Sweet & Spicy Spaghetti

Chef: Mia Hackney

Ingredients

• 227g whole wheat spaghetti noodles
• 3 medium bananas (300g), peeled
• 1 tbsp vegetable oil
• 1 yellow onion (150g), roughly chopped
• 4 garlic cloves (15g), peeled and chopped
• ½ tbsp fresh ginger, cleaned and chopped
• 1 Fresno chilli (16g), stemmed and chopped
• 80g tomato paste
• 180ml water, reserved from cooking pasta
• 2 tbsp distilled white vinegar
• 2 tbsp low sodium soy sauce
• ½ tsp ground cayenne pepper
• 5 medjool dates (40g), pitted

Directions

1. Cook spaghetti according to packet instructions. Drain, reserving 180ml of pasta water for the sauce.
2. Place bananas into the Vitamix container and secure the lid.
3. Start on the lowest speed, then quickly increase to the highest speed. Blend for 20 seconds, using the tamper to push ingredients toward the blades.
4. Heat a medium pan over medium heat and add the vegetable oil.
5. Sauté onion, garlic, ginger and Fresno chilli until soft and translucent.
6. Add the blended bananas and tomato paste. Cook, stirring, until slightly thickened and the tomato paste has caramelised. Remove from heat.
7. Transfer the sautéed mixture to the Vitamix container. Add reserved pasta water, vinegar, soy sauce, cayenne pepper and dates. Secure the lid.
8. Run the Dips & Spreads Program, or start on the lowest speed and quickly increase to the highest speed. Blend for 60 seconds, using the tamper as needed.
9. Toss cooked spaghetti with the sauce and serve hot (reheat after tossing if needed).

Recipe Notes

• For a more traditional Filipino-style spaghetti, sauté 225g minced beef and 2 hot dogs (thinly sliced) and toss through with the noodles and sauce.