clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Landscape image of penne pasta in a tomato sauce with basil sprigs on top, some more fresh basil in a pot to the left and spoons by the bowl

Vegan Arrabiata Pasta in 30 Minutes

  • Author: Jess Saunders
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


Vegan arrabiata pasta takes just 30 minutes to cook and needs just 9 ingredients! Mix up the vegetables to whatever you have on hand, and add more or less chilli depending on how spicy you like it.


  • 1 onion - chopped roughly
  • 1 tbsp olive oil
  • 400g chestnut mushrooms - quartered
  • 4 cloves garlic - crushed
  • 1 red chilli - finely chopped
  • 1 tbsp Italian herbs
  • 2 tbsp tomato puree
  • 800g tinned tomatoes – blended
  • 200g broccoli - chopped into bitesize florets
  • 2 tbsp fresh basil - chopped roughly
  • 300g penne pasta
  • 1 tsp salt


  1. Cook the pasta according to packet instructions and then drain, rinse and set aside.
  2. While the pasta cooks, sauté the onion in a tablespoon of olive oil until it is soft and translucent.
  3. Add the garlic, chilli, herbs and puree and stir for a minute more.
  4. Pop in the mushrooms and cook for 5 minutes, until they start to release water.
  5. Pour in the blended tomatoes and simmer for 10 minutes.
  6. Add the broccoli and simmer for 5 minutes.
  7. Season with 1 tsp salt and pop in the basil and the drained pasta, then stir well. Make sure all of the pasta is well coated in the sauce. Serve and enjoy!



  • San Marzano tomatoes are the best type of tinned tomatoes to use. It's not a big deal if you don't have this type though, any tinned tomatoes will work.
  • We blend the tomatoes to save on cooking time. If you don't blend the tomatoes, or instead use passata, add on around 15-20 minutes of simmer time, to allow the sauce to thicken.
  • If you don't have mushrooms or broccoli, they can be omitted or replaced with carrots and courgette.
  • Arrabiata sauce is spicy. If you don't want it to be spicy, remove the seeds and the membrane from the chilli before chopping it.
  • Make this sauce gluten-free by using gluten-free pasta.
  • We've used penne pasta in this recipe, but you can use any pasta shape that you like. Or even spaghetti!
  • Category: Dinner
  • Method: Stove-top
  • Cuisine: Italian

Keywords: Pasta Arrabiata