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Sweet & Spicy Spaghetti

A sweet & spicy take on a classic, inspired by Filipino ingredients.
Sweet & Spicy Spaghetti

Submitted By:

Dietary Interests: Diabetes Friendly , Heart Friendly , Vegan , Vegetarian

Allergens: Gluten , Soy

Yield:

4 servings (840 ml)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

4 servings (840 ml)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

4 servings (840 ml)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 8 ounces (227 g) whole wheat spaghetti noodles
  • 3 medium (300 g) bananas, peeled
  • 1 Tablespoon vegetable oil
  • 1 (150 g) yellow onion, roughly chopped
  • 4 (15 g) garlic cloves, peeled and chopped
  • ½ Tablespoon (5 g) fresh ginger root, cleaned and chopped
  • 1 (16 g) Fresno chili, stemmed and chopped
  • ⅓ cup (80 g) tomato paste
  • ¾ cup (180 ml) water, from cooking pasta
  • 2 Tablespoons (30 ml) distilled white vinegar
  • 2 Tablespoons (30 ml) low sodium soy sauce
  • ½ teaspoon ground cayenne pepper
  • 5 (40 g) medjool dates, pitted

Directions

  1. Boil spaghetti noodles according to package instructions. Strain noodles, saving 3/4 cup of pasta water for blending sauce.
  2. Place bananas into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its 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. Sauté onion, garlic, ginger, and Fresno chili until soft and translucent. Add the blended bananas and tomato paste to the pan, stirring and cooking until slightly thickened and the tomato paste has caramelized. Take pan off heat.
  5. Transfer sautéed mixture to the blending container along with the reserved pasta water, vinegar, soy sauce, cayenne, and dates. Secure the lid.
  6. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  7. Toss cooked spaghetti noodles with the blended sauce and serve hot. (Reheat after tossing, if necessary.)

Chef's Notes

  • For a traditional Filipino-style spaghetti, sauté 1/2 lb. ground beef and 2 hot dogs (sliced thin diagonally) and toss with noodles and sauce.
  • This fun sweet and spicy twist on a tomato sauce with bananas and dates offers a unique twist, combining natural sweetness with nutritional benefits. Bananas are rich in potassium, vitamin C, and fiber, while dates provide essential minerals like magnesium and iron, along with natural sugars for energy. Pairing this sauce with whole wheat noodles enhances the dish's nutritional profile, adding fiber and B vitamins that support gut and overall health.

Ingredients

  • 8 ounces (227 g) whole wheat spaghetti noodles
  • 3 medium (300 g) bananas, peeled
  • 1 Tablespoon vegetable oil
  • 1 (150 g) yellow onion, roughly chopped
  • 4 (15 g) garlic cloves, peeled and chopped
  • ½ Tablespoon (5 g) fresh ginger root, cleaned and chopped
  • 1 (16 g) Fresno chili, stemmed and chopped
  • ⅓ cup (80 g) tomato paste
  • ¾ cup (180 ml) water, from cooking pasta
  • 2 Tablespoons (30 ml) distilled white vinegar
  • 2 Tablespoons (30 ml) low sodium soy sauce
  • ½ teaspoon ground cayenne pepper
  • 5 (40 g) medjool dates, pitted

Directions

  1. Boil spaghetti noodles according to package instructions. Strain noodles, saving 3/4 cup of pasta water for blending sauce.
  2. Place bananas into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its 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. Sauté onion, garlic, ginger, and Fresno chili until soft and translucent. Add the blended bananas and tomato paste to the pan, stirring and cooking until slightly thickened and the tomato paste has caramelized. Take pan off heat.
  5. Transfer sautéed mixture to the blending container along with the reserved pasta water, vinegar, soy sauce, cayenne, and dates. Secure the lid.
  6. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  7. Toss cooked spaghetti noodles with the blended sauce and serve hot. (Reheat after tossing, if necessary.)

Chef's Notes

  • For a traditional Filipino-style spaghetti, sauté 1/2 lb. ground beef and 2 hot dogs (sliced thin diagonally) and toss with noodles and sauce.
  • This fun sweet and spicy twist on a tomato sauce with bananas and dates offers a unique twist, combining natural sweetness with nutritional benefits. Bananas are rich in potassium, vitamin C, and fiber, while dates provide essential minerals like magnesium and iron, along with natural sugars for energy. Pairing this sauce with whole wheat noodles enhances the dish's nutritional profile, adding fiber and B vitamins that support gut and overall health.

Ingredients

  • 8 ounces (227 g) whole wheat spaghetti noodles
  • 3 medium (300 g) bananas, peeled
  • 1 Tablespoon vegetable oil
  • 1 (150 g) yellow onion, roughly chopped
  • 4 (15 g) garlic cloves, peeled and chopped
  • ½ Tablespoon (5 g) fresh ginger root, cleaned and chopped
  • 1 (16 g) Fresno chili, stemmed and chopped
  • ⅓ cup (80 g) tomato paste
  • ¾ cup (180 ml) water, from cooking pasta
  • 2 Tablespoons (30 ml) distilled white vinegar
  • 2 Tablespoons (30 ml) low sodium soy sauce
  • ½ teaspoon ground cayenne pepper
  • 5 (40 g) medjool dates, pitted

Directions

  1. Boil spaghetti noodles according to package instructions. Strain noodles, saving 3/4 cup of pasta water for blending sauce.
  2. Place bananas into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its 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. Sauté onion, garlic, ginger, and Fresno chili until soft and translucent. Add the blended bananas and tomato paste to the pan, stirring and cooking until slightly thickened and the tomato paste has caramelized. Take pan off heat.
  5. Transfer sautéed mixture to the blending container along with the reserved pasta water, vinegar, soy sauce, cayenne, and dates. Secure the lid.
  6. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  7. Toss cooked spaghetti noodles with the blended sauce and serve hot. (Reheat after tossing, if necessary.)

Chef's Notes

  • For a traditional Filipino-style spaghetti, sauté 1/2 lb. ground beef and 2 hot dogs (sliced thin diagonally) and toss with noodles and sauce.
  • This fun sweet and spicy twist on a tomato sauce with bananas and dates offers a unique twist, combining natural sweetness with nutritional benefits. Bananas are rich in potassium, vitamin C, and fiber, while dates provide essential minerals like magnesium and iron, along with natural sugars for energy. Pairing this sauce with whole wheat noodles enhances the dish's nutritional profile, adding fiber and B vitamins that support gut and overall health.