Spaghetti with chilli and garlic

This rich and comforting spaghetti with chilli and garlic is the perfect fusion of Italian and Asian flavours. A classic pasta dish gets an umami-packed twist with soy sauce, vegetarian oyster sauce, and miso, creating a deep, savoury depth that clings to every strand.

Shredded tofu and shiitake mushrooms add a hearty bite, soaking up all the bold, garlicky goodness. Spicy, buttery, and irresistibly flavourful, this dish is the ultimate cosy dinner for when you want something simple yet deeply satisfying.

Spaghetti with chilli and garlic: Ingredients

• 200g spaghetti
• 1 tbsp extra virgin olive oil
• 30g butter
• 3 cloves garlic thinly sliced
• 1/2 red chilli deseeded and thinly sliced
• 3 spring onions finely sliced, white and green part separated
• 140g extra firm tofu pressed, coarsely grated, and patted dry
• Small handful dried shiitake mushrooms rehydrated, patted dry, and sliced
• 1.5 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1.5 tbsp vegetarian stir fry sauce or oyster sauce (if not veggie)
• 1 tsp miso
• 40g freshly grated Parmesan plus extra to serve
• Small handful torn Thai basil leaves
• Toasted chopped nuts to serve

How to make spaghetti with chilli and garlic

Firstly, bring a large pot of salted water to the boil. Add your spaghetti and cook until al dente. Drain reserving a cupful of pasta water.

Meanwhile, heat the oil and half the butter in a large frying pan over a medium-high heat. Add in the garlic, chilli, and white spring onion and fry for a couple of minutes until the garlic starts to colour, stirring often.

Tip in the tofu and mushrooms and fry until the tofu is golden brown.

Reduce the heat before adding your spaghetti to the pan along with the remaining butter, soy sauces, vegetarian oyster sauce, and miso along with a splash of pasta water. Toss well to coat.

Sprinkle over the Parmesan and basil leaves and toss again, adding more pasta water if necessary.

Serve immediately sprinkled with toasted nuts for added crunch, more Parmesan and the green spring onion.

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Spaghetti with chilli and garlic

5 from 1 vote

Chilli and garlic spaghetti with an Asian-inspired twist. Made with soy sauce, vegetarian oyster sauce, miso, shredded tofu and mushrooms.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Fusion

Ingredients Method

Ingredients

  

• 200g spaghetti
• 1 tbsp extra virgin olive oil
• 30g butter
• 3 cloves garlic thinly sliced
• 1/2 red chilli Thinly sliced
• 3 spring onions finely sliced, white and green part separated
• 140g extra firm tofu pressed, coarsley grated, and patted dry
• small handful dried shiitake mushrooms rehydrated, patted dry, and sliced
• 1.5 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1.5 tbsp vegetarian stir fry sauce oyster sauce
• 1 tsp miso
• 40g freshly grated Parmesan plus extra to serve
• small handful torn Thai basil leaves
• toasted chopped nuts to serve

Method

 

1. Bring a large pot of salted water to the boil. Cook the spaghetti until al dente and drain, reserving a cupful of pasta water.
2. Meanwhile, heat the olive oil and half the butter over a medium-high heat in a large frying pan. Add the garlic, chilli, and white part of the spring onion. Fry until the garlic is starting to get a little colour, 1-2 minutes.
3. Add the tofu and mushrooms and fry until the tofu is golden, stirring often.
4. Lower the heat to medium-low. Add the spaghetti, soy sauces, vegetarian stir fry sauce, miso, the remaining butter, and a good splash of pasta water. Toss well to coat.
5. Sprinkle in the Parmesan and Thai basil and stir, adding an extra splash of pasta water if necessary.
6. Serve with the toasted nuts, green spring onion, and an extra grating of Parmesan.