Vegan Aglio Olio

Time: 15 min

Servings: 2


  • 150g BRAMI Garlic & Rosemary Lupini Beans
  • 200g fusilli pasta
  • 1 clove garlic, finely chopped
  • 4 tbsp Extra Virgin olive oil
  • Salt, black pepper, and red pepper to taste


  • Dice the BRAMI beans as finely as possible (or put in a food processor). Remove as many of the big pieces of skin as possible.
  • Add 1 tbsp of salt to 2 liters of water. Bring to boil.
  • Add the fusilli, stirring occasionally until cooked through but firm to the bite, about 12 minutes.
  • Heat olive oil in large pan, add finely chopped garlic, and saute for 1 minute.
  • Add BRAMI to pan, cook for 2 minutes, then turn off heat.
  • Strain the fusilli and add to garlic and olive oil pan. Turn heat to medium.
  • Add black and red pepper to taste.
  • Turn the pasta in the pan a few times, then serve.

Grab a 4 pack of BRAMI Garlic & Rosemary to add macro-nutrients and flavor to your next salad!

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