Preparation time: 15 min
Cooking time: 25 min
garlic, 4 large cloves, minced
low-sodium chicken broth, 1 cube
2 tsp cornflour dissolved in 1 tbsp water
Parmesan cheese, 1/2 cup, grated
yoghurt, 2 tbsp
freshly-ground black pepper
basil, 1/2 tsp
red chili flakes
1 large bell pepper, chopped
cilantro to garnish
1 Heat olive oil in a saucepan and sauté the garlic. Dissolve the chicken stock in one cup of water. Add to saucepan and bring to a boil.
2 Cook the broth covered on low heat for 15 minutes.
3 Meanwhile, heat water in a pot with a pinch of salt and a drop of olive oil. When bubbles begin to form, lower the heat and add spaghetti. Add bell peppers. Cook pasta al dente.
4 Transfer the broth into a blender and blend till smooth. Then pour back into the saucepan on medium heat.
5 Whisk yoghurt into the broth and mix well. Lower heat and add cheese. Allow cheese to melt. Add salt, pepper, basil and chili flakes, and garnish with cilantro.
6 The spaghetti should be cooked by this time. Spoon bell peppers and spaghetti into the sauce on low heat and mix well.