25 min

Chilli Spaghetti

Italian dishes are usually not something we eat spicy, but including some chillies creates a delightful surprise.


4 servings

400 g
350 g
400 g

Cherry tomatoes
Red bell peppers
Pre-cooked lentils

140 g
1 tea sp
15 g
4 cloves

Red chilli peppers
Tomato paste
Fresh parsley


10 min

  1. Mince garlic
  2. Cut away the seeds of the chilli peppers and chop finely
  3. Halve the cherry tomatoes
  4. Cut bell pepper into short strips


15 min

pan 1b

Sauté garlic and chilli in oil

low/medium heat ~5 min

pan 2

Cook pasta

~10 min, save 100 ml of the water when the pasta is done

pan 1 continued

Add tomato paste

~2 min

Add tomatoes and bell peppers

cook until soft ~5 min, season with salt and pepper

Add ca. 100 ml pasta water, sugar and
the lentils

simmer ~3 min, taste and add salt and pepper if needed

Serve with parsley


Make it a dinner party

Add some toasted pine nuts for serving.
To add more vegetables you can use zucchini.
To make it simpler you could leave away the lentils and bell peppers.


  1. Daniël on June 10, 2020 at 11:40 pm

    Great recipe! I changed the pine nuts for peanuts, and made this for some 15 people in my student association, and although many are not usually fond of vegetarian recipes, I received several amazed reactions of fellow students really enjoying the meal. Especially the chili peppers are just an amazing twist to pasta. Quite easy, very tasty, potentially vegan, and healthy 🙂

  2. Glisssa on August 2, 2020 at 8:33 pm

    Ik vond dit recept erg lekker. Omdat ik niet van heel pittig houd maar het recept toch lekker vond klinken heb ik de hoeveelheid chili pepers sterk verminderd.

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