Spaghetti with Bread Crumbs and Chilli

vegan spagetti

This is not gluten-free. But if I am going to eat pasta, this is what I eat.

It is plain. But if you use quality ingredients, you really cannot beat it.

I am have craved this my first pregnancy, and ate it WAAAYYY too much than I “should” have… so if you are keen to carb it up and indulge in some Italian, this one is a classic.


  •  2/3 cup good quality olive oil

  •  2 cups panko breadcrumbs

  •  Finely grated zest and juice of 1 lemon, plus wedges to serve

  •   Handful of flat-leaf parsley leaves, finely chopped

  •   1 small onion, finely chopped

  •   3 garlic cloves, finely chopped

  •   1 long red chilli, seeds removed, finely chopped

  • 400g spaghetti

  • Salt and pepper to taste


Heat 1/4 cup of the olive oil in a large frypan over medium heat. Add breadcrumbs and lemon zest. Fry mixture, stirring, for 3-4 minutes until toasted and lightly golden. Transfer to a bowl to cool, then stir through the parsley and set aside. Wipe the frypan clean and set aside.

Cook the spaghetti in a saucepan of boiling, salted water according to the packet instructions.

Meanwhile, return the frypan to medium heat and add 1 tablespoon oil. Add the onion and garlic, then cook, stirring, for 2-3 minutes until softened. Add the chilli and cook for a further 1 minute. Pour lemon juice and remaining 1/3 cup oil into frypan and stir to combine.

Drain pasta and using tongs, combine pasta and 1/2 the breadcrumb and onion and garlic mix, and toss to combine.

Serve the pasta and top with remaining cooked breadcrumbs.

Serve immediately with lemon wedges, salt and pepper and some extra fresh parsley if desired.


the compassionate road vegan pasta