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For the Spicy Pronto Chutney:

To Assemble:

  • Rice milk 125.0 ml
  • Maize flour pasta 100.0 g
  • Water (As Required)
  • Sunflower oil 15.0 ml
  • Baby marrow (halved and sliced) 40.0 g
  • Soya strips (cut in half) 50.0 g
  • Mushrooms (sliced) 40.0 g
  • Red pepper (cubed) 30.0 g
  • Parsley (As Required, Finely Chopped)

Vegan food certainly doesn’t need to be boring. Your diners will attest to this when they try this spicy Napolitana vegan pasta, made with a delicious combination of baby marrow, mushrooms, red pepper, soya strips and a spicy chutney mix.



  1. For the Spicy Pronto Chutney:

    • Heat oil in a medium pot and sauté onions until translucent.
    • Add Robertsons Hot Rajah, Robertsons Cayenne Pepper and garlic and cook for a further 3 minutes.
    • Add Knorr Tomato Pronto and salt and allow to simmer for 15 minutes. Top with water and allow reduce to desired consistency.
  2. To Assemble:

    • Bring chutney mix to the boil together with the rice milk and allow to reduce to a thick consistency to create the Spicy Napolitana Sauce.
    • Boil pasta as per on pack instructions, drain and set aside.
    • In a medium pan, heat oil and add baby marrow, soya strips and Robertsons Veggie Seasoning and cook for 3 minutes. Add mushrooms and red pepper and cook until all veggies are cooked through.
    • Heat Spicy Napolitana Sauce in a pot, add in veggies and pasta, toss through until well coated.
    • Plate and garnish with finely chopped parsley.