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A quick one-pan pasta recipe where spaghetti is cooked directly in boiling water with tomatoes, red onion, and garlic, then finished with mango chutney and crumbled feta cheese for a sweet and savory flavor.
2 garlic cloves, finely chopped70g mango chutney Method 1. Heat a drizzle of oil in a large non-stick saucepan. Add the tomatoes and red onion and fry over a medium heat for 5 minutes, stirring regularly.
Add the garlic to the pan for the final minute. 2. Stir in the balsamic vinegar and olive oil, then add the measured boiling water. Season generously with salt. 3. Hold the spaghetti in both fists, twist in the middle, before carefully dropping the strands into the water and letting them fan out around the pan.
Bring to the boil over a medium heat, gently pushing down the ends of the spaghetti as they soften, until they are fully submerged. Simmer over a medium heat for 7 minutes, stirring and turning the spaghetti regularly so it doesn’t stick to the base of the pan. 4. Stir in the mango chutney and crumbled feta. Season with salt and pepper and give everything a good stir.
Cook for a further 3–5 minutes, stirring occasionally, until the pasta is al dente. 5. Remove the pan from the heat and leave to rest for 3 minutes. Give it a final stir and serve garnished with a few fresh basil leaves. You can swap the mango chutney for sweet chilli sauce and add a few chilli flakes for heat.
Add chopped spinach to this, or kale. Just fry the kale with the red onions and tomato.
Spaghetti Mango Chutney Feta Cheese Pasta Recipe One-Pan Meal