Spaghettini with Chilli and Parsley

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Spaghettini with Chilli and Parsley

 

 

500 g (17 1/2 oz) GF spaghettini (-OR- angel hair) pasta

1/3 cup olive oil

4 garlic cloves, finely chopped

1 red banana chilli, deseeded, chopped

2 small red birdseye chillies, deseeded, finely chopped

60 g (2 oz) rocket (arugula) leaves

1 cup finely grated vegan parmesan cheese

 

 

1. Cook pasta in a saucepan of boiling salted water, following packet

directions, until just tender. Drain. Return pasta to saucepan.

 

2. Meanwhile, heat oil in a frying pan over medium heat. Add garlic

and chillies. Cook for 3 minutes. Remove from heat.

 

3. Add chilli oil, and salt and pepper to pasta. Toss over low heat

until combined. Add rocket, three-quarters of the parmesan, and ground

black pepper. Toss. Top with remaining parmesan. Serve.

 

 

Serves 4.