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Vegan pasta aglio olio with seaweed
Pasta aglio e olio makes vegan easy by replacing the bacon for crispy seaweed.
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Ingredients
Directions
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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.
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Heat the oil in a skillet and fry the garlic and pepper for 4 minutes on low heat.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Tear the nori sheet in as small pieces as possible. Slice the parsley.
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Clean the lemon. Grate the yellow skin and cut the flesh into segments.
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Drain the pasta and scoop with the nori skins and parsley through the garlic oil.
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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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