Veggie num num : Spaghetti w/ Spinach & Walnuts

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Chilli and garlic spaghetti with the crunch or fried bread crumbs and walnuts and the added yum of spinach; a little rustic and very tasty. I topped the dish off with a fried egg but for a lighter or vegan version simply omit the egg. Be sure to make your own breadcrumbs by roughly dicing 2 slices of stale or oven dried wholegrain bread. Serve on its own or with crusty bread for a super quick and delicious meal.

Preparation time: 15mins
Serves 4

375g (13 oz) spaghetti
1/3 cup olive oil
4 garlic cloves, diced
1 red chilli, diced
1½ cups breadcrumbs (approx. 2 slices of bread roughly diced)
2 tbs walnuts, roughly chopped
250g (9 oz) fresh spinach, roughly chopped

Cook the spaghetti to the packet instructions, drain and set aside.

Heat half the oil in a large heavy based saucepan; add the garlic and chill and fry for 1-2 minutes over medium heat until fragrant.

Add the bread crumbs and walnuts, toss well and fry for 3-4 minutes until breadcrumbs are crisp and golden.

Add the reserved pasta and olive oil toss well to combine; add the spinach and toss until just wilted and pasta is heated through. Season with sea salt and fresh ground pepper.

Serve topped with a fried egg and/or a little grated vegetarian cheese if desired.

Spaghetti w/ Spinach & Walnuts