Don’t we all just love pasta. My version has a nice red chili bite to it, taking it to a whole new level…:-)
Preparation: 10- 15 min Cooking time: 30 min Serves: 4
- 200g Whole-wheat spaghetti (low carb option: Zucchini noodles)
- 1 Tbsp 15ml Olive oil
- 4-5 dry red chilli (add more or less according to taste)
- 250g White mushrooms halved (clean by wiping
- with a paper towel)
- 1 small green pepper cubed
- 1 small yellow pepper cubed
- 50g baby corn chopped in 1cm pieces
- 200g baby cocktail tomatoes cut in half
- 200g Tofu or (Paneer, vegetarian option)
- ¼ – ½ tsp salt
- ½ tsp freshly ground black peppercorns
Coriander & Basil Pesto
- ½ cup (125ml) Cashew Nuts
- ½ cup (125ml) chopped basil leaves with stalks
- ½ cup (125ml) chopped fresh coriander leaves with stalks
- 2 large cloves fresh garlic peeled
- ½ tsp salt
- ¾ cup extra virgin olive oil
- Squeeze of lemon juice
Let’s Cook 🙂 (Wash all vegetable before cutting)
- Boil spaghetti as per instructions of the packet.
- While pasta is boiling Grind all pesto ingredients in a food processor accept lemon juice and salt. Remove from processor add lemon juice and salt – Add to cooked spaghetti. Give it a good mix generously coating the pasta with the pesto.
- Pour oil to a very hot sauce pan then add red chilli, mushroom, green & yellow peppers and baby corn. Add salt. Cook for 3 – 5 minutes.
- Toss in tomatoes, cook for a one minute – add black pepper – Remove from pan, add to spaghetti.
- Return pan to heat and fry cubed tofu once done, toss in with other cooked ingredients
- Gently mix and serve.