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square garlic spaghetti

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
Cook Time 10 minutes
Total Time 25 minutes
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.