Servings: 4 portions
  • 8.5 oz Gemelli or any other pasta you like
  • 4 tbsp olive oil
  • 2 tbsp crushed garlic
  • 1 1/3 cup shelled hemp seeds
  • 1/3 cup chopped parsley
  • 2 tsp salt
  • grated vegan parmesan to garnish
Until a couple of years ago, I used to make this pasta dish with ground almonds before coming across hemp seeds. The nutritional values of hemp seeds are so impressive: high levels of protein, iron, and omegas 3 and 6. And its nutty taste is delicious; it is a nice zing to the “Aglio e olio pasta” classic.  This recipe is an idea for a simple, quick, and easy meal for a busy weeknight dinner. You can bring this pasta to the table in less than 15 minutes from start to finish. It works well with spaghetti, angel hair, fettuccini, or any short pasta. 
  • Cook pasta in a large pot of boiling water, according to package instructions, until “al dente” (tender but still firm to the bite). Drain.
  • In a heavy large saucepan, sauté garlic until fragrant over low heat – it will take 3 or 4 minutes to get the olive oil infused with the garlic. This is a crucial step that cannot be rushed. Do not let the garlic brown. Bring the saucepan to medium heat, add pasta, and, stirring constantly, let it coat thoroughly for 2 minutes. Remove from heat. Add hemp seeds, parsley, and stir to combine. Sprinkle with grated vegan parmesan and serve.