Spooky Spaghetti Aglio E Olio
Ingredients
- 8 oz black soybean spaghetti
- 1 tsp + 1/2 cup olive oil, divided
- 10 oz spiralized sweet potato
- 10 garlic cloves, sliced very thinly
- 1/2 teaspoon red pepper flakes
- 1 cup grated vegan parmesan cheese, plus extra to serve
- 1/2 cup fresh parsley, chopped
Preparation
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta, and cook until nearly al dente, about 2 minutes. Reserve 1/2 cup of the cooking water before draining the pasta.
Meanwhile, heat 1 teaspoon olive oil in a pot large enough to hold the pasta. Add the spiralized sweet potato and sprinkle with salt. Sauté for 5 minutes, then remove and set aside.
Then, add 1/2 cup olive oil to the pot. Add the garlic and red pepper flakes, and cook for 2 minutes, stirring frequently, until the garlic begins to turn golden brown on the edges.
Add the drained pasta and spiralized sweet potato to the garlic sauce, along with the reserved pasta water and 1/2 to 1 teaspoon salt. Turn off the heat, add the parmesan and parsley, and toss well. Adjust seasoning and serve with extra parmesan cheese.
Notes
One serving of black soybean pasta has twice the protein of chickpea pasta.
The sweet potato adds a delectable contrast to the garlic and parmesan.
