Filter
Reset
Sort ByRelevance
Harht4God
Vegan pasta aglio olio with seaweed
Pasta aglio e olio makes vegan easy by replacing the bacon for crispy seaweed.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the garlic into slices. Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.
-
Heat the oil in a skillet and fry the garlic and pepper for 4 minutes on low heat.
-
In the meantime, cook the pasta al dente according to the instructions on the package.
-
Tear the nori sheet in as small pieces as possible. Slice the parsley.
-
Clean the lemon. Grate the yellow skin and cut the flesh into segments.
-
Drain the pasta and scoop with the nori skins and parsley through the garlic oil.
-
Spread the pasta over the plates and sprinkle with the lemon zest. Serve with the lemon wedges.
Blogs that might be interesting
-
25 minMain dishchilled yellow rice, corn free-range egg, zucchini, Red pepper, yellow bell pepper, traditional olive oil, ground cumin, paprika, fresh coriander, Greek yogurt (0% fat), tap water, white cheese, miniwrap,mini wraps filled with vegetable list and yoghurt sauce
-
25 minMain dishminced beef, egg, bread-crumbs, white raisin, cinnamon powder, freshly sour apple, Red cabbage, Red cabbage, baby, butter, peanut oil, Apple juice,apple burger with red cabbage
-
25 minMain dishsweet potato, floury potatoes, free-range chicken fillet, salad onion, peanut oil, ketjapmarinademanis, Bumbu spice ajam paniki, cut endive,oriental endive stew with free-range chicken fillet
-
30 minMain dishmultigrain rice, onion, garlic, steak, eggplant, oyster mushrooms, traditional olive oil, Oyster sauce, bean sprouts, bunch onion,asian beef strips with oyster sauce
Nutrition
560Calories
Sodium0% DV1.160mg
Fat37% DV24g
Protein24% DV12g
Carbs24% DV71g
Fiber24% DV6g
Loved it