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    Home » Recipe » Diet » Dairy-Free » Creamy Spicy Vegan Pasta (vegan, gluten-free, high fiber)

    Posted on: Apr 17, 2018 · Modified: Oct 25, 2022 by honeywhatscooking · 5 Comments

    Creamy Spicy Vegan Pasta (vegan, gluten-free, high fiber)

    135 shares
    Jump to Recipe

    Incredibly delicious Creamy Spicy Vegan Pasta that's garlicky too. Taste it and believe it!
    Creamy Spicy Vegan Pasta

    It's official, I'm moving to SoCal end of May. I ended my lease three weeks ago.
    Creamy Spicy Vegan Pasta

    Lately I've been decluttering my living space so I don't feel as overwhelmed when it's time to move.
    Creamy Spicy Vegan Pasta

    One day I cleaned out my shoe closet, the other day I threw out all the stuff under my bed. Despite doing a little each day, I still feel like I have so much to do.

    In the past 9 years, I've accumulated so much crap that I'm starting to wonder why I never threw anything out. At times I question my own taste, what was I thinking buying certain things.

    On a rare occasion when I do find something worthy, I prefer to give it to charity rather than throw it away. These days I'm either eating eggs for dinner, or cooking in larger quantities so I can spend more time focusing on packing, and less time on cooking and cleaning.

    For this recipe, open up a bottle of white wine, and make this quick and delicious vegan pasta that's garlicky and gluten-free too. And all you non-vegans who are shaking your head no, I promise you will fall in love with this dish. It's that good! Hope you try it!

    creamy spicy vegan pasta is:

    Vegan
    Flavorful 
    Guilt-Free
    Gluten-Free (use a gluten-free pasta)
    Customizable
    Garlicky

    how to make creamy spicy vegan pasta step by step?

    Boil a pot of water for the pasta.

    While the water boils, make the sauce. Just blend up all the sauce ingredients and set aside. This makes 2 cups of sauce.

    Chop the garlic, shallots and slice the cherry tomatoes.

    Heat a pan on medium heat, once hot, add oil, and after about 15 seconds, add the crushed red pepper flakes. Let the chili flakes sizzle for about 5 seconds.

    Add the garlic, shallots, and tomatoes. Saute for 10 minutes.

    In the meantime, add the pasta to the boiling hot water, season water with salt. I used gluten-free, high protein Banza pasta.

    Once done, season with salt, smash the cherry tomatoes slightly, be careful it doesn't squirt on you.

    Now add the white wine. Stir and let the wine cook down for about 3 minutes, there should be a little liquid left over.

    Now add the fresh spinach.

    Stir to combine for about 2 minutes, the spinach will wilt.

    This is what you should have. I love this sauce right here.

    Lower the heat to low heat. Add the cooked and drained pasta to the sauce.

    Add 1 cup of sauce.

    Stir. If you need to add more sauce you can. I added another ½ cup since I prefer a creamy sauce.

    Add 2 teaspoon of tomato paste. Make sure you use tomato PASTE and NOT tomato sauce. Stir. Turn off the stove.

    Top with a sprinkle of black pepper and Italian seasoning. Stir and serve immediately.


    Creamy Spicy Vegan Pasta (gluten-free)

    Creamy, spicy, garlicky vegan pasta, taste it to believe it!
    No ratings yet
    Author: Nisha @ honeywhatscooking
    Pin Recipe Print Recipe
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Course Main Course
    Cuisine Italian
    Servings 4 servings

    Ingredients
      

    for the sauce

    • 2 cups unsweetened almond milk
    • 3 cloves garlic
    • ¼ cup + 2 tablespoon almond milk jalapeno cream cheese, I used Kite Hill
    • ½ teaspoon black pepper
    • ¼ teaspoon salt

    for the pasta

    • 1 tablespoon + 1 teaspoon extra virgin avocado oil
    • 1 teaspoon crushed red pepper flakes, use ½ teaspoon for less spice
    • 3 cloves garlic, chopped
    • 1 shallot, chopped
    • 1 8 ounce box of cherry/grape tomatoes, sliced in half
    • ½ cup white wine, I used sauvignon blanc, or any type you like
    • 4 cups organic fresh baby spinach
    • 1 8 ounce box of chickpea pasta, I used Banza
    • 2 teaspoon tomato paste
    • salt to taste
    • black pepper to taste
    • 1 teaspoon Italian seasoning

    Instructions
     

    • Boil a pot of water for the pasta.
    • While the water boils, make the sauce. Just blend up all the sauce ingredients and set aside. This makes 2 cups of sauce.
    • Chop the garlic, shallots and slice the cherry tomatoes.
    • Heat a pan on medium heat, once hot, add oil, and after about 15 seconds, add the crushed red pepper flakes. Let the chili flakes sizzle for about 5 seconds.
    • Add the garlic, shallots, and tomatoes. Saute for 10 minutes.
    • In the meantime, add the pasta to the boiling hot water, season water with salt.
    • Once done, season with salt, smash the cherry tomatoes slightly, be careful it doesn't squirt on you.
    • Now add the white wine. Stir and let the wine cook down for about 3 minutes, there should be a little liquid left over.
    • Now add the fresh spinach.
    • Stir to combine for about 2 minutes, the spinach will wilt.
    • This is what you should have. I love this sauce right here.
    • Lower the heat to low heat. Add the cooked and drained pasta to the sauce.
    • Add 1 cup of sauce.
    • Stir. If you need to add more sauce you can. I added another ½ cup since I prefer a creamy sauce.
    • Add 2 teaspoon of tomato paste. Make sure you use tomato paste and NOT tomato sauce. Stir. Turn off the stove.
    • Top with a sprinkle of black pepper and Italian seasoning. Stir and serve immediately.

    Notes

    * For gluten-free, use a gluten-free pasta. I used Banza which is a chickpea pasta that is high in protein and fiber.
    ** For the cream cheese, I used Kite Hill which can be found at Whole Foods, if you don't have access to Whole Foods, you can use regular or Neufchatel cream cheese (this is dairy). For a vegan option, you can try Nutritional Yeast, but I haven't tried this so I'm not sure how it will turn out.
     

    DID YOU MAKE THIS RECIPE?

    Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.

    I love seeing your creations!

    Keyword Pasta
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking

    Pin Creamy Spicy Vegan Pasta

    Would you try this vegan pasta? If you're vegan, how do you make vegan pasta?

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    Mushroom Quinoa Risotto (10 ingredients, gluten free, vegetarian) »

    Reader Interactions

    Comments

    1. Kelsey says

      May 02, 2018 at 6:00 pm

      You have almond milk listed twice for the sauce. Which is the correct measurement?

      Reply
    2. Kelsey says

      May 02, 2018 at 6:23 pm

      I just realized it's almond milk cream cheese 🙂

      Reply
      • honeywhatscooking says

        May 09, 2018 at 11:13 pm

        I am so so sorry for not responding sooner. Been so crazy! Yes, it was almond milk cream cheese. Sorry again and hope it turned out great. xo

        Reply
    3. Sky says

      December 24, 2018 at 6:09 pm

      I just tried making this. I was super excited because I love the jalapeño kite hill cream cheese. Unfortunately the sauce did not turn out at all and I had to dump it all down the drain. The proportions of the liquid were totally off. There was way too much almond milk. My blender was just full of almond milk after blending : ( Please re check the recipie - the liquid to cream cheese ratio is definitely off.

      Reply
      • honeywhatscooking says

        December 24, 2018 at 11:43 pm

        Hi Sky. I'm sorry about your experience. Which brand of Almond Milk did you use, I'm not sure if that matters but I used Elmhurst Milk which contains more almonds than regular almond milk. The elmhurst almond milk is naturally thicker than regular almond milk. I will try this recipe again and test it with regular almond milk like Califia Farms and the Kitehill Cream Cheese. I added 1.5 cups of the milk/cheese mixture in the pasta. If the almond milk was too liquidy, did you try adding more cream cheese to thicken it up?

        Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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