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.

Ingredients

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

Instructions

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.

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.

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.

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.

Sprinkle more nutritional yeast on top of each serving if desired, then eat!

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