Delicious Vegan Spaghetti Aglio e Olio Recipe with Roasted Vegetables

DALL·E 2023-05-27 12.40.55 - Delicious Vegan Spaghetti Aglio e Olio Recipe with Roasted Vegetables


  • 8 ounces (225g) spaghetti (use gluten-free if desired)
  • 1 medium zucchini, sliced
  • 1 medium red bell pepper, sliced
  • 1 cup cherry tomatoes
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 425°F (220°C). Place the sliced zucchini, red bell pepper, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly. Roast in the oven for 15-20 minutes or until the vegetables are tender and slightly caramelized.
  2. While the vegetables are roasting, cook the spaghetti according to the package instructions until al dente. Drain the cooked spaghetti and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Cook for about 1-2 minutes until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic.
  4. Add the cooked spaghetti to the skillet with the garlic-infused oil. Toss the spaghetti to coat it evenly with the oil and garlic mixture.
  5. Add the roasted vegetables to the skillet and gently toss them with the spaghetti. Season with additional salt and pepper if needed.
  6. Transfer the spaghetti aglio e olio with roasted vegetables to serving plates. Garnish with freshly chopped parsley for an added pop of freshness.
  7. Serve the Spaghetti Aglio e Olio with Roasted Vegetables immediately and enjoy!

This delicious vegan recipe combines the simplicity of spaghetti aglio e olio with the flavorful twist of roasted vegetables. It's a satisfying and wholesome dish that celebrates the natural sweetness and tenderness of the roasted vegetables.

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