Description
This Plain Quick Chilli Pasta Stir Fry is one of those meals that comes together fast when you’re hungry and don’t feel like fussing too much in the kitchen. It’s spicy, cheesy, crunchy, and really flexible because you can toss in whatever veggies you’ve got sitting in the fridge.
Ingredients
Scale
- 1/2 packet of pasta (Short pasta like penne, fusilli, or macaroni)
- Water, for boiling
- 1 tsp salt, for pasta water
- 3 burger patties, cubed
- 1/4 red cabbage, thinly sliced
- 1 green Chilli, sliced
- 1 green pepper, sliced
- 1 large onion, sliced
- 2 Tbsp butter
- 6 Tbsp peri-peri sauce
- Salt and pepper, to taste
- A small handful of fresh coriander leaves
- Grated cheese, for serving
- Cream cheese, for serving
Instructions
- Bring a large pot of water to a boil and add 1 tsp salt.
- Cook the 1/2 packet of pasta until just tender. Don’t overcook it, because the pasta will still cook a little in the wok later.
- Drain and let it cool slightly so it doesn’t turn mushy during stir-frying.
- Heat a wok or large frying pan over medium-high heat.
- Add 2 Tbsp butter and let it melt.
- Add the 1 large, sliced onion and stir fry for about 2 minutes until slightly softened but still with a bit of bite.
- Toss in the 3 cubed burger patties and stir fry for another 2 to 3 minutes until heated through and lightly browned on the edges.
- Add the 1/4 sliced red cabbage, 1 sliced green Chilli, and 1 sliced green pepper.
- Stir fry everything together for about 3 to 4 minutes.
- The vegetables should still stay slightly crunchy because that’s what gives this dish its nice texture.
- Add the cooked pasta and pour in the 6 Tbsp peri-peri sauce.
- Toss everything together well so the sauce coats the pasta and vegetables evenly. If it looks a little dry, add 1 or 2 Tbsp water to loosen it slightly.
- Season with salt and pepper to taste, then scatter over the fresh coriander leaves.
- Serve hot, topped with grated cheese and little spoonfuls of cream cheese.
- If you’d rather serve it cold, let the pasta stir-fry cool for about 30 minutes first.
- Mix in a few spoonfuls of mayo, then refrigerate until chilled. It makes a really good cold pasta lunch the next day.
Notes
Prepared, tried, and tested by Nazley
