I wanted to share this lovely, super-quick and easy Vegetarian Spaghetti Recipe I conjured up recently! My inspiration was a mix of receiving some lovely Jalapeno Chilli Jam from a local company AND seeing someone make a very simple spaghetti dish online, so I came up with my own take on it. It was slurping-ly good even if I say so myself and only approx. 575 calories per portion.

Ingredients (for 2);

• 1 large onion, thinly sliced
• 4 cloves of garlic, minced
• 2 tablespoons of @yorkshirepreserves Jalapeno Chilli Jam mixed with a splash of water
• Salt and pepper, to taste
• 250ml coconut milk or cream
• 1 teaspoon of dry parsley
• 115g of spaghetti
• Olive oil

Method (Approx. 20 – 25 mins including prep);

1. In a large frying pan over medium heat, add a couple of tablespoons of olive oil. Once the oil is hot, add the sliced onions with a pinch of salt. Cook, stirring occasionally, for 10-15 minutes or until the onions are golden brown and caramelised. If the onions start to stick, you can add a little water to the pan to help deglaze it.
2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving some of the pasta water for later.
3. Once the onions are caramelised, add the minced garlic to the pan. Cook for about 1 minute or until fragrant. Then, stir in the chilli jam and cook for another minute.
4. Pour in the coconut milk or cream, add the dry parsley, and season with salt and pepper to taste. Let the sauce simmer for a few minutes to thicken slightly.
5. Add the cooked spaghetti to the pan with the sauce, tossing to combine. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
6. Serve the pasta hot, topped with an extra spoonful of chilli jam and some chilli flakes for those who enjoy a bit more heat. AND a sprinkle of grated cheese.

And there you have it! Why not give it a go yourself, and let me know what you think?

Happy munching 🙂

Jen@jensfoodblog

#jensfoodblog

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