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Spaghetti Aglio, Olio & Spinach

Two thoughts might be running through your head, 1) that is a crazy amount of garlic, and 2) where are the rest of the ingredients? In this recipe, we want to pay tribute to the simple ingredients that make our food taste great and prove that you don’t need anything fancy to make a delicious pasta sauce. There is so much flavour in things we’ve got used to just throwing in without any thought, we want you to slow down and appreciate every ingredient you use. If you’re new making it from scratch, this should show how easy it can be to make, even with little in the fridge. Try it once and you’ll never look back (or get the garlic smell off your hands.)

This recipe was whipped up for us by Taj (aka @myveganminimalist) who you can blame if you’re now addicted to pasta. We’re guilty, but not sorry.

Serves 2.

Cooked using

  • 200g spaghetti
  • 2 tbsp Hemp Seed Oil
  • 8 cloves of garlic, sliced
  • 150g spinach
  • 1 lemon
  • 2 tbsp hemp seeds
  • 2 tbsp nutritional yeast
  • Optional: salt flakes, red chilli flakes/ cayenne pepper



Warm up oil in a non-stick frying pan on a low heat. Add garlic and fry gently for 2-3 minutes (be careful not to let it burn!)


Add spinach (reserve 20g for topping) to your frying pan. Gently fry for 5-7 minutes or until the spinach has wilted. In the meantime, cook spaghetti in a separate large cooking pan.


Season with salt and pepper and squeeze the lemon juice over your wilted spinach and set aside until the pasta is ready at which point you also want add 1 tbsp of pasta water.


Drain the pasta and add it to the frying pan along with the hemp seed and nutritional yeast and an extra drizzle of oil if you fancy it. Mix it all up together and it’s ready to serve! Top off with the spinach you set aside earlier along with some extra hemp seeds, salt flakes and red chilli flakes/cayenne pepper. Enjoy!

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