This spicy vegan mushroom pasta is hearty, comforting, and ready in under 15 minutes. Serve it for a wholesome weeknight dinner that requires just simple ingredients, but doesn’t miss any flavour! Gluten-free and oil-free.
You all know how much I love pasta. If I want a meal that’s effortlessly comforting and bursting with flavour, it’s pretty much my go-to option. So, today I’m sharing a pasta recipe I’ve eaten a lot recently. Which is: spicy mushroom pasta! It requires just a handful of ingredients and is deceivingly uncomplicated, because the end result will amaze
you for sure.
Autumn is almost here in England, which means lots of rainy days and gloomy weather. While working on seasonal recipes, you will still find me enjoying pasta all the time to make myself feel better!
You’ll love this spicy vegan mushroom pasta
As I mentioned, this is a very simple dish. But don’t worry, because it’s far from bland. In fact, throughout my cooking adventures, I’ve discovered that you don’t need a pile of overly complicated ingredients for an impressive meal.
This spicy pasta, as the title suggests, delivers a good amount of spice due to the addition of red chilli pepper and smoked paprika. The sauce is made from fresh tomatoes and tomato paste, with the addition of plant based milk and cornstarch helping to make it creamy.
You can enjoy it hot or cold, for dinner or for lunch – maybe even as leftovers for breakfast! Also, you can add any other veggies you have in the fridge. For instance, I love red bell pepper in veggie pasta, as well as zucchini, broccoli and cauliflower. Pasta dishes help a lot when I need to clear out the fridge!
Ingredients and substitutions
You will need:
- Gluten-free pasta of your choice
- Onion.
- Garlic.
- Tomatoes.
- Fresh chilli pepper.
- Chestnut or button mushrooms..
- Tomato paste.
- Cumin.
- Smoked paprika.
- Plant based milk of your choice.
- Salt.
- Cornstarch.
- Spinach.
How to make spicy vegan pasta
Firstly, cook the pasta according to packaging instructions, but for two minutes less.
Meanwhile, sauté the onion, garlic and tomatoes for 3-4 minutes, until they start to soften. You can use either water or oil, depending on your preference.
Next, add the mushrooms, and cook for a further 3-4 minutes. When they start to soften, add the tomato paste, cumin and smoked paprika, stirring to combine.
When the pasta is ready, drain it but do not rinse, and retain 1/4 cup pasta water. Transfer the pasta to the pan with the sauce, also adding the plant based milk and pasta water.
Stir to combine, then add the cornstarch and cook for a further 2 minutes, stirring frequently, until the sauce thickens.
At the last minute, season to taste with salt and add the spinach. Serve either hot or cold once the spinach wilts.
Other delicious vegan pasta recipes
- One pot vegan lemon pasta
- Creamy vegan pasta salad
- Vegan tahini garlic pasta
- Smoky tofu eggplant pasta
- Nut-free creamy pasta with butter beans
Let me know in the comments – what’s your favourite pasta dish? If you give this spicy vegan mushroom pasta a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Spicy Vegan Mushroom Pasta
Equipment
- Saucepan
- Frying pan
Ingredients
- 2 1/2 cups gluten-free pasta
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/2 cup tomatoes diced
- 2 cups button mushrooms chopped
- 3 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup plant based milk
- 1 tbsp cornstarch
- 1/2 tsp salt or to taste
- 2 cups spinach
Instructions
- Cook the pasta according to packaging instructions, but for two minutes less.
- Sauté the onion, garlic and tomatoes for 3-4 minutes, until they start to soften. You can use either water or oil, depending on your preference.
- Add the mushrooms, and cook for a further 3-4 minutes. When they start to soften, add the tomato paste, cumin and smoked paprika, stirring to combine.
- When the pasta is ready, drain it but do not rinse, and retain 1/4 cup pasta water. Transfer the pasta to the pan with the sauce, also adding the plant based milk and pasta water.
- Stir to combine, then add the cornstarch and cook for a further 2 minutes, stirring frequently, until the sauce thickens.
- At the last minute, season to taste with salt and add the spinach. Serve either hot or cold once the spinach wilts.
Video
Nutrition
Made this today and it was so delicious! I love the fresh taste!