Garlic chilli cabbage spaghetti

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

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300g dried spaghetti or linguine pasta

2 tablespoons mild chilli paste

2 teaspoons oil

1 red onion, finely chopped

1 tablespoon garlic purèe

3 cups mushrooms, sliced

8 sun-dried tomatoes, finely chopped

½ green cabbage, shredded

¼ cup liquid chicken stock made with 1 teaspoon salt-reduced chicken stock powder and ¼ cup water

freshly ground black pepper

2 tablespoons chopped walnuts

Instructions

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1 Bring a pan of water to the boil and cook spaghetti until tender but still with some bite. Drain and return to pan with chilli paste. Toss and keep warm.

2 Heat a non-stick pan with oil and cook onion until softened. Add garlic purèe with tomatoes and mushrooms. Cook for 3-4 minutes.

3 Add cabbage with stock and cook for 3-4 minutes, stirring from time to time.

4 Add vegetables to spaghetti. Toss together lightly. Season with pepper. Serve sprinkled with walnuts and garnished with chopped fresh parsley if you prefer.

Nutrition Info (per serve)

Calories 370 cal

Kilojoules 1550 kJ

Protein 16 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 60 g

Sugar 7 g

Dietary fibre 9 g

Sodium 580 mg

Calcium 110 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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