Chilli Pesto and Peanut Pasta
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 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 - ¼ 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 - ½ Tsp
  • Paneer (Cottage Cheese) - ¼ 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.
Recipe by Honest Cooking at