Arrabiata is a bangin' Italian classic, and just so happens to be accidentally vegan! Our take on this dish has plenty of spice, a good helping of mushrooms and some delicious, fresh basil...we add a squeeze of lime at the end to really set things off.
There's something pretty satisfying about a simple tomato-based pasta dish - it's also easy AF to make, and pretty damn quick too, so it's perfect for those week-night evenings when you don't want to spend hours in the kitchen.
We recommend serving up our arrabiata with some of our delicious cashew parmesan, and if you fancy going all out and want some carbs on carbs, add some of this vegan garlic bread too.
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Pasta Arrabiata
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 2 1x
Scale
Ingredients
- 200g chestnut mushrooms - quartered
- 3 cloves garlic - finely sliced
- 1 red onion - roughly chopped
- 1 red chilli - finely chopped (deseed and/or use a bit less if you don't want it too spicy)
- 1 tsp Italian/mixed herbs
- 1 tbsp tomato purée
- 400g tin tomatoes
- ½ cup passata
- 2 tbsp fresh basil
- 150g pasta
- 1 tbsp olive oil
Instructions
- Heat up the olive oil in a saucepan
- Cook the onion for 1-2 minutes until soft
- Add the garlic, chilli, mixed herbs and tomato purée, then cook for 1 minute
- Now, add the mushrooms and cook, stirring frequently
- After a couple of minutes, add the tomatoes and passata, and bring to a boil
- Reduce to a simmer and stir frequently, season with plenty of salt
- Cook the pasta according to the packet - we're assuming a 10 minute cook time for this, as the sauce will need another 10 minutes from here
- 5 minutes into the pasta cooking, add the lime juice to the sauce and season to taste (if needed)
- When the pasta is done, stir the fresh basil into the sauce for a minute, drain the pasta, then add to the sauce and stir through.
- Category: Dinner
- Method: Stove-top
- Cuisine: Italian
Keywords: Pasta Arrabiata
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