Vegan pasta aglio olio with seaweed

Name: vegan pasta aglio olio with seaweed
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 2 toe garlic; 1 Red pepper; 50 ml organic extra virgin olive oil; 250 g biological linguine integrali; 1 nori sheet; 7,5 g fresh flat parsley; lemon

Pasta aglio e olio makes vegan easy by replacing the bacon for crispy seaweed.

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.

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Nutrition

560Calories

Sodium0% DV1.160mg

Fat37% DV24g

Protein24% DV12g

Carbs24% DV71g

Fiber24% DV6g

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