This dish is an interesting blend of chilis and Indian spices that only a spice-lover can handle. Despite it's spice level, you can enjoy this pasta with cooling coconut milk, a variety of veggies, and heaps of vegan cheese to cut the heat. If you adore this dish, scale it up for friends and family. The best part? You can store the leftovers for up to three days.
Ingredients
- 1 cup short fusilli pasta
- 1½ tbsp extra-virgin olive oil
- 1 cup diced green bell pepper about 1 large pepper
- ½ cup finely chopped cabbage about ½ small head
- 1 small hot Indian or Thai green chili sliced
- ½ tbsp dried oregano
- 1 tsp curry powder garam masala, or Ground CCF Masala
- 1 tsp sea salt
- ½ tsp ground coriander
- ½ tsp freshly ground black pepper
- ¼ tsp ground turmeric
- ¼ tsp asafoetida
- 1 cup canned crushed tomatoes
- ½ cup passata or more crushed tomatoes
- ½ cup fresh sweet corn kernels about 1 ear or thawed frozen
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- 2 tbsp fresh cilantro leaves for serving
- 2 tbsp canned full-fat coconut milk or vegan cream for serving (optional)
- 2 tbsp shredded vegan cheddar cheese for serving
Instructions
- Cook the pasta according to the package directions.
- Drain and set aside.
- Meanwhile, in a large skillet, heat the oil over medium heat. Add the bell pepper, cabbage, and green chili and cook. Keep stirring for about 5 minutes until the vegetables soften.
- Add the oregano, curry powder, salt, coriander, black pepper, turmeric, and asafoetida and cook while stirring, until the spices are fragrant. Do this for about 1 minute.
- Reduce the heat to low and add the crushed tomatoes, passata, corn, nutritional yeast, and soy sauce. Cook and stir occasionally until the sauce is warmed through and the flavors have combined.
- After about 5 minutes, add the cooked pasta to the sauce and toss to coat.
- Serve warm topped with the cilantro, coconut milk (if using), and vegan cheese.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.