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Easy Spicy Chili Veggie Pasta Meal with Frozen Veggies and Hot Sauce
Spicy Chili Veggie Pasta Meal brings heat, color, and comfort together in one big skillet. It is the kind of no-fuss vegetarian dinner that still tastes as planned.
Loaded with Frozen Asian Stir Fry Mix and Nando’s Hot Sauce
Why You Will Love and Enjoy Spicy Chili Veggie Pasta Meal
- Big bold flavor without fancy ingredients
- Quick enough for busy weeknights
- Easily adjustable heat level
- Budget-friendly and filling
Spicy Chili Veggie Pasta Meal
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings depending on size 1x
- Category: Vegetarian Recipes
- Diet: Vegetarian
Description
This Spicy Chili Veggie Pasta Meal is what I make when I want something bold, fast, and slightly fiery without fuss. It’s simple pantry spices, frozen veggies, and pasta all coming together in one big, saucy pan.
Ingredients
- 500 g pasta of your choice
- 1 kg frozen stir fry mix (Asian style works great)
- 125 ml olive oil
- 12.5 ml – 1 tbsp Kashmiri chili powder
- 12.5 ml – 1 tbsp Robertsons Rustic Garlic and Herb Spice
- 12.5 ml – 1 tbsp Robertsons Spice for Roast Potatoes
- 125 ml – 1/2 cup hot sauce of your choice
- 5 ml – 1 tsp salt for pasta water (If you prefer, it’s optional)
Instructions
- Bring a large pot of water to a rolling boil.
- Add 1 tsp salt (optional but preferable) and cook 500 g pasta according to packet instructions until just al dente.
- Don’t overcook it because it’ll heat up again in the pan. Drain well and set aside. No need to rinse unless it’s sticking badly.
- Heat a large non-stick pan over high heat.
- Add 1 kg frozen stir-fry mix straight from frozen.
- Cook on high heat, stirring often so it doesn’t steam too much. Let the excess liquid cook off properly. This usually takes about 8 to 10 minutes.
- Once most of the liquid has evaporated and the veggies start to sizzle slightly, lower the heat to medium-high.
- Add 125 ml olive oil, 1 tbsp Kashmiri chili powder, 1 tbsp Robertsons Rustic Garlic and Herb Spice, and 1 tbsp Robertsons Spice for Roast Potatoes directly into the pan.
- Stir well so the spices coat the vegetables evenly.
- Cook for another 3 to 4 minutes until fragrant and the remaining moisture cooks away.
- Taste the veggies at this point. If you like more heat, you can add an extra splash of the 1/2 cup of hot sauce.
- Switch off the stove. Add the drained 500 g cooked pasta and 1/2 cup hot sauce.
- Toss everything together thoroughly while the pan is still hot so the sauce coats the pasta evenly.
- Let it sit for 2 to 3 minutes before serving so the flavors settle slightly.
- Serve hot as a main dish or as a hearty side.
Notes
Created, prepared, tried, and tested Irene
Spicy Chili Veggie Pasta is an easy vegetarian pasta dinner made with frozen stir-fry vegetables, Kashmiri chili, and hot sauce. Perfect for busy weeknights when you need a simple spicy pasta recipe fast.
Spicy Chili Veggie Pasta Meal is perfect for anyone who wants bold flavor without complicated prep. It transforms frozen stir-fry vegetables and pantry spices into a satisfying vegetarian dinner that feels hearty, customizable, and ready for repeat nights at the table.
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