This is one of my favorite pasta recipes! Tons of fresh parsley, garlic, and toasted seasoned breadcrumbs tossed with angel hair for the perfect dry pasta recipe! Serve warm or cold for your next picnic!
Course Main Dish, Pasta
Cuisine Italian, Vegan
Keyword breadcrumb pasta, dry pasta recipe, easy pasta recipe, vegan pasta recipe
Boil pasta al dente, drain, cool, toss with a little olive oil to avoid sticking, and set aside.
Finely chop the parsley. I recommend using your food processor for this step.
In a non-stick pan , fry the garlic in 2 tbsp olive oil over medium heat until softened (be careful not to burn the garlic).
Add the chopped parsley. Cook for about 5 minutes until the parsley is cooked down. Set this mixture aside in a bowl.
Heat 3 tbsp olive oil in the same non-stick pan over medium heat and fry the Italian style breadcrumbs until evenly golden brown. Be sure to stir the breadcrumbs continuously so that they do not burn.
To Assemble the Pasta:
In a large mixing bowl or pot, toss the cooked pasta, 4 tbsp olive oil, with the garlic/parsley mixture.
Add the seasoned breadcrumbs, fresh basil, and vegan parmesan cheese (if using).
Add salt/pepper to taste. Toss thoroughly until everything is combined and the breadcrumbs stick to the pasta (This pasta dish is best mixed using your clean hands if possible to ensure that all the breadcrumbs coat the pasta).
Serve hot with some freshly ground black pepper, or serve cold at your next picnic!
Notes
Although basil adds a lot of flavor to this dish, if you don't have it on hand, you can omit it. Pasta will still taste great.To Make Italian Style Breadcrumbs - Combine the following in a bowl and use for the recipe.