This recipe is from this vegan cookbook. We bought it back when Nick first went veggie, about 4 years ago. He eats meat now, but this pasta is so good that we still make it from time to time.
You will need:
cooked pasta (enough for 2 people)
8-12 cloves of garlic, minced
1 tsp red pepper flakes (optional)
1 tsp salt
1 tbsp olive oil
2 tbsp flax oil
1 cup fresh parsley, chopped
- Boil a large pot of water. While you're waiting for water to boil, peel and mince the garlic.
- Add the uncooked pasta to the boiling water. While the pasta is cooking, sauté the garlic, pepper flakes (if you're using them), and salt in the olive oil on medium-low heat until the garlic is tender.
- Drain the pasta and toss with the flax oil, parsley, and the garlic mixture.
You can garnish it with a little parmesan it you want, I don't. One thing I forgot to add to the pasta this time is mushrooms. We usually slice and sauté a carton of regular small, white mushrooms on the side with a little salt and toss it in with everything else at the end but we totally spaced on it this time. Next time for sure.