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Creamy Spicy Vegan Pasta (gluten-free)

Creamy, spicy, garlicky vegan pasta, taste it to believe it!

Course Main Course
Cuisine Italian
Keyword Pasta
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Author Nisha @ honeywhatscooking


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

  • 1 tbsp + 1 tsp extra virgin avocado oil
  • 1 tsp crushed red pepper flakes use 1/2 tsp for less spice
  • 3 cloves garlic chopped
  • 1 shallot chopped
  • 1 8 ounce box of cherry/grape tomatoes, sliced in half
  • 1/2 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 tsp tomato paste
  • salt to taste
  • black pepper to taste
  • 1 tsp Italian seasoning


  • 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.


* 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.


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