Easiest Way to Make Favorite Scarlet’s Aglio e Olio Spaghetti (Vegan) - From the movie Chef

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, scarlet’s aglio e olio spaghetti (vegan) - from the movie chef. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook scarlet’s aglio e olio spaghetti (vegan) - from the movie chef using 13 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Scarlet’s Aglio e Olio Spaghetti (Vegan) - From the movie Chef:

1. Make ready water
2. Get 450 g or 1 packet spaghetti pasta
3. Make ready 2 tbsp vegan butter (try brand Becal)
4. Take 1/2 cup olive oil
5. Prepare 12 cloves garlic sliced
6. Take 1 tbsp black pepper
7. Take 1 tbsp red chilli flakes
8. Make ready 1 cup fresh Italian parsley, finely minced
9. Prepare Salt to taste
10. Take garnish
11. Prepare Red chilli flakes to taste
12. Take Black pepper to taste
13. Prepare vegan cheese, try brand violife

Instructions to make Scarlet’s Aglio e Olio Spaghetti (Vegan) - From the movie Chef:

1. In a large pot, bring lightly salted water to boil
2. Add 1 tbsp olive oil to the boiling water
3. Add the pasta
4. Cook until the pasta is soft and doesn't taste chewy, approximately 10 minutes
5. Strain the pasta and keep it aside (do not shock with cold water)
6. In a large wok / kadhai heat up vegan butter
7. When butter melts add olive oil
8. When the mixture is hot, add sliced garlic pieces
9. Fry them until they are fragrant, the garlic should be very lightly golden
10. Add the 1 tbsp black pepper and red chilli flakes
11. Cook for 30 seconds and add the pasta
12. Toss well until all pasta is oiled up and reduce the flame to minimum
13. Add the finely chopped parsley 1. Add salt to taste
14. Cook for 3-4 minutes on low flame, keeping the vessel open 1. The dish is ready, serve it on a plate
15. Garnish with some black pepper, red chilli flakes and vegan cheese

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