Easy Vegan Chilli Peanut Fusilli
- Sanskriti Nigam
- Aug 2, 2016
- 2 min read
A couple of years ago, I attempted a stint at Veganism for a month. It was going really well, until my boyfriend took me for afternoon tea in Bath and I just couldn't say no to the clotted cream! I lasted about two and a half weeks before this fateful day, and realised Veganism just wasn't for me. However, there were a few recipes I tried out during my dabbling which I've made again since then as they were delicious. This 'Easy Vegan Chilli Peanut Fusilli' is definitely one of them. It was one of my go-to recipes as you could make a big vat in advance and then have it for lunches and dinners (or all in one go if you fancy it!).
The recipe really only requires a few items, most of which you'll probably find you already have in your pantry anyway! You can also mix and match with the greens, and add more veg and less pasta if you wish. Either way, definitely try it out, and trust me, you won't look back.
Ingredients
2 cups fresh spinach
1 cup packet fusilli (use any of fresh / gluten free / egg free / normal)
3 tablespoons peanut butter
2 tablespoons soy sauce
3/4 tablespoon lime juice
1 tablespoon sesame oil (you could toast this in a dry pan before hand if you wish, check the tip below for instructions)
1-2 garlic cloves, minced
Red chili flakes (as much as you like, I used a tablespoon)
To serve: scatter with chopped spring onions
Directions
Cook the pasta per the instructions on the packet ensuring not to overcook
Whilst the pasta is cooking, place all the ingredients (except the spinach) in to a bowl and mix. Depending on the consistency, add up to 3 - 4 tablespoons of hot water to loosen the sauce. Set aside
Once the pasta is cooked, drain well
Whilst the pasta is still warm, toss in the spinach and mix through so that the spinach wilts in to the pasta
Throw in the spiced peanut sauce and mix and toss to ensure all the pasta pieces and spinach are coated well
Taste as you go along, adding chilli flakes / lime juice / soy sauce as required
Garnish with chopped spring onions
Tip: If you wish, you can toast the sesame oil in a pan before adding it to the sauce in step 2. To do this, take a frying pan and set it over a medium flame to warm the pan. Add the oil to the pan and continuously but gently stir the oil in the pan to heat it up. The oil is toasted once it acquires a golden colour. Set aside to cool slightly before adding to the remaining ingredients for the spiced peanut sauce.
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