Garlic, soy, chilli oil & spring onion pasta
This Asian pasta is a great fusion dish as you get all the aromatic goodness of chilli oil, garlic and ginger with the comforting capabilities of a mound of pasta!
You could top this with parmesan or any cheese of your choice but I skip the cheese as I find the cheese and soy to be a bit jarring.
This is a great 10-minute dinner to whip up when you’re short on time or don’t want to be stood over the hob for longer than it takes the pasta to cook.
Ingredients (serves 2):
400-500g dried pasta of your choice
4tbsp soy sauce
1 bunch spring onions (about 6 onions) finely chopped
2tbsp chilli oil (shop-bought)
1tbsp olive oil
2cm piece ginger grated
4 garlic cloves finely chopped
Method:
Boil the pasta to packet instructions (remember to salt the water!)
Heat the olive oil in a frying pan and add in the spring onions, garlic and ginger and cook until softened
Add the chilli oil and soy sauce
Transfer the pasta once cooked into the frying pan with a little of the pasta water, stir thoroughly and top with more chopped spring onions
If you try this Asian chilli oil pasta, tag me on Instagram in your posts or stories!