Spicy Pesto Pasta

 
 

For those of you like some heat with your dishes this pasta recipe is one for you. Ready in under 30 minutes this is a great tasting midweek supper.


SERVES 4
PREP TIME 10 MINUTES
COOK TIME 15 MINUTES
DIFFICULTY EASY


Ingredients


4 red peppers, diced
3 cloves garlic
100g cashew nuts, soaked in water for at least 1 hour
1 large handful coriander (including stalks)
1/2 tsp garam masala
1/2 tsp smoked paprika
1 tsp cayenne pepper
Juice ½ lemon
2 tbsp olive oil
Salt & Pepper
300g red lentil penne/wholemeal fusilli pasta
6 veggie sausages
Handful tomatoes, chopped
1 tin of chickpeas, drained
Dried chili flakes


Method


1.
Half fill a saucepan with water and bring to the boil. Cook pasta according to pack instructions.

2.
In a large pan, fry the sausages according to packet instructions, for around 10 minutes. Half way through, add the drained chickpeas to the pan (or to a separate pan) and fry for 5 minutes, stirring often. If you’d like an extra kick, add a teaspoon of cayenne pepper to the chickpeas when frying and coat well.

3.
In the meantime, prepare the pesto. Add two peppers, garlic, cashew nuts, coriander, spices, lemon juice, olive oil, salt and pepper to a food processor. Pulse on full speed until it forms a creamy paste. Scrape down the sides during pulsing if needed.

4.
When the pasta is cooked, after about 10 minutes, drain and leave to cool only slightly before coating with the pesto. Mix in the tomatoes, diced peppers, and toasted chickpeas, stirring to coat. Chop up the sausages and pop on top of the pasta.

5.
Season with black pepper and dried chilli flakes, and sprinkle over some coriander and a squeeze of lime, if you fancy!


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