Spicy Vegan Mushroom Pasta

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.

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, 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.

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.

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.

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.

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!

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.