• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Cookbook
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Cookbook
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » 30 Minute Vegetarian Recipes

    Creamy Spicy Vegan Pasta (One Pot)

    Published: Dec 1, 2021 by Cassidy Reeser · This post may contain affiliate links.

    28 shares
    jump to recipe
    Side view of rigatoni in cream sauce in a large black bowl

    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.

    Overhead view of large black bowl filled with cream pasta and black handled gold fork

    Recipe features

    • Spicy, super creamy, and filled with hearty flavor
    • Quick & easy: Made in one pot in just under 30 minutes
    • Easy to customize: choose your favorite type of veggie sausage & pasta

    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.

    Main ingredients

    Labeled ingredients used to make spicy pasta
    • Pasta: I used rigatoni but I've also made this with penne. Any kind of medium pasta should work.
    • 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!

    Step by step instructions

    Making the pasta

    Steps 1 through 4 to make the recipe
    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Making the cashew cream

    Gold spoon with creamy white sauce dripping off of it into a glass jar

    This is made while the spicy vegan pasta is cooking. Learn more about this dairy-free cooking staple in my complete guide to cashew cream.

    In a heat-safe bowl, cover cashews with at least one inch of almost boiling water. Depending on the strength of your blender, let soak for 10-15 minutes. Some blenders are strong enough that you can skip this step.

    Drain the cashews, making sure to reserve the water. Add cashews, lemon juice, salt, olive oil, and ¾ cup reserved water to the blender. Blender until smooth. Add remaining ¼ cup water as needed to thin to a pourable consistency (see image above for reference consistency).

    White cashew cream on rigatoni before and after being stirred in

    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.

    Recipe FAQ and expert tips

    • 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.
    How do you store and reheat leftovers?

    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.

    How spicy is this pasta? Can I adjust the spice level?

    It's 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.

    What can I use instead of cashew cream?

    I haven't tested this recipe with anything other than cashew cream. It's possible that an equal amount of coconut cream would work but I can't say for sure. Let us know in the comments if you try this recipe without cashew cream!

    Can I use gluten-free pasta?

    I haven't tested the recipe with gluten-free pasta but it should work. Gluten-free pasta is usually more delicate, so it's more likely to break down in one pot pasta which could affect the final result.

    Side view of rigatoni in cream sauce in a large black bowl

    Looking for more vegan pasta recipes?

    • Spaghetti topped with red lentil tomato sauce and pieces of basil in a white bowl
      Red Lentil Pasta Sauce
    • Overhead view of penne pasta with peas in a glass baking dish
      No Boil Pasta Bake (Vegan!)
    • Orzo with mushrooms in white speckled bowl
      One Pot Pesto Orzo with Mushrooms
    • Close up of noodles in white bowl.
      Vegetarian Red Curry Noodles (One Pot)

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    📖 Recipe

    Overhead view of large black bowl filled with cream pasta and black handled gold fork
    Print Recipe
    5 from 2 votes

    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.
    Prep Time8 minutes mins
    Cook Time22 minutes mins
    Total Time30 minutes mins
    Servings: 5 servings
    Author: Cassidy Reeser, MS, RD

    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!

    Video

    Notes

    1. 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.
    2. Sausage: I use Tofurkey Italian-style sausage but any similar type works.
    3. For extra veggies, try sauteing diced bell pepper alongside the onion or stir in a few handfuls of fresh spinach at the end.
    4. 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.
    5. 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.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     

    Calories: 426kcalCarbohydrates: 52gProtein: 17gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 659mgPotassium: 448mgFiber: 6gSugar: 6gVitamin A: 166IUVitamin C: 10mgCalcium: 53mgIron: 10mg

    More 30 Minute Vegetarian Recipes

    • Honey Baked Halloumi
    • Close up of a tofu taco topped with lettuce in a blue taco holder.
      Ground Tofu Taco Meat
    • Overhead view of large white bowl filled with fusilli, peppers, and basil.
      Bell Pepper Pasta with Sweet Corn
    • White speckled bowl filled with cherry tomato, zucchini, white beans, and pasta.
      Summer Pasta with Zucchini and Tomatoes
    28 shares

    Reader Interactions

    Comments

    1. Thomas Erixon

      June 06, 2022 at 8:06 am

      Although I love the recipe, Worcestershire sauce isn't vegan unfortunatley.

      Reply
      • Cassidy Reeser

        June 06, 2022 at 1:15 pm

        You can find vegan options at most stores, a lot of times the store brand is actually anchovy-free.

        Reply
    2. Zoe Lee

      January 10, 2022 at 5:35 am

      This is one of the best pasta recipes I have EVER tried. Everyone loved it!

      Reply
      • Cassidy Reeser

        January 10, 2022 at 11:01 am

        Awesome! Thanks so much for the review! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Overhead view of gray bowl filled with green pasta and cherry tomatoes.
      Vegan Avocado Pesto Pasta
    • Close up of creamy macaroni and cheese
      Stovetop Gouda Mac and Cheese
    • Chickpeas, sweet potato, and spinach in a bowl with quinoa.
      Sweet Potato Quinoa Bowls with Almond Dressing
    • Slice of quinoa casserole on a white speckled plate with a gold fork.
      Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Gray speckled ceramic bowl showing separated quinoa, chickpeas, pita chips, cucumber and tzatziki sauce.
      Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Gold spoon dripping peanut sauce off of it.
      Peanut Stir Fry Sauce

    Fall favorites

    • Overhead view of white bowl of quinoa salad next to a wood serving spoon, pumpkins, and a checked orange cloth.
      Roasted Butternut Squash Quinoa Salad
    • Overhead view of black skillet with orzo and butternut squash.
      One Pot Orzo with Roasted Butternut Squash
    • Overhead view of black skillet filled with pumpkin spaghetti and a speckled metal serving spoon.
      Creamy Vegan Pumpkin Pasta
    • Gray bowl filled with farro, delicata squash, and other grain bowl ingredients with a black handled gold fork.
      Fall Grain Bowls with Roasted Delicata Squash
    • White bowl filled with tortellini and butternut squash on a pink background
      Tortellini with Ricotta and Butternut Squash
    • Glass mug filled with an orange slice, star anise and cider with a pumpkin in the background
      Bourbon Spiked Mulled Apple Cider

    Check out my new cookbook

    Cookbook cover showing a bowl with tofu, green beans, rice, with text reading "Vegetarian for Dinner" and book description.

    Vegetarian for Dinner includes 60 meatless meals for both new and experienced vegetarians, with sections featuring comforting bakes, balanced bowls, breakfast for dinner, and lighter soups & salads.

    LEARN MORE

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Cozy Peach Kitchen®. All rights reserved.