Chilli Pasta

 Chilli Pasta

By Namit Kathoria

 

Preparation time: 10-15 min

Cooking time: 15 min

 

Serves 2-4 people.

Ingredients:

150-200g wholegrain pasta/spaghetti of your choice (this goes really well with kamut spaghetti)

1 green chilli finely chopped (deseeded if you want it to be less spicy)

400g tofu drained and cubed

¼ teaspoon ground black pepper

1-2 tablespoons olive oil

2 tablespoons tamari sauce

1 ½ teaspoons dried basil

½ teaspoon dried oregano

2 teaspoons garlic powder

10 cherry tomatoes halved

½ large / 1 medium zucchini diced

½ handful of spinach shredded

 

Garnish with toasted pumpkin seeds, fresh chopped parsley and fresh chopped chives

 

Preparation:

1. Dry roast the pumpkin seeds for 1-2 minutes on a medium to high heat and put them to one side.
2. Make up the wholegrain pasta or spaghetti according to the instructions until it is al dente.
3. Heat up some of the oil in a pan with one piece of the tofu on a medium to high heat. As soon as it starts to sizzle add in the rest of the tofu, the black pepper, the basil and the oregano. Cook for around 5 minutes until the tofu starts to become nice and crispy. Stir occasionally.
4. Add in the chilli, the zucchini, the cherry tomatoes and some more of the olive oil. Cook for about 6-7 minutes until the cherry tomatoes have started to soften.
5. Now add in the garlic powder, the spinach, the tamari sauce and the rest of the olive oil. Stir through and cook for about 1-2 minutes until the spinach starts to wilt. Taste to see if you need to add any more tamari sauce, garlic powder, basil, black pepper or oregano.
6. Mix in with the cooked spaghetti to make sure the spaghetti absorbs in the flavours especially the olive oil. This will be easier if the spaghetti is still al dente. Switch off the heat and serve.
7. Garnishes with the toasted pumpkin seeds, fresh chopped parsley and fresh chopped chives

 

 

Where does your protein come from?

It comes from a combination of the tofu, the pumpkin seeds and the wholegrain spaghetti all of which are excellent sources of protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out at the end of 2022.