This spicy vegan pasta is made in one pot in less than 30 minutes using cashew cream and vegan sausage! It's perfect for weeknight meals and makes great leftovers.
This spicy vegan pasta is inspired by a definitely-not-vegan spicy sausage pasta that I grew up eating. It has all of the same flavor and creaminess, just without the meat or dairy!
Last week I shared my recipe for one pot vegetarian spaghetti, so I figured I'd continue the trend with another one-pot recipe. This is another among many Cozy Peach Kitchen one-pot pasta favorites like vegetarian chili mac and sundried tomato pasta.
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Recipe features
- Flavors: Spicy, super creamy, and filled with hearty flavor thanks to cashew cream and veggie sausage.
- Quick & easy: Made in one pot in just under 30 minutes!
- Easy to customize: Choose your favorite type of veggie sausage & pasta to make this recipe your own.
- Lightly spicy: This pasta is decently spicy but the spice level is easy to adjust. I recommend adding 1-2 teaspoons of red pepper flakes. Two teaspoons add a decent level of heat, whereas 1 teaspoon is more tolerable. Do note that the green chiles from the can of tomatoes also contribute spice.
Ingredients
- Pasta: I used rigatoni but I've also made this with penne. Any kind of medium pasta should work. An equal amount of gluten-free pasta can be used, as long as the cooking instructions are the same as regular pasta.
- Vegetable broth: The pasta is cooked in vegetable broth for extra flavor. Water will work in a pinch, but make sure to salt it.
- Veggie sausage: I use Tofurkey brand Italian sausages. Field Roast is another great option. I recommend choosing an Italian-style vegan sausage.
- Worcestershire sauce and tomato paste add depth to the base of the sauce. Worcestershire sauce often contains anchovies, so check for an anchovy-free one. Many store-brand Worcestershire sauces are accidently vegan.
- Rotel tomatoes with green chiles: You can use a different brand but don't substitute this ingredient! The green chiles are important for the spicy flavor.
- Red pepper flakes also contribute spice because they are made from dried red chili peppers. Warning: A small amount provides a big kick!
- Cashew cream: I recommend raw unsalted cashews for the most neutral flavor, but roasted work in a pinch. ½ cup of vegan heavy cream can be used in place of cashew cream, as desired.
Step by step instructions
- Heat a large pot (at least 5 quarts) or deep sauté pan over medium-high heat. Once hot, add the olive oil. To the hot oil add the diced onion, sliced vegan sausage, and pinch of salt.
- Cook until the onion is golden and the sausage is browned, about 5 minutes. Add in the garlic and tomato paste. Cook another 1-2 minutes, stirring occasionally, until the garlic is aromatic.
- Add the Worcestershire sauce to deglaze the pan. Add in the red pepper flakes, Rotel tomatoes, and vegetable broth. Bring to a rapid simmer over medium-high heat.
- Add the pasta. Reduce to a low simmer and cover. Stir after 5 minutes, then replace the lid and cook until the pasta is al dente, about 10 minutes.
Add 1 cup of cashew cream to the pasta. Simmer for 2-3 minutes, until desired thickness is reached. Add in vegan Parmesan (optional) and garnish with basil.
Variations
- Veggies: If you want more veggies, you can saute a bell pepper with the red onions. Add a few handfuls of spinach at the end for a burst of color and plant-based iron.
- Extra protein: You can add a can of white beans or chickpeas for additional protein.
- Serving: Garnish with extra vegan Parmesan, red pepper flakes, and basil.
Storage notes
Leftover pasta is best enjoyed within 3-4 days. Store in an airtight container in the fridge.
Reheat individual portions in the microwave in about 2 minutes, stirring halfway through. If reheating on the stovetop, I recommend adding a splash of vegetable broth and heating over medium, stirring occasionally until warmed through.
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Creamy Spicy Vegan Pasta (One Pot)
This vegan pasta uses homemade cashew cream and red pepper flakes to make a silky, spicy sauce. This recipe is great for weeknight dinnesr because it's made in one pot in under 30 minutes.
Ingredients
Pasta Ingredients
- 1 tablespoon olive oil
- ½ large yellow onion diced finely
- 6 ounces Italian style meatless sausage sliced into coins; see note #2
- ¼ teaspoon salt
- 3-4 cloves garlic minced; adjust to taste
- 2 tablespoons tomato paste
- 2 teaspoons vegan Worcestershire sauce
- 1-2 teaspoons red pepper flakes plus more for serving
- 10 ounces diced tomatoes and green chiles I use Rotel brand
- 4 cups vegetable broth
- 8 ounces rigatoni see note #1
- ½ cup shredded vegan parmesan I use Follow Your Heart brand
- basil for serving
Cashew Cream
- 1 cup raw unsalted cashews
- 1 cup hot water
- 1 tablespoon lemon juice from half a small lemon
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Before you begin, cover cashews with at least one inch of almost boiling water in a heat-safe bowl. Soak for 10-15 minutes. Make sure to reserve the soaking liquid.
- Heat a large pot (at least 5 quarts) or deep saute pan over medium-high heat. Once hot, add 1 tablespoon of olive oil. To the hot oil add the diced onion, sliced vegan sausage, and ¼ teaspoon salt.
- Cook until the onion is golden and the sausage is browned, about 5 minutes. Add in the garlic and tomato paste. Cook another 1-2 minutes, stirring occassionally, until the garlic is aromatic.
- Add the Worcestershire sauce to deglaze the pan. Add the red pepper flakes, tomatoes, and vegetable broth. Bring to a rapid simmer over medium-high heat.
- Add the pasta. It should be mostly covered by the liquid. If not, add in an extra half cup broth or water. Reduce to a low simmer and cover. Stir after 5 minutes, then replace the lid and cook until the pasta is al dente, about 10 minutes total.
- While the pasta is cooking, make the cashew cream by mixing together the soaked cashews, lemon juice, olive oil, salt, and ¾ cup reserved water to a blender. Blend until smooth. Add remaining ¼ cup water as needed to thin to a pourable consistency.
- Add 1 cup of the cashew cream to the cooked pasta. Simmer on low another 2-3 minutes to incorporate. Stir in ½ cup shredded vegan parmesan just before serving. Enjoy!
Notes
- Pasta: Any medium-size pasta shape works. Whole wheat pasta can also be used. I haven't tested this recipe with gluten-free or protein pasta shapes.
- Sausage: I use Tofurkey Italian-style sausage but any similar type works.
- For extra veggies, try sauteing diced bell pepper alongside the onion or stir in a few handfuls of fresh spinach at the end.
- Leftovers: Best enjoyed within 3-4 days. Store leftovers in an airtight container in the fridge. Reheat individual portions in the microwave in ~2 minutes or reheat on the stove over medium heat with a splash of broth to thin the sauce. Stir occasionally until warmed through.
- Thickening the sauce: This is a pretty sauce-y pasta. To thicken the sauce, simply continue simmering uncovered until the sauce reaches your desired consistency.
Nutrition
Calories: 426kcalCarbohydrates: 52gProtein: 17gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 659mgPotassium: 448mgFiber: 6gSugar: 6gVitamin A: 166IUVitamin C: 10mgCalcium: 53mgIron: 10mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Brenda Malone says
This recipe was wonderful flavors and so filling.
Cassidy Reeser says
So glad to hear you liked it, thanks for the review!
Thomas Erixon says
Although I love the recipe, Worcestershire sauce isn't vegan unfortunatley.
Cassidy Reeser says
You can find vegan options at most stores, a lot of times the store brand is actually anchovy-free.
Zoe Lee says
This is one of the best pasta recipes I have EVER tried. Everyone loved it!
Cassidy Reeser says
Awesome! Thanks so much for the review! 🙂
Kristen says
Does this freeze well? It's good, but it's so much and it's just me at home this week and I'm not sure I can eat all these leftovers. Thank you for the recipe!
Cassidy Reeser says
I haven't tried freezing this specific recipe but I think it should freeze okay! I would individually portion it and let containers thaw overnight in the fridge instead of trying to reheat from frozen. The only problem I can think of is the pasta becoming too soft, otherwise it should work.