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One Pot Spaghetti Aglio e Olio

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One Pot Spaghetti Aglio e Olio

Our one-pot rendition of the classic Spaghetti Aglio e Olio recipe turned out so good that we immediately started working on this blog post.

If you’re unfamiliar with Spaghetti Aglio e Olio, it’s an Italian dish primarily consisting of spaghetti, garlic, olive oil, and parsley.

Unlike the original dish, we’ll be cooking (raw) spaghetti together with sauteed garlic-chili flakes mixture.

Let’s go!

One Pot Spaghetti Aglio e Olio
5 from 2 votes

One Pot Spaghetti Aglio e Olio

Quick and Easy Vegan One-Pot Spaghetti Aglio e Olio Recipe by Veganbell.
Pin Recipe
Course Lunch
Cuisine Italian
Keyword aglio e olio, italian, pasta
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 1
Calories 778kcal
Author Veganbell

Recipe Video


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped garlic
  • 1 teaspoon chili flakes
  • 1 teaspoon salt
  • 2 cups water
  • Spaghetti pasta for 1 serving (adjust for multiple servings)
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • Handful of cilantro / parsley (freshly chopped)


  • Set a large, thick-bottomed pan over low-medium heat.
  • Add extra virgin olive oil + garlic + chili flakes.
  • Saute for 5-6 minutes, or until the garlic is golden.
  • Add salt + water + spaghetti. Give it a quick mix.
  • Cover the pan, turn up the heat to medium, and bring it to a boil.
  • Once it comes to a boil, remove the cover and stir continuously for 4-5 minutes, or until the pasta is cooked, and around half of the liquid is absorbed / evaporated.
  • Next, add lemon juice + pepper + freshly chopped cilantro.
  • Continue stirring for 2-3 minutes, or until much of the liquid is evaporated and emulsified. You're looking for a thick, saucy mixture at this point.
  • Turn off the heat and serve hot.


Calories: 778kcal | Carbohydrates: 83g | Protein: 14g | Fat: 44g | Saturated Fat: 6g | Sodium: 2392mg | Potassium: 326mg | Fiber: 4g | Sugar: 3g | Vitamin A: 593IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 2mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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2 Responses

  1. Fast and easy! Spicy hot. Really great when short on time. All the ingredients keep well, and most will be things you have on hand anyway, so it makes a great emergency dish for when the cupboard is bare.
    I’ve put it in my weekly rotation.

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