Vegan Spaghetti Aglio e Olio with Roasted Vegetables

Ingredients

• 1 lb Spaghetti
• 1/2 cup Olive Oil
• 6 cloves Garlic
• 1/2 tsp Red Pepper Flakes
• 1 cup Broccoli Florets
• 1 cup Bell Pepper (sliced)
• 1 cup Cherry Tomatoes
• 1/4 cup Fresh Parsley
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). On a large baking sheet, toss the 1 cup of broccoli florets, 1 cup of sliced bell pepper, and 1 cup of cherry tomatoes with 2 tablespoons of the 1/2 cup of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Roast for 20 to 25 minutes, or until the vegetables are tender and slightly caramelized at the edges.
2. 2Bring a large pot of water to a rolling boil. Add the 1 lb of spaghetti and cook for 8 to 10 minutes, stirring occasionally, until it is al dente (firm to the bite). Before draining, carefully scoop out and reserve 1 cup of the hot pasta water, then drain the spaghetti thoroughly.
3. 3While the spaghetti cooks, heat the remaining 6 tablespoons of the 1/2 cup of olive oil in a large skillet (e.g., a 12-inch skillet) over medium heat. Add the 6 cloves of minced garlic and 1/2 tsp of red pepper flakes. Cook for 2 to 3 minutes, stirring constantly, until the garlic is fragrant and lightly golden, being careful not to let it burn.
4. 4Add the drained 1 lb of spaghetti and the roasted 1 cup of broccoli florets, 1 cup of sliced bell pepper, and 1 cup of cherry tomatoes to the skillet with the garlic oil. Toss everything together gently to combine. Gradually add a splash of the reserved 1 cup of pasta water, one tablespoon at a time, tossing constantly, until a light sauce forms and coats the spaghetti and vegetables.
5. 5Stir in the 1/4 cup of fresh parsley. Taste the dish and season with the remaining 1/2 tsp of salt and 1/4 tsp of black pepper, or more to your preference. Serve the Vegan Spaghetti Aglio e Olio with Roasted Vegetables immediately.

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