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35 min

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

  1. Dice onion and mince garlic
  2. Cut zucchini into slices
  3. Cut sun-dried tomatoes into small strips
  4. Cut bell peppers into short strips
  5. Cut away the seeds of the chilli peppers and chop finely

Cook

20 min

pan 1b

Sauté onion

medium/high heat ~3 min

Add garlic, sundried tomatoes and chillies

low heat ~5 min

pan 2

Cook pasta

~10 min

pan 1 continued

Add tomatoes, bell pepper and zucchini

stir and bring to boil / simmer ~15 min

pan 1 small

Toast pine nuts

medium heat ~5 min

Serve with pine nuts and Parmesan

waves

Make it a dinner party

  • Serve with fresh parsley

This recipe is adapted from ‘VEGAN - The Cookbook’ by Jean-Christian Jury

2 Comments

  1. Daniël on June 10, 2020 at 23:40

    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 🙂

  2. Glisssa on August 2, 2020 at 20:33

    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.

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