red sauce. It almost feels like you’re going against the grain. There is a lovely simplicity to noodles like this which makes them quick to prepare. Before going vegan I used to have garlic noodles with parmesan on top. This recipe is similar; I made it in trying to recreate that recipe, only I love spice so I added cayenne. Without the parmesan or nutritional yeast the noodles are bland, so I recommend adding a lot on top give it a nice cheesy flavour.
While this recipe is not original, and I almost feel embarrassed to call it my own, this is a good vegan lunch that takes under 15 minutes to prepare.
Around half a 454g box of spaghetti
2 cloves of garlic
1 tbsp and 1 tbsp of olive oil separated
1/4 tsp cayenne pepper
2-3 tbsp nutritional yeast
Vegan parmesan (optional)
Cook the pasta according to the box instructions.
In the meantime, while it’s cooking, mince the garlic. Add it to a frying pan with the oil. Then, after the pasta has been boiling for a couple of minutes begin to cook the garlic over medium heat. Stir it every so often.
Once the pasta is ready add it to the pan with garlic and whirl it all together. Add the cayenne and stir again. Let this cook for a couple of minutes then remove it from the heat. Once the pasta is in serving dishes add the nutritional yeast.