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Chilli Pesto and Peanut Pasta

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  • Author: Preethi Vemu
  • Total Time: 30 minutes
  • Yield: 1


This pasta is yummy, with a distinct peanut flavor, and the faint heat of the chillies. If you love peanuts, you’ll love this.


  • Peanut Hummus – 1/4 C [Preparation below]
  • Red chilli paste – 1 Tbsp [Depending on how hot this is!]
  • Mustard paste – 1 Tbsp
  • Olive oil – 1 Tbsp
  • Garlic cloves – 4-6, finely diced
  • Dried Oregano – 1/2 Tsp
  • Paneer (Cottage Cheese) – 1/4 C [Optional]
  • Salt – To taste
  • Pasta – 1 C [I used 4 whole wheat vermicelli nests]


  1. Peanut Hummus – Roast a handful peanuts. Let it cool and remove the skin off the peanuts. Grind them with the garlic cloves in a mixer-grinder with some water. Add salt to taste, and refrigerate it.
  2. Cook the pasta according to the instructions on the box.
  3. Heat oil in a pan, and sauté the garlic cloves. Sprinkle the dried oregano on this.
  4. Add the peanut hummus, mustard and red chilli pastes and sauté them all together.
  5. If this resembles a thick paste, add some boiling water to get this to a sauce-like consistency.
  6. Add salt to taste, and gently mix the cooked pasta to this.
  7. Sprinkle the crumbled cottage cheese on this, if using.
  8. Serve hot.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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