Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs

This recipe is sponsored by DeLallo.

This is a brand new recipe that’s part of our Spring 2023 SOS Series – in other words, EASY recipes! View our full collection of SOS recipes here.

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What’s In This Post

• Lindsay’s Notes
• Chili Garlic Pappardelle Recipe
• Chili Garlic Pappardelle Video
• Frequently Asked Questions
• Reviews

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Lindsay’s Notes

Oh man, these slippery, spicy noodles are a TREAT. Silky, rich, full of deep flavor and a flash of heat!

I would say this recipe belongs less in the “normal family dinner” category and more in the “hangry / hardcore craving / last minute meal” category.

The big flavors end up being a bit much for my kids, so I make this for a need-it-right-now hungry mom moment that calls for something ultra-satisfying, silky, and spicy. I often end up eating it right over the stove in a moment of pure and absolute joy.

And luckily, the components can work for everybody (buttered noodles is always a kid win, plus eggs and broccoli!), so it can be easily worked into something family-friendly or meal-prep friendly if you batch some extra broccoli and eggs to throw into other meals throughout the week. SOS at its finest.

The miso just does something magical to this whole thing – if you don’t have it I think you’ll still end up just fine. But if you have it (hopefully I already convinced you to buy some with the Miso Crunch Salad!) it will elevate the flavor and add a depth that’s just really amazing for such a fast and easy recipe.

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Chili Garlic Pappardelle Video

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Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs

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• Author: Lindsay
• Total Time: 40 minutes
• Yield: 4 servings

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Description

Slippery, spicy, bossy noodles with a minimal-ingredient sauce, topped with a pile of roasty smashed broccoli and a perfectly messy soft egg. Yes, please.

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Ingredients

Units

Chili Garlic Pappardelle:

• 8 ounces DeLallo Egg Pappardelle
• 4 tablespoons butter
• 1 clove garlic, minced
• 3 tablespoons hoisin sauce
• 1 tablespoon honey
• 1 tablespoon chili crisp (more to taste)
• 1 tablespoon white miso
• 1/2 cup reserved cooking water
• freshly ground black pepper
• 1 tablespoon chili crisp (optional for topping)

Smashed Broccoli and Eggs:

• 1 head of broccoli, cut into florets (about 4 cups)
• 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
• 1/2 teaspoon salt
• 4 eggs

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Instructions

1. Broccoli: Preheat the oven to 425 degrees. Arrange the broccoli on a sheet pan; drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes until softened and roasty. Smash each piece of broccoli with the back of a wooden spoon to create flat little crispy bites – transfer back to the oven and roast for another 5-10 minutes. 
2. Eggs: I use this egg cooker (affiliate link) and fill the water line to “medium.” I let the eggs rest in cold water for about 5 minutes when they’re done cooking. You can also just use a normal pot on the stove to make a 6-minute egg. Here’s more on that. 
3. Pasta: Cook pappardelle according to package directions.
4. Sauce: Melt butter in a large skillet over medium heat. Add garlic; cook until soft and fragrant. Add hoisin, honey, chili oil, and miso; whisk until mostly incorporated (it’ll be a little chunky from the miso but it’ll smooth out). Add reserved pasta water and let it come to a gentle simmer; add pasta and continue to cook for 3-5 minutes until the sauce is coating all of the bits of pasta. 
5. EAT! Half the time I just end up eating these noodles over the stove in all their slippery, spicy goodness. But if you can manage, get the smashed broccoli and soft egg served up on top of a bowl of noodles, with an extra dollop of chili crisp over the eggs, and that is one beautiful meal.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Asian-Inspired

Keywords: chili garlic pappardelle, miso butter pappardelle, pappardelle recipe

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Why Pappardelle?

The wide shape of pappardelle is just so fun. I keep myself stocked up with DeLallo egg pastas, including but not limited to pappardelle, tagliatelle, etc. We LOVE DeLallo and have worked with them for years – our longest running sponsor, and for very, very good reason. They have the best pasta essentials, both made with love and a high commitment to quality here in the US and imported from Italy.

Normally I use pappardelle for more standard recipes like the burst tomato pappardelle, slow cooker ragu, date night lemon pappardelle with shrimp, etc. (ALSO DELICIOUS.)

But in this case, the pappardelle reminds me of the wide, flat Asian noodles that are so delicious in recipes like pad see ew – and the DeLallo ones that I keep in my pantry are perfect for this spicy, noodle-y little number. It’s a fun Italian-Asian inspiration and combo that is – bottom line – very delicious.

Why Miso?

Miso is a fermented soybean paste that is used in Japanese cooking.

I love white miso for sauces and dressings – remember the Miso Crunch Salad?

In this case, I think it builds really great flavor without requiring a bunch of time. The slightly sweet, barely fermented taste works into a silky, slippery, barely-there sauce for the noodles. When I’ve made it without the miso, it’s just missing that thing that makes me go back for seconds and thirds. The funk of the miso with the sweetness of the honey and the crunch from the chili crisp? Mm yes.

Something Else To Use Besides Broccoli Or Eggs?

Just about any veggies would work here! Peppers, spinach, bok choy? Just roast or steam them and throw them on top.

And for an alternative protein, I think a nice piece of grilled, marinated chicken (Asian flavors, ideally) would be really good here.

One last thought: I personally love a big pile of twisted, tangled, uninterrupted noodles (no veggies), so that’s why I prefer layering over mixing the veg and protein right in. The noodles can stand alone!

Making It Less Spicy?

Just leave out the chili crisp, or buy the less-spicy chili crisp! If you can find a chili onion crunch, that is delicious and I find it to be very mild.

Serving It To a Family?

I have two young kids, so for my girls, we pull out some noodles before they hit the sauce and make buttered noodles for them! And they love the roasted broccoli and eggs. Basically, all the same things, deconstructed, and minus the spicy. Everybody wins!

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Thank you to DeLallo for sponsoring this recipe!

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Steph’s Chickpea Curry with Spinach and Rice

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What’s In This Post

• Lindsay’s Notes
• Chickpea Curry Recipe
• Chickpea Curry Video
• Frequently Asked Questions including subs and modifications
• Reviews

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Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection.

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp over the whole thing… it’s definitely a living-my-best-life type moment.

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Chickpea Curry Video

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Steph’s Chickpea Curry with Spinach and Rice

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• Author: Lindsay
• Total Time: 25 minutes
• Yield: 4 servings

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Description

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

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Ingredients

Units

• 1 tablespoon avocado oil
• 2 cloves garlic, minced
  
• 1 tablespoon brown sugar (more to taste)
• 1 1/2 tablespoons red curry paste (currently loving Maesri or Thai Kitchen brand)
• one 14-ounce can full fat coconut milk
• 1 1/2 tablespoons soy sauce
  
• one 14-ounce can chickpeas, drained and rinsed
• 2–3 cups fresh spinach, chopped
• 1/2 cup cilantro, chopped
• 1 1/2 cups jasmine rice, uncooked

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Instructions

1. Cook rice according to package directions.
2. Heat the olive oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
4. Add chickpeas and spinach; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
5. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). 

Notes

For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion on a mandoline. Toss sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, and 1/2 teaspoon salt and 1/2 teaspoon sugar. Let them hang out for 20-30 minutes (more if you have time) and just serve with the curry! So good. My kids love these, too!

1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice!

If your sauce is too runny, this is likely because of the brand of coconut milk. Typically when I use Asian brands of coconut milk (Aroy D or Chaokoh) I do not have this issue, and the sauce consistently turns out thick and luscious and creamy, almost like a gravy. If you find yourself with a runny sauce, just whisk one tablespoon of cornstarch into one tablespoon of cold water and add it to the bubbling sauce in the pan. Within a minute or two of gentle heat, you’ll see it start to thicken up. Works like a charm.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Saute
• Cuisine: Asian-Inspired

Keywords: chickpea curry, curry recipe, vegetarian curry

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Chickpea Spinach Curry: Frequently Asked Questions

What is the best kind of coconut milk to use?

The texture of the sauce will vary a bit depending on brand. I like Aroy-D or Chaokoh canned coconut milk (full fat). If you use a coconut milk that is more on the runny side and the sauce isn’t thick enough for you, you can add the cornstarch slurry as directed in the recipe notes.

Can you use light coconut milk?

Personally I prefer full-fat coconut milk for this (and most) recipes. If you do use light coconut milk, it will probably need a bit of thickener such as the cornstarch to get it creamy and saucy as pictured.

Can you use a different protein besides the chickpeas?

Yes, absolutely. I love this with just about everything – tofu, chicken, shrimp, salmon, etc. It is a magical sauce that makes everything taste amazing.

How could I add more vegetables to this?

I have added sliced bell peppers to the sauce, sautéing them first so they are nice and soft. This sauce also goes well with broccoli.

I also love serving this with a little pickled cucumber salad – instructions for that are in the recipe notes.

How do the leftovers keep?

This recipe makes for awesome leftovers. I especially like this for leftovers because the chickpeas do better in the fridge for longer than chicken or shrimp. This works great to make ahead and keep in the fridge for a week’s worth of lunches! Store it separately from the rice, or just side-by-side in individual containers.

If you can, you may want to hold off on adding the spinach until just before serving – it’s not necessary, but it would ensure that you don’t encounter any mushy or slimy spinach in your leftovers.

Can I make this vegan?

Yes (if you use soy sauce)! That said, all curry pastes are different in what ingredients they use (and some do have fish products in them, like fish sauce or shrimp paste), so just be sure to check your curry paste to make sure that it is vegan.

Can I make this gluten-free?

To make this gluten free, just skip the soy sauce and double-check that the curry paste is gluten-free! (Use fish sauce or coconut aminos in place of the fish sauce.)

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If You Like This, You Should Try:

• this very low-key and delicious 5-Ingredient Green Curry with sweet potatoes and tofu
• the Coconut Curry Salmon that inspired this recipe – just a bit more effort for a salty-sweet crust on the baked salmon that is wildly good
• these Harissa Chickpeas with Whipped Feta, honestly even if just for that whipped feta
• this fun Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta, which is one of my favorites for shaking up the weeknight dinner routine

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