This delicious pasta is perfect for those cosy nights in! Its the perfect comfort food and not only does it taste great, it's full of nutrients! Quick and easy and great for those days you're wanting a quick but comforting pasta dish.
Packed with broccoli, spinach, mushrooms, peppers and all cooked in a rich tomato sauce. I add wholewheat penne pasta as its my favourite, but you can add any pasta you like and it tastes wonderful! This is my favorite spicy pasta, its one everyone will love!
Recipe
Wholewheat pasta in a rich spicy tomato sauce, mixed with broccoli, spinach, peppers, mushrooms and pine nuts!
Prep Time: 15 minutes
Cook Time: 25
Total Time: 40 minutes
Servings: 6
Author: Zainab
Ingredients
1 red hot chilli pepper, diced
1 scotch bonnet hot chilli pepper, diced , optional * see notes
2 small sweet orange peppers, diced
¼ of a broccoli floret, diced
4 chestnut mushrooms, sliced
4 spring onions, sliced thinly
90gs of baby spinach leaves
900gs of passata
1 tablespoon of garlic & ginger paste
2 teaspoons of salt
½ teaspoon of mustard powder
2 teaspoons of coriander powder
2 teaspoons of dried mixed herbs
1 tbsp of vegan basil pesto
335gs of whole wheat penne pasta, boiled
3 tablespoons of pine nuts
3 heaped tablespoons of fresh coriander leaves, chopped finely
2 tablespoons of extra virgin olive oil
Method
1. Begin by boiling your pasta and cooking until the pasta is al-dente.
2. Add the EVOO into a deep large pan over a medium-high heat. Add in the onions, chilies, peppers and broccoli. Cook for about 7-8 mins, stirring occasionally.
3. Add in the spinach and mushrooms, cook for 5 mins. Add in the garlic & ginger paste and spices. Cook for 5 mins, keep stirring occasionally.
4. Add in the passata and pesto. Mix well and cook for 8 mins on low heat with the lid on. Stir occasionally. You want a nice deep red colour.
5. Stir in the pasta and the pine nuts. Add the freshly chopped coriander leaves and mix well.
6. Cook for a few minutes and you're done. Serve immediately and enjoy with some fresh garlic bread!
Notes
Store the left over pasta in an airtight container and store in the refrigerator for up for 4-5 days.
**If you don't want as much spice added into your dish, you don't have to add in either of the chilies. Alternatively, you can add in ½ teaspoon black or white pepper or even mild chilli powder.)
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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