Spicy Pasta With Pinenuts

I love this fusion pasta dish, by Yotam Ottolenghi from his book Plenty.   I replaced the butter with Pure olive margarine and used egg free pasta to make it vegan.   I also reduced the fat content, as I thought 200 g margarine was a little excessive and for my taste doing so does not impact on the finished dish.

Serves 4

300 g spaghetti
6 tbsp olive oil
1 garlic clove crushed
100 g vegan margarine
2 small onions finely chopped
1 tsp ground ginger
1 tsp sweet paprika
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp chilli powder
1 tsp turmeric
Salt and pepper
80 g pine nuts

Gently toast the pine nuts in a pan, place in a pestle and mortar and crush, leaving some of the pine nuts whole.

Melt the margarine in a large frying pan, add the oil, onion and garlic and fry until the onion is translucent, being careful not to burn the garlic.

Add the spices to the onion and cook gently for about 5 mins to release the flavours of the spices but avoid cooking on too high a heat to avoid burning, season with plenty salt and pepper and mix.   Cook the pasta until al dente.

Drain the pasta and combine with the spice mixture and serve with the pine nuts sprinkled over the top.   I love this dish served with lightly fried broccoli, peppers, courgettes and onion.