Garlic Chili Oil Pasta with Smoky Pecans
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
671 kcal
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Course
Main Course
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Cuisine
American
Garlic Chili Oil Pasta with Smoky Pecans
Description
The pasta is cooked al dente, then refreshed with cold water and set aside. The chili garlic oil topping is prepared by gently sautéing garlic before mixing in dried onion flakes, red pepper flakes, chopped sun-dried tomatoes, and dried herbs. A bit of reserved pasta water is stirred in to loosen and meld the flavors before tossing with the noodles.
Separately, pecans are toasted until fragrant, then coated with a mix of garlic powder, soy sauce or tamari, maple syrup, smoked paprika, and nutritional yeast. These smoky, slightly sweet pecans add texture and an umami-rich, bacon-like flavor to the dish.
The pasta is served with the chili garlic oil, letting diners toss as they like to control the flavor intensity. Garnishing with fresh herbs and flaked sea salt enhances the dish’s freshness and balance. This meal can be made heartier by adding sliced veggies, beans, or swapping pecans with tofu for nut-free or soy-free alternatives.
Ingredients
For the pasta
- 8 ounce spaghetti cooked according to instruction on the package, or linguini, cooked to preference
For the chili garlic topping
- 1 tablespoon olive oil
- 3 cloves garlic finely chopped
- 1 teaspoon dried onion flakes
- ½ teaspoon red pepper flakes less or more to preference
- 2 tablespoons sun-dried tomatoes you can use dried or oil packed. If using oil packed, dab the excess oil off the sundried tomatoes so that they are easier to chop, chopped
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ¼ cup pasta water or more
For the smoky bacon-y pecans:
- ½ cup pecans chopped
- ½ teaspoon garlic powder
- 2 teaspoons soy sauce or tamari for Glutenfree
- 2 teaspoons maple syrup
- ½ teaspoon smoked paprika
- 1 teaspoon nutritional yeast
Instructions
- Make your spaghetti or linguini according to the instructions on the package in well salted water. Then drain and rinse with cold water and set aside
- Make the chili garlic oil topping:. Heat the oil in a small skillet over medium heat. Once the oil is hot, add in the garlic and stir for a few seconds then add the rest of the ingredients and stir in and take off heat.
- Once the garlic is starting to turn golden, add in the pasta water carefully and mix in.
- Add this mixture to your pasta and toss well. I usually put the pasta in the serving bowls and then pour some of this chili garlic toping all over and then let people either toss it themselves or leave it as is so that there’s more concentrated flavor over the noodles.
- Make the bacony pecans: To a small skillet over medium heat add the pecans then cook until the pecans are starting to smell slightly roasted. 2-4 mins
- Add the rest of the ingredients and toss really well. (Add a few drops of liquid smoke for extra smoky ness, optional). Keep stirring until the mixture starts to thicken a little then take off heat. 1-3 minutes
- This mixture will continue to thicken and kind of candy the pecans a little bit. Once the mixture is warm to touch, sprinkle these pecans into pasta and serve. Garnish with fresh basil or parsley and flakes sea salt.
- Storage: store cooked pasta, chili garlic oil and pecans separately. Heat the pasta and chili oil separately and toss and serve garnished with the pecans and fresh herbs
Notes
- Garnish with fresh chopped herbs like parsley or basil and flaked sea salt for added freshness.
- Add thinly sliced vegetables or cooked beans to make the dish more filling.
- For a nut-free version, replace smoky pecans with crumbled baked tofu using similar seasonings.
- Use gluten-free pasta to make this recipe gluten-free, and substitute coconut aminos for soy sauce for soy-free options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 89g | 30% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 3g | 15% |
| Sodium | 198mg | 8% |
| Potassium | 535mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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