Rocket & Chilli Spaghetti |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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I adapted this recipe from a non veggie friendly Jamie Oliver recipe which had parmesan and anchovies in it. I love this as its got a really perky flavour and its quick to make! Ingredients:
2 tablespoons extra virgin olive oil |
1 small garlic clove, peeled and finely sliced |
1/4 teaspoon chili flakes |
1 tablespoon capers |
100 g rocket |
1/2 lemon |
35 g spaghetti |
salt and pepper |
Directions:
1. Heat a wide saucepan or frying pan over a medium heat and add half the extra virgin olive oil.
2. Add the garlic, chilli and capers and fry gently for a minute or so. Add 2 handfuls of the rocket, the lemon zest and a good squeeze from half the lemon (you dont need all of it)and add half of the nutrional yeast, then remove from the heat. The rocket will wilt from the heat – mix it well with the garlic, chilli and capers.
3. Meanwhile, cook the spaghetti in plenty of salted boiling water, according to the packet instructions, and drain.
4. Toss together with the rocket and chilli sauce.
5. Season well with salt and pepper and serve with some of the reserved fresh rocket with more nutritional yeast and olive oil on top.
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