Boil 500g pasta of your choice according to packet instructions.
Rinse and keep aside.
Heat a large non-stick pan and add 1kg of your favourite frozen stir fry mix (I used Asian). Cook on the highest heat from frozen, stirring continuously.
Once the liquid is almost dried up,
add 125ml olive oil,
1 tbs each of kashmiri chillie powder,
Robertson’s rustic garlic and herb spice &
Robertsons spice for roast potatoes.
Continue to stir fry until all the water is dried out.
Switch off the stove and add the cooked pasta and half cup of hot sauce of your choice
(I used the hot Nando’s sauce).
Mix well and serve as a main or side dish.
Prepared, tried and tested by: Irene Dasari
