Making pasta chips😍 (recipe from @gaabrieeell on TT)

Ingredients

• 200 g Gluten-Free Pasta (any shape such as penne or fusilli; cook according to package directions)
• 3 Tbsp Olive Oil (extra‑virgin recommended)
• 3 cloves Garlic (minced finely)
• 1 tsp Salt (kosher or sea salt)
• 0.25 tsp Black Pepper (freshly ground)
• 1 Tbsp Fresh Parsley (chopped, for garnish)
• 2 Tbsp Parmesan Cheese (grated, optional for non‑vegan serving)

Instructions

1. Boil Water and Cook Pasta

   Fill a large pot with water, add 1 tsp salt, bring to a rolling boil, then add the gluten‑free pasta and cook until al dente according to the package (usually 8‑10 minutes).

   Time: PT10M

   Temperature: Boiling

2. Prepare Garlic‑Oil Sauce

   While the pasta cooks, heat 3 Tbsp olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1‑2 minutes until fragrant but not browned.

   Time: PT3M

   Temperature: Medium

3. Drain Pasta

   When the pasta is al dente, drain it in a colander, reserving the 1/4 cup cooking water.

   Time: PT1M

4. Combine Pasta and Sauce

   Add the drained pasta to the skillet with the garlic‑oil. Toss to coat, adding the reserved pasta water a tablespoon at a time if the mixture looks dry. Season with additional salt and 1/4 tsp black pepper to taste.

   Time: PT4M

   Temperature: Medium

5. Finish and Serve

   Remove from heat, sprinkle chopped parsley and optional grated Parmesan (or nutritional yeast) on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g