Spaghetti – we love making them, we love eating them, we just love them! And what is there not to love? They are so versatile – you can have them hot with tomato sauce and meatballs or cold with some kale and pesto.
We all know that there are some classic recipes and we appreciate that, but how about we challenge you a bit – let’s spice up the spaghetti and create modern, exciting dishes! Today we will show you 3 different recipes on how to do exactly this – take a classic ingredient like the spaghetti and spice it up with some new flavours!
3 Ways to Spice Up Spaghetti
Here are our innovative ways on how to spice up your spaghetti dish:
1. Spicy Garlic Shrimp Spaghetti
In your fridge, you have some pre-cooked spaghetti, drenched in bland tomato sauce. What will you do – will you grate some cheese on top and have them like that, or will you make something far more delicious and fabulous?
- 2 cloves of garlic
- 1 tsp ginger paste
- 8 shrimps
- 1 tsp sesame oil
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1-2 tsp white vinegar
- 2 green chilli peppers
Heat up your wok to a high temperature and melt the butter with the olive oil. Toss the ginger paste and the finely chopped peppers in. Stir for 30 seconds, add the minced garlic. After 30 more seconds in the wok add the sesame oil, soy sauce, vinegar and honey.
Now the cleaned shrimps are ready to go in the pan. Cook for 4-5 minutes at high heat. When they are ready, grab your pasta with the tomato sauce and put everything in the pan, stir for 1-2 minutes.
Serve with dill on top.
We spiced it up good, didn’t we? Our first two recipes are like fire and ice – first we had the fire and now let’s bring down the heat a little bit and check our next recipe.
2. Mint Spaghetti with Yoghurt
You remember the spaghetti you boiled yesterday, but totally forgot in the fridge and never got to actually cook them? Now is their time!
- 1 garlic clove
- 1 cup of plain greek yoghurt
- 2 tsp dried mint
- ¼ cup of water
- the juice of 1 lime
- the zest of 1 lime
- 1 tbsp salt
In a bowl add your minced garlic, the juice and zest of a lime, salt, chopped parsley, dried mint and the yoghurt. Whisk until everything is combined well. If you think it is too thick, add some of the water, but do not make the sauce too loose.
Get your spaghetti from the fridge and drain them, if they were left in any water. Add them to the bowl and mix with our beautiful and fresh sauce.
Tip: This dish can be eaten cold like this, or you can warm up the spaghetti first and then add the sauce!
The last idea we have is for those, who are not afraid to run an extra mile in order to have a delicious meal in the end!
3. Chicken and Veggies Spaghetti
Any spaghetti that you have in the fridge will do the work for this recipe!
- 2 chicken breasts
- 3 carrots
- 2 red bell peppers
- 1 onion
- 2 oz or 50 g of butter
- 1 tbsp canola oil
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp light-dark soy sauce
Step 1 – Prepare your ingredients
Wash the chicken breasts underwater and pat them down dry with some paper towels, Cut into 2 inch or 5 cm wide strips and then cut those strips in half.
Peel the carrots, wash and remove all seeds from the peppers, peel the onion – chop the veggies into larger pieces, try to make all pieces the same size, so everything can cook evenly.
Step 2 – Pan-Fry
Heat up your pan and add the oil and butter. In go the veggies – cook them until you see the onions get translucent and caramelised. Add 1 tbsp of soy sauce and stir for 1 minute, then add the chicken pieces and the other tbsp of soy sauce.
Cook for another 5-7 minutes, until the chicken is ready.
Step 3 – Mix with the spaghetti and add more soy sauce if needed
Those were our top 3 ways to spice spaghetti! Because we want to make you happy, some more useful tips would be:
- If you have butter, flour and milk – make a quick bechamel sauce, it will go great with the spaghetti and with some garlic mushrooms;
- Spice up any tomato sauce by adding 1 tbsp of butter, garlic clove, onion powder and rosemary – slow cook for 5-10 minutes to extract all the beautiful aromas! You can even drizzle some lemon juice for more tanginess;
- If your spaghetti is getting crusty, put them in a deep pot and add ½ cup of heavy cream, season with salt and pepper, and cook on low heat for 10 minutes. When you get them out, chop some spring onion. Serve a spoonful of yoghurt on top and sprinkle the onion. Very fresh, very summery dish!
- If you are fond of eating your spaghetti cold, put them in a bowl with some kale, cherry tomatoes, olive oil and basil pesto. Turn the bland pasta into a tasty salad. Yum!
We hope you liked our tips & tricks and we will make sure to share more of them with you in the future!