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Garlic chilli cabbage spaghetti
Serves: 4
Time to make: 20 mins
Ingredients
- 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
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Instructions
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 370cal
-
Kilojoules 1550kJ
-
Protein 16g
-
Total fat 8g
-
–Saturated fat 2g
-
Carbohydrates 60g
-
–Sugars 7g
-
Dietary fibre 9g
-
Sodium 580mg
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Calcium 110mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
