Vegan Spaghetti Aglio e Olio with Spinach

Ingredients

• 12 oz spaghetti
• 6 cloves garlic
• 1 cup olive oil
• 4 cups spinach
• 1 teaspoon red pepper flakes
• 1 cup parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add 12 oz of spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.

3. 3

   While the spaghetti cooks, peel and thinly slice 6 cloves of garlic.

4. 4

   In a large skillet, heat 1 cup of olive oil over medium heat. Add the sliced garlic and sauté for about 2-3 minutes, or until golden brown and fragrant. Stir occasionally to prevent burning.

5. 5

   Add 1 teaspoon of red pepper flakes to the skillet and sauté for an additional 30 seconds.

6. 6

   Once the spaghetti is cooked, reserve 1 cup of pasta water, then drain the spaghetti.

7. 7

   Add the drained spaghetti directly to the skillet with the garlic and oil. Toss to combine.

8. 8

   Add 4 cups of fresh spinach to the skillet and toss until wilted, about 2-3 minutes.

9. 9

   If the pasta seems dry, gradually add reserved pasta water until desired consistency is reached.

10. 10

    Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of lemon juice. Toss well to combine.

11. 11

    Remove from heat and stir in 1 cup of chopped fresh parsley and 1 tablespoon of nutritional yeast for added flavor.

12. 12

    Serve immediately, garnished with additional parsley and a sprinkle of red pepper flakes if desired.