Chilli Spaghetti
Italian dishes are usually not something we eat spicy, but including some chillies creates a delightful surprise.
Ingredients
4-5 servings
500 g
400 g
90 g
1-2
3
30 g
Spaghetti or other pasta
Tomatoes canned
Sundried tomatoes in oil
Zucchini
Bell peppers
Pine nuts or sunflower seeds
2
1
2 cloves
Chilli peppers red
Onion yellow
Garlic
Parmesan
Prep
15 min
- Dice onion and mince garlic
- Cut zucchini into slices
- Cut sun-dried tomatoes into small strips
- Cut bell peppers into short strips
- Cut away the seeds of the chilli peppers and chop finely
Cook
20 min
Sauté onion
medium/high heat ~3 min
Add garlic, sundried tomatoes and chillies
low heat ~5 min
Cook pasta
~10 min
Add tomatoes, bell pepper and zucchini
stir and bring to boil / simmer ~15 min
Toast pine nuts
medium heat ~5 min
Serve with pine nuts and Parmesan
Make it a dinner party
- Serve with fresh parsley
This recipe is adapted from ‘VEGAN - The Cookbook’ by Jean-Christian Jury
2 Comments
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Great recipe! I changed the pine nuts for peanuts, and made this for some 15 people in my student association, and although many are not usually fond of vegetarian recipes, I received several amazed reactions of fellow students really enjoying the meal. Especially the chili peppers are just an amazing twist to pasta. Quite easy, very tasty, potentially vegan, and healthy 🙂
Ik vond dit recept erg lekker. Omdat ik niet van heel pittig houd maar het recept toch lekker vond klinken heb ik de hoeveelheid chili pepers sterk verminderd.