15-minute Moroccan spaghetti



5 min


4 servings

* PLUS Cooking time: 10 minutes
15-minute Moroccan spaghetti

Andreas Trauttmansdorff


  • 3/4 500-g pkg spaghetti or spaghettini pasta
  • 500 g lean ground beef
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 3 cup plain tomato sauce
  • 4 cups baby spinach , optional
  • 1/4 cup crumbled feta , goat cheese or grated Parmesan cheese


  • Bring a large saucepan of water to a boil over high heat. Add pasta and cook according to package directions until al dente, about 10 minutes.
  • Meanwhile, crumble beef into a large saucepan set over medium-high heat. Add a little oil, if needed. Using a fork, stir frequently to keep meat crumbly and cook until no longer pink, about 5 or 6 minutes. Sprinkle with cumin, paprika, ginger, cinnamon, cayenne and salt. Stir until evenly mixed. Pour in pasta sauce. Stir frequently until sauce is hot, about 1 or 2 minutes. If you want to have sauce to make sloppy joes or pizzas, remove 1 cup (250 mL) sauce. Cover and refrigerate.
  • When pasta is cooked, drain well. Immediately stir pasta into sauce, then stir in spinach. Or spoon sauce over individual servings of pasta in large bowls. Sprinkle with feta.

Nutrition (per serving)

  • Calories
  • 714,
  • Protein
  • 38 g,
  • Carbohydrates
  • 86.5 g,
  • Fat
  • 22.9 g,
  • Fibre
  • 7.3 g,
  • Sodium
  • 1429 mg.

Pasta is a lifesaver on hectic weeknights. Get the ball rolling with a jar of pasta sauce. Instead of reaching for the usual spices, try something new. Our Moroccan seasoning includes savoury cumin and paprika, among other spices you probably have in your cupboard already.

4 Fast Weekday Pastas

* Toss spaghetti with a drizzle of olive oil, pinches of dried oregano leaves, a can of drained flaked tuna and a few coarsely chopped pitted black olives.

* Heat a jar of tomato pasta sauce with a spoonful of curry paste or powder, chopped cooked chicken or frozen meatballs, and a handful of frozen green peas. Toss with rigatoni.

* Heat store-bought alfredo sauce with a drained can of salmon (remove skin and bones first), chopped plum tomatoes or sweet peppers and pinches of ground nutmeg. Gently stir in fettuccine and sliced green onions.

* Coat fusilli with a few spoonfuls of butter, freshly squeezed lemon juice, pinches of dried basil leaves, capers and lots of freshly grated Parmesan.