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Ingredients:
1 lb. dried spaghetti or whole wheat spaghetti for an extra fiber boost
If you DO have a garlic sensitivity, 1/3 C garlic-infused olive oil (note: if making garlic oil, make sure to only keep it for up to a week in the refrigerator to avoid botulism)
If you DO have a garlic sensitivity, 2 whole cloves of garlic, peeled
If you DO NOT have a garlic sensitivity, 1/3 C of high-quality olive oil
If you DO NOT have a garlic sensitivity, you can use up to 8 cloves of garlic in this recipe, peeled and minced
1/2 tsp red pepper flakes
1 C vegan parmesan
~1 1/2 - 2 C reserved cooking water from the pasta
fresh parsley, chopped
1 tsp salt
Instructions:
Bring a large stock pot will 3/4 of the way with water to a boil. Once boiling, heavily salt the water and add the spaghetti. Cook a minute less than the package instructs for al dente.
If you DO have a garlic sensitivity: While the pasta is cooking, to a saute pan, add the oil. Add two cloves of garlic to the hot oil. Infuse until the garlic is browned and remove the cloves.
If you DO NOT have a garlic sensitivity: Add minced garlic and cook until fragrant, about 1-2 minutes. Stir frequently because burnt garlic sucks.
Add the crushed red pepper and cook for ~30 more seconds. CAREFULLY add 1 1/2 C of reserved pasta water to the oil mixture (NOTE: bring the heat way down on the oil and let it cool off before doing this part. Step back or use a splash guard for extra safety). Bring to a boil and add the vegan parmesan. Use a whisk or the back of a wooden spoon to break up any lumps. Mix until you have a smooth, creamy sauce. Lower the heat to low and add the salt. Simmer the sauce for about ~3 minutes.
Add the drained pasta to the sauce and toss. Remove from the heat and add the parsley, more pasta water if needed, and more vegan parmesan. Let the pasta chill out for about 5 minutes so it can soak up the goods.
Taste the pasta so you can adjust the seasonings and spice level to your liking. Serve warm and get ready to go back for seconds. Bottoms up!