Chilli & Ginger Pasta

Another recipe for your ‘Meat-Free-Monday’ book – spicy and fresh, it’s the perfect easy quick fix meal and summer filler. Adjust the ingredients and quantities according to your preference.


Makes 2 big portions.

Spaghettini or Linguine, about a half a packet (Broken into 10cm pieces for easy eating)
5 cm fresh ginger, chopped finely
½ tbls fresh garlic, chopped finely
2 red chilies, de-seeded and chopped finely
Extra virgin olive oil
Knob butter
Salt for seasoning
Chives for garnish, chopped

Here’s how
Cook pasta in boiling salted water until just Al dente.
Drain and drizzle with olive oil so that they don’t stick.
Heat a heavy bottomed pan, add a knob of butter and a splash olive oil.
Quickly flash fry garlic, ginger and chilli – about 1 minute – add cooked pasta and toss through.
Add more olive oil if necessary.
Taste and season with salt.
Garnish with chopped chives and a drizzle of the Extra Virgin Olive Oil.

Don’t remove the seeds from the chilli if you like it hot.
Use Coriander instead of chives for another flavour punch.
Add prawns for a meatier version.

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