Last Updated on August 14, 2019

Colorful Spicy-Sweet Thai Chili Pasta- PACKED with fresh, nutritious veggies. This recipe makes for a healthy dinner or potluck side dish. 

Ah pasta…how I love and hate you. Is there anyone out there like me, always craving pasta? I don’t know if it’s a carb thing- or just because it’s so versatile- but usually for dinner, my first thought is “Hmm…pasta?!” I remember when I first became vegetarian and was eating pasta and cheese for nearly every meal! Funny that I thought I was actually eating healthy because I was eliminating meat.

The good thing is, since my cooking has evolved, I generally eat pasta only once every couple weeks, and I almost never order pasta at restaurants; you just never know what those chefs are putting in there! (i.e. butter, cream, oil). Now that being said, I still love to enjoy a good pasta from time to time. And when I do, I like to make sure that it’s packed with as much nutritional goodness as I can get in there. This Thai Chili Pasta is a simple dish, but packed with healthy veggies so I feel less guilty about eating all those carbs. Please just make sure you add the sauce immediately before serving. Otherwise, it will soak into the noodles and this dish won’t be nearly as flavorful.

To begin, boil your chosen pasta according to package directions. Drain and rinse.

In a large skillet over medium-high heat, add olive oil and garlic. Cook for 1 minute.

Add the celery, orange pepper, red pepper, and red cabbage and cook 5 minutes, stirring occasionally. *The veggies should still be a little crisp.

Remove from heat and add the green onions, cilantro, Thai chili sauce, lime juice, ginger and red pepper flakes. Stir.

Add the pasta and stir to coat. Serve immediately. Remember, if making ahead of time, do not add sauce until immediately before serving.

Spicy-Sweet Thai Chili Pasta

★★★★★

5 from 2 reviews

Colorful Spicy-Sweet Thai Chili Pasta- PACKED with fresh, nutritious veggies. This recipe makes for a healthy dinner or potluck side dish.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Pasta

Scale 1x2x3x

Ingredients

• 8 ounces bow-tie (Farfalle) pasta (can be gluten free)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 stalks celery, diced
• 1 small orange pepper, seeded and chopped small
• 1 small red pepper, seeded and chopped small
• 1/2 cup chopped red cabbage
• 4 stalks green onion, chopped
• 3 tablespoons cilantro
• 3 tablespoons Thai chili sauce
• 1 1/2 tablespoons lime juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (add more if desired)

Instructions

1. Boil pasta according to package directions. Drain and rinse.
2. In a large skillet over medium-high heat, add olive oil and garlic. Cook for 1 minute. Add celery, orange pepper, red pepper, and red cabbage and cook 5 minutes, stirring occasionally. *Veggies should still be a little crisp.
3. Remove from heat and add green onions, cilantro, Thai chili sauce, lime juice, ginger and red pepper flakes. Stir. Add pasta and stir. Serve immediately. **If making ahead of time, do not add sauce until before serving.

Nutrition

• Calories: 254
• Sugar: 6.4
• Sodium: 264.3
• Fat: 5.4
• Carbohydrates: 46.8
• Protein: 8.7

Keywords: thai chili pasta, vegan thai chili pasta