Spicy Pasta with Maple Syrup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g penne
- 2 cloves garlic)
- 1 chilli pepper (s), red, pitted
- 15 g iner, fresher
- 3 bell peppers, red, yellow, green
- 1 bunch spring onion (s)
- 200 g cherry tomato (s)
- 4 tablespoon olive oil
- 2 teaspoons sesame oil
- 1 lime (s), untreated, zest and juice it
- 3 tablespoon soy sauce
- 5 tablespoon maple syrup, grade C
- some sea salt and pepper
- some cayenne pepper
- Chili powder
- 100 g spinach leaves, fresher
- 1 jalapeño, possibly
Print Recipe
Pin Recipe Instructions
- Cook the penne al dente according to the instructions on the packet.
- Finely chop the garlic, chilli pepper and ginger. Cut the peppers into small cubes, the spring onions into rings, halve the cherry tomatoes.
- Heat the olive and sesame oils together in a large pan or in a wok. Briefly sweat the garlic, ginger and chilli pepper, then add the remaining vegetables.
- Add the lime zest and juice to the vegetables, simmer for 5 minutes. Deglaze with soy sauce and maple syrup. Season to taste. Fold the vegetables and finally the spinach into the pasta.
- Tip: If you like it spicier, you can vary the amount of ginger and chilli or add a jalapeño.
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