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Oriental Vegetable Pasta Barkat Kerai
Healthy Hints
If you want to make this healthier, cut the olive oil and cheese by half - this will lower the fat, calories and saturated fat. Omit the salt as you already have a salty flavour coming from the soy sauce.
Ingredients
Ingredients
500 g (17.5 oz) pasta, fusilli or penne (dried)
4 tbsp olive oil
3 tsp lemon juice
1 tsp salt
2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tsp garlic and ginger paste
4 tsp toasted sesame oil
1 green chilli, finely chopped
2 red pepper, diced into 1cm pieces
coriander sprigs, finely chopped
140 g (5 oz) sweetcorn
80 g (3 oz) parmesan cheese, shavings
What does this chart mean?
- Calories511kcal
- Protein17.3g
- Fat17.1g
- Saturated fat4.2g
- Carbohydrate72.1g
- Sugars (Total)5.6g
- Fibre3.9g
- Salt2.5g
Directions
1. Bring a large pan of water to the boil and add 1 teaspoon of salt, 1 teaspoon of olive oil and 1 teaspoon of the lemon juice. Once the water is boiling, add the pasta and cook as per the instructions on the packet.
2. Meanwhile, take a large pan and add the remaining olive oil, and lemon juice. Stir in the soy and chilli sauces, garlic and ginger paste and sesame oil.
3. Place the pan on a low heat and allow the sauce to warm through.
4. Add the chilli and coriander (reserving some coriander for garnishing) to the sauce. Once warmed through, remove from the heat.
5. When the pasta is cooked, remove from the heat, drain and return to the pan.
6. Add the sauce, peppers and sweetcorn to the pasta and stir through gently.
7. Serve the pasta in bowls with shavings of parmesan and a few coriander sprigs sprinkled on top.
N.B. Most types of pasta will work with this recipe. Fusilli or penne work the best as they hold the sauce and vegetables better.
Parmesan shavings can be made using a vegetable peeler.
