Schezwan Pasta Recipe – Easy Green Pea Pasta Delight

Last Updated on 2 months by Neha Deshmukh

Schezwan Pasta Recipe – Easy Green Pea Pasta Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that the whole family will enjoy. This Schezwan Pasta recipe is exactly that. I first stumbled upon this when I was craving something spicy and comforting, and honestly, it’s been a weeknight staple ever since. It’s so easy to throw together, and the combination of the tangy Schezwan sauce with sweet green peas is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

This Schezwan Pasta isn’t just delicious; it’s a lifesaver. It’s ready in under 30 minutes, making it perfect for busy evenings. Plus, it’s a fantastic way to sneak in some veggies (hello, green peas!). The vibrant flavors are a delightful change from the usual, and it’s easily customizable to your spice preference. Honestly, who doesn’t love a good pasta night?

Ingredients

Here’s what you’ll need to whip up this Schezwan Pasta:

• 1 cup pasta (about 150g)
• ¼ cup green peas (about 40g)
• 2 teaspoons butter (about 10g)
• 3 tablespoons chopped onion (about 30g)
• 2 tablespoons chopped capsicum (bell pepper) (about 20g)
• 1 tablespoon Schezwan sauce (about 15ml)
• ¼ teaspoon mixed herbs (about 1g)
• A generous pinch of pepper powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Schezwan Sauce: This is the star of the show! You can use your favorite brand – I’ve had good luck with Everest and Ching’s Secret. If you’re feeling ambitious, you can even make your own Schezwan sauce from scratch (there are tons of recipes online!).
• Pasta: Penne, fusilli, or even macaroni work beautifully with this sauce. The ridges help the sauce cling on, giving you maximum flavor in every bite. I personally love using penne for this recipe.
• Mixed Herbs: I usually use an Italian herb blend, but feel free to experiment! A little oregano, basil, and thyme go a long way in adding a lovely aromatic touch.
• Green Peas: Fresh or frozen both work great! If using frozen, no need to thaw them first – just add them directly to the pressure cooker.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the pasta cooking. Boil water in a pot, add your pasta, a generous pinch of salt, and a few drops of oil. Cook until it’s al dente – that means soft but still with a little bite. Drain it and set it aside.
2. While the pasta is cooking, let’s tackle the peas. Pressure cook the green peas for about 3 whistles until they’re nice and tender. If you don’t have a pressure cooker, you can boil them for about 5-7 minutes.
3. Now, heat the butter in a pan over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden.
4. Toss in the chopped capsicum and sauté for another 2 minutes, until it’s slightly softened. We don’t want it mushy, just a little tender.
5. Time for the flavor bomb! Stir in the Schezwan sauce and a splash of water (about 1-2 tablespoons). Simmer for 2 minutes, letting the flavors meld together beautifully.
6. Add the cooked peas, salt, mixed herbs, and a generous pinch of pepper powder. Give it a good mix, ensuring everything is well combined.
7. Finally, add the cooked pasta to the pan and toss it around until it’s evenly coated with that delicious Schezwan sauce. Cook for another 2 minutes, allowing the pasta to absorb all those wonderful flavors.

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Taste as you go! Adjust the salt and pepper to your liking.
• A little bit of water helps the sauce coat the pasta evenly.

Variations

This recipe is super versatile! Here are a few ways to spice things up:

• Vegan Adaptation: Swap the butter for olive oil or a vegan butter alternative.
• Gluten-Free Adaptation: Simply use gluten-free pasta! There are some fantastic options available now.
• Spice Level Adjustment: If you like it extra spicy, add more Schezwan sauce or a pinch of red chili flakes. For a milder flavor, use less Schezwan sauce.
• Festival Adaptation: This is a perfect quick meal for a busy weeknight or a casual lunch. My kids absolutely adore it, so it’s always a hit when I need something kid-friendly.

Serving Suggestions

Serve this Schezwan Pasta hot, garnished with a sprinkle of fresh herbs (coriander or parsley work well). A side of garlic bread or a simple salad would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• What type of pasta works best for Schezwan sauce? Pasta shapes with ridges, like penne or fusilli, are ideal as they hold the sauce well.
• Can I use frozen green peas in this recipe? Absolutely! Frozen peas are a convenient and perfectly acceptable substitute.
• How can I adjust the spiciness of the Schezwan pasta? Adjust the amount of Schezwan sauce you use. You can also add a pinch of red chili flakes for extra heat.
• Can this pasta be made ahead of time? It’s best enjoyed fresh, but you can cook the pasta and peas ahead of time and store them separately. Then, simply combine everything when you’re ready to serve.
• What is a good substitute for butter in this recipe? Olive oil or any vegetable oil works well as a substitute for butter.