Vegan Arrabbiata Recipe
This Vegan Pesto Pasta Recipe is a simple, colorful dinner made with tender pasta, homemade basil pesto, roasted zucchini, mushrooms, bell pepper, and cherry tomatoes. The pesto comes together in a food processor with fresh basil, nuts, nutritional yeast, garlic, lemon juice, and olive oil.
Roasting the vegetables gives them tender centers and lightly browned edges, while the pesto creates a smooth coating for the pasta. A little reserved pasta water helps loosen the sauce and gives the finished dish a glossy consistency.
What Makes This Recipe Worth Trying
- Quick Overall Prep: The pesto and vegetables can be prepared while the pasta cooks.
- Plant-Based Main: Pasta and roasted vegetables make this a satisfying vegan dinner.
- Homemade Pesto: Fresh basil and simple ingredients create a sauce from scratch.
- Easy Cleanup: The recipe uses one pot, one baking sheet, and a food processor.
- Flexible Vegetables: Swap in seasonal vegetables without changing the basic method.
- Meal-Prep Friendly: Leftovers can be refrigerated and gently reheated for another meal.
Chef’s Tip: Keep the roasted vegetables in a single layer on the baking sheet. Giving each piece enough space encourages browning instead of allowing the vegetables to steam.
Vegan Arrabbiata
This Vegan Arrabbiata Recipe is bold, garlicky, and perfectly spicy, with a rich tomato sauce that comes together quickly for an easy weeknight dinner. Tender pasta is tossed with crushed tomatoes, garlic, red pepper flakes, and fresh basil for a simple Italian-inspired meal that’s full of flavor without any dairy. Arrabbiata is traditionally a spicy tomato sauce, and this vegan version keeps that fiery character while adding a few wholesome vegetables for extra heartiness.
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Servings: 4
Equipment
- Large skillet or saucepan
- Colander
- Chef's Knife
Ingredients
- 12 ounces penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 1 to 2 teaspoons crushed red pepper flakes to taste
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 28 ounces crushed canned tomatoes
- 8 ounces cremini or chestnut mushrooms sliced
- 1 cup broccoli florets cut into small pieces
- ½ teaspoon fine sea salt plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh basil chopped
- Vegan Parmesan optional, for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the penne according to the package directions until al dente, reserving about ½ cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 3–4 minutes, until softened and translucent.
- Stir in the garlic, red pepper flakes, and Italian seasoning. Cook for about 30 seconds, stirring constantly so the garlic doesn't burn.
- Add the tomato paste and cook for another minute, stirring it into the aromatics. This quick step helps deepen the tomato flavor.
- Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they soften and begin to release their moisture.
- Pour in the crushed tomatoes and stir well. Bring the sauce to a gentle simmer, then reduce the heat and cook for about 10 minutes, stirring occasionally.
- Add the broccoli and continue simmering for another 4–5 minutes, until the broccoli is tender but still has a little bite.
- Season the sauce with salt and black pepper. Stir in the fresh basil just before adding the pasta to keep its flavor bright.
- Add the drained penne to the skillet and toss until every piece is coated in the spicy tomato sauce. If the sauce seems too thick, add a splash of reserved pasta water until it reaches a smooth, glossy consistency.
- Taste and adjust the seasoning or red pepper flakes as desired. Serve immediately with fresh basil and vegan Parmesan, if using.
Notes
- Control the heat: Arrabbiata is meant to be spicy, but you can easily adjust the red pepper flakes to your preference. Start with 1 teaspoon for moderate heat and add more if you like it fiery.
- Use good-quality tomatoes: San Marzano-style canned tomatoes can give the sauce a naturally sweet, rich flavor, but any good-quality crushed tomatoes will work well.
- Don’t burn the garlic: Garlic and red pepper flakes only need a short time in the hot oil. Cooking them too long can make the sauce bitter.
- Make it traditionally simple: Classic arrabbiata is primarily a tomato, garlic, chili, and olive oil sauce. The mushrooms and broccoli make this version more substantial, but you can leave them out for a simpler pasta dish.
- Add other vegetables: Zucchini, bell peppers, spinach, carrots, or green beans can be added or substituted depending on what you have available.
- Gluten-free option: Use your favorite gluten-free penne or another gluten-free pasta. Be sure to check the labels of packaged ingredients if needed.
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
- Make the sauce ahead: The arrabbiata sauce can be prepared up to 3 days ahead and refrigerated. Reheat it gently and toss with freshly cooked pasta when ready to serve.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Carbohydrates | 68g |
| Protein | 17g |
| Fat | 22g |
| Fiber | 7g |
| Sugar | 8g |
| Sodium | 430mg |
Nutrition information is an estimate and will vary depending on the pasta, pesto ingredients, and vegetables used.
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: Too many vegetables packed together can trap moisture and reduce browning.
- Over-Processing the Pesto: Processing for too long can make the pesto overly smooth instead of retaining some texture.
- Skipping the Pasta Water: Without reserved water, the pesto may be difficult to distribute evenly.
- Overcooking the Pasta: Cook it until al dente so it maintains its structure when tossed with the pesto.
- Using Wilted Basil: Older or bruised basil can produce a less vibrant pesto.
- Adding Too Much Oil: Add the olive oil gradually and stop when the pesto reaches a thick, spoonable consistency.
Flavor Twists Worth Trying
- Nut-Free Pesto: Replace the walnuts or pine nuts with sunflower seeds or hemp seeds.
- Spicy Pesto Pasta: Add red pepper flakes to the pesto or finished pasta.
- Creamy Version: Stir a small amount of unsweetened plant-based cream into the pesto before tossing.
- Green Vegetable Mix: Replace some of the zucchini with broccoli or asparagus.
- White Bean Addition: Add drained white beans for extra protein and substance.
- Roasted Eggplant: Replace some of the mushrooms or zucchini with diced eggplant.
- Lemon Herb Finish: Add fresh lemon zest just before serving for a brighter finish.
More Vegan Recipes You’ll Enjoy
Best Ways to Store Leftovers
- Refrigerator Storage: Store leftover pesto pasta in an airtight container for up to 3 days.
- Pesto Storage: If making pesto ahead, keep it in a separate airtight container in the refrigerator.
- Reheating: Warm the pasta gently in a skillet over low to medium heat.
- Loosen the Sauce: Add a splash of water or plant-based milk if the pesto has thickened.
- Freshness Tip: Add fresh basil and a small drizzle of olive oil after reheating to refresh the dish.
Frequently Asked Questions
- Can I make the pesto without a food processor?
Yes. You can finely chop the basil, nuts, and garlic by hand and combine them with the remaining ingredients, although the pesto will take longer to prepare. - Can I use frozen vegetables?
Fresh vegetables are recommended for roasting because they generally brown better. Frozen vegetables contain more moisture and may produce a softer result. - Why is my pesto bitter?
Basil quality, olive oil, and over-processing can all affect the flavor. Use fresh basil, a good-quality olive oil, and pulse the ingredients rather than processing continuously for a long time. - Should I heat the pesto before mixing it with pasta?
No. The pesto can be tossed directly with the hot pasta. The residual heat from the pasta warms the sauce without requiring separate cooking. - Can I use a different type of nut?
Yes. Almonds, cashews, pistachios, or sunflower seeds can be used depending on your preference and dietary needs. - Why does my pesto pasta seem dry?
The pasta may need additional moisture after absorbing the pesto. Add reserved pasta water one tablespoon at a time and toss until the sauce becomes glossy. - Can I make the pesto ahead of time?
Yes. The pesto can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator.
Hi, I’m Austin. Every recipe you’ll find here is carefully tested, photographed, and created to help you cook with confidence…..
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