- Serves2
- CourseMain meal
- Prepare5 mins
- Cook40 mins
- Total time40 mins
- Plus45
Ingredients
- 2 tbsp pine nuts
- 3 tbsp olive oil
- 2 Essential Red Peppers, deseeded and thinly sliced
- 150g Essential Spaghetti
- 2 clove/s cloves garlic, thinly sliced
- 1 pinch chilli flakes
- ½ x 25g pack basil, leaves picked, plus extra to serve
- 4 tbsp grated vegan cheese alternative
Method
Toast the pine nuts in a large, nonstick frying pan over a medium heat for 4-5 minutes, shaking regularly, until golden; set aside on a small plate. Heat the oil in the same pan over a medium-low heat and add the peppers. Once the peppers start to sizzle, season, then lower the heat and fry gently for 25-30 minutes, stirring regularly until very soft. When the peppers have about 5 minutes to go, cook the spaghetti in a large pan of salted boiling water for 10 minutes.
Add the garlic, chilli flakes and basil to the peppers; cook for 3-4 minutes until the garlic is golden. Transfer the pasta to the pepper pan along with a little cooking water if needed. Add the toasted pine nuts and vegan cheese, tossing together. Divide between 2 bowls and top with freshly ground black pepper and extra basil to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,757kJ/ 660kcals |
---|---|
Fat | 36g |
Saturated Fat | 9.4g |
Carbohydrates | 69g |
Sugars | 13g |
Fibre | 7.1g |
Protein | 12g |
Salt | 0.5g |