Spicy Jalapeno Pasta

This is one of my favourite meals to make as it’s so easy and takes so little time. You can make it with whatever you have on hand, so if you have other vegetables, throw them in. It seems like recipes like this always taste best when you don’t measure your ingredients. I’m so used to throwing this together and getting such great results. It was actually tricky to figure out what measurements to recommend as the measuring spoons often produce too much or too little. The amounts listed below gave me perfect results, although I would encourage you not to fuss over the precise amount, as this recipe is all about ease. Throw precision out the window and eyeball what you add, or adjust it to taste. This is one of those raid your pantry and fridge recipes almost anything would taste good in.

Spicy Jalapeno Pasta

This could be my favourite pasta recipe of all time, and I'm a pasta lover! It's garlicky, cheesy and spicy, what else is there for a pasta to be?

Course Main Course
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Author Waverly Tracey


  • half a 454 g box of pasta (penne is best and gluten-free if you need it)
  • 1/2 a small or medium sweet onion
  • 2 cloves garlic
  • 1 jalapeno
  • 1 tablespoon olive oil (keep the bottle on hand, you may need a little extra)
  • 1/4 teaspoon salt (not including the salt to cook the pasta)
  • 1/8 teaspoon ground turmeric
  • 2 dashes of paprika
  • several dashes of black pepper to taste
  • 1/2 teaspoon dried oregano
  • 4-5 dashes cayenne
  • 2-3 tablespoons nutritional yeast plus more for serving


  1. Dice the onion and carefully dice the jalapeno, removing the seeds first so you don’t burn your fingers. If you like lots of heat leave the seeds in. Mince the garlic and add all the vegetables to a large frying pan along with the olive oil and salt and stir to coat.
  2. Cook on medium heat, stirring every so often to avoid sticking for 9-10 minutes. Every stove is different, so reduce heat if your vegetables burn, or cook for a little longer if your vegetables are not soft yet. The goal is to have translucent onions, and soft vegetables. If you find the vegetables are sticking too much you can also add a little water or vegetable broth, or even a teeny bit more oil.
  3. While the vegetables are cooking, bring a large pot of salted water to a boil and cook the pasta as the box instructed. Strain once it is done cooking. If the vegetables are cooked as described above add the pasta to the frying pan; if they are still a little hard, leave the pasta in the strainer until they are ready.
  4. Once you add the pasta to the frying pan, stir everything around so it gets coated with the oil and vegetables. Next, add in the turmeric, salt, paprika, pepper, oregano and cayenne and stir well so the flavour is evenly distributed. After around 30 seconds of cooking, add in the nutritional yeast. You can add much more than I suggested above, that amount is just a guide. Let this cook for 30 more seconds, stirring occasionally then remove from heat and portion into 2 bowls.
  5. Sprinkle more nutritional yeast on top of each serving if desired, then eat!

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