Vegan Arrabiata Pasta in 30 Minutes

Top down view of vegan arrabiata pasta topped with basil, sitting on a white cloth on a wooden table, with nut parmesan to the right in the background and some gardic bread just behind the pasta

Vegan Arrabiata Pasta in 30 Minutes

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.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 439kcal

Author Jess & Dan

Ingredients

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

Metric - US Customary

Instructions

Cook the pasta according to packet instructions and then drain, rinse and set aside.
300 g penne pasta
While the pasta cooks, sauté the onion in a tablespoon of olive oil until it is soft and translucent.
1 onion, 1 tablespoon olive oil
Add the garlic, chilli, herbs and puree and stir for a minute more.
4 cloves garlic, 1 red chilli, 1 tablespoon Italian herbs, 2 tablespoon tomato puree
Pop in the mushrooms and cook for 5 minutes, until they start to release water.
400 g chestnut mushrooms
Pour in the blended tomatoes and simmer for 10 minutes.
800 g tinned tomatoes
Add the broccoli and simmer for 5 minutes.
200 g broccoli
Season with 1 teaspoon 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!
1 teaspoon salt, 2 tablespoon fresh basil

Notes

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!

Nutrition