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Incredibly delicious Creamy Spicy Vegan Pasta that’s garlicky too. Taste it and believe it!
It’s official, I’m moving to SoCal end of May. I ended my lease three weeks ago.
Lately I’ve been decluttering my living space so I don’t feel as overwhelmed when it’s time to move.
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 1/2 cup since I prefer a creamy sauce.
Add 2 tsp 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)
INGREDIENTS
for the sauce
- 2 cups unsweetened almond milk
- 3 cloves garlic
- 1/4 cup + 2 tbsp almond milk jalapeno cream cheese, I used Kite Hill
- 1/2 tsp black pepper
- 1/4 tsp salt
for the pasta
- 4 tsp extra virgin olive oil
- 1 tsp crushed red pepper flakes, use 1/2 tsp for less spice
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 8 ounces cherry tomatoes, sliced in half
- 1/2 cup white wine, I used sauvignon blanc, or any type you like
- 4 cups baby spinach
- 8 ounces chickpea pasta, I used Banza
- 2 tsp tomato paste
- salt to taste
- black pepper to taste
- 1 tsp 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 1/2 cup since I prefer a creamy sauce.
- Add 2 tsp 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 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.
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.
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?
I just realized it’s almond milk cream cheese 🙂
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
You have almond milk listed twice for the sauce. Which is the correct measurement?