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    Oh My Veggies » Vegan Recipes » Vegan Pasta Recipes

    Spicy Vegan Mushroom Pasta

    Published: Sep 3, 2020 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Spicy vegan mushroom pasta

    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!

    Closeup of vegan pasta with spinach

    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, even one that looks fancy, like butternut squash risotto.

    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.

    Spicy vegan mushroom pasta

    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

    To make this vegan mushroom pasta, you will need:

    • Pasta of your choice. Use gluten-free pasta in order to keep this dish gluten-free.
    • Vegetables: onion, garlic and tomatoes. Feel free to add other vegetables of your choice, from zucchini and peppers to cauliflower.
    • Fresh chilli pepper.
    • Chestnut or button mushrooms.
    • Tomato paste.
    • Spices: cumin and paprika. Adjust the amount used depending on personal preference.
    • Plant based milk of your choice. You can use coconut milk from a can to make this dish even more creamy.
    • Salt.
    • Cornstarch. This is used for thickening the sauce. You can also use tapioca flour.
    • Spinach. Other leafy greens like kale also work.

    How to make spicy vegan pasta

    Firstly, cook the pasta according to packaging instructions, but for two minutes less (it will continue cooking with the sauce).

    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.

    Vegetables in a frying pan
    Vegetables and mushrooms in a frying pan

    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 ¼ cup pasta water. Transfer the pasta to the pan with the sauce, also adding the plant based milk and pasta water.

    Vegan spicy pasta sauce
    Pasta and a spicy pasta sauce in a frying pan

    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.

    Vegan pasta in a frying pan

    Instructions for storage

    This spicy vegan mushroom pasta is great for meal prep. You can keep it in the fridge for up to 4 days in an airtight container. Reheat it either in the microwave or on the stove, adding a little bit more plant based milk. I would not, however, recommend freezing it, as this would interfere with the texture of the sauce.

    Other delicious vegan pasta recipes

    • One pot vegan lemon pasta is a great dish with vibrant, tangy flavors!
    • Make a creamy vegan pasta salad for a quick dinner or side dish.
    • Vegan tahini garlic pasta is super flavorful and easy to make.
    • Make smoky tofu eggplant pasta for a meal prep-friendly lunch.
    • Nut-free creamy pasta with butter beans is ready in no time!
    Spicy vegan mushroom pasta

    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 (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.

    Spicy Vegan Mushroom Pasta

    This spicy vegan mushroom pasta makes a wholesome and hearty dinner or lunch that's packed full of flavour. It's ready in under 15 minutes, using just simple ingredients. Easy to make gluten-free and oil-free.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 0 minutes
    Cook Time: 15 minutes
    Total Time: 15 minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: earth of maria, Mushrooms, pasta, to move, Vegetables
    Servings: 2
    Calories: 371kcal
    Author: Oh My Veggies

    Equipment

    • Saucepan
    • Frying pan

    Ingredients

    • 2 ½ cups gluten-free pasta
    • 1 medium onion chopped
    • 2 cloves garlic minced
    • ½ cup tomatoes diced
    • 2 cups button mushrooms chopped
    • 3 tbsp tomato paste
    • 1 tsp cumin
    • 1 tsp paprika
    • ½ cup plant based milk
    • 1 tbsp cornstarch
    • ½ tsp salt or to taste
    • 2 cups spinach
    US Customary - Metric

    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 ¼ 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

    Notes

    This pasta keeps well in the fridge in an airtight container for up to 4 days. I would not, however, recommend freezing it, because this will ruin the texture of the sauce.

    Nutrition

    Calories: 371kcalCarbohydrates: 76gProtein: 13gFat: 4gSaturated Fat: 1gSodium: 929mgPotassium: 929mgFiber: 6gSugar: 8gVitamin A: 4056IUVitamin C: 26mgCalcium: 141mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Spicy vegan mushroom pasta

     

     

    « Smoked Cheddar Grits with Broiled Heirloom Tomatoes
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    30 Minutes or Less, Earth of Maria, Gluten-free Vegan Recipes, Vegan Dinner Recipes, Vegan Pasta Recipes, Vegan Recipes, Vegan Weeknight Meals, Vegetarian & Vegan Pasta Recipes, Vegetarian Recipes mushrooms, pasta, vegetables

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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