

Garlic chilli cabbage spaghetti
(at time of publication)
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
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Kilojoules 1550kJ
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Protein 16g
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Total fat 8g
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–Saturated fat 2g
-
Carbohydrates 60g
-
–Sugars 7g
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Dietary fibre 9g
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Sodium 580mg
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Calcium 110mg
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Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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