Sweet & Spicy Spaghetti Recipe | Vitamix CA

Sweet & Spicy Spaghetti

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

Total Time35 Minutes
Yield
4 servings
DifficultyIntermediate

Sweet & Spicy Spaghetti

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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

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

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

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.)

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.)

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.)

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Nutrition

Chef's Note

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.

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