Vegan Creamy Arrabiata Pasta. A delicious, spicy tomato pasta dish that is packed with spinach and mushrooms. Perfect for dinner! Ready in 30 minutes.
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I love making this spicy pasta dish when I feel like something spicy! The spicy tomato sauce pairs beautifully with our heavy "cream", baby spinach, garlic and mushrooms and pasta. Thanks to the homemade garlic cashew cream, this dairy-free cream is incredibly easy to make if you have a blender.
What does "Arrabiata" mean? The literal translation is “angry” in Italian. So to translate that into cooking terms, it means spicy. You can find store-bought Arrabiata sauce sold at most grocers and the only difference between this and tomato sauce is the addition of red chili peppers.
This is a quick and easy meal to make for a busy weeknight dinner as it's made with simple ingredients and little effort.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Penne pasta: or rotini pasta
- Arrabiata sauce
- Homemade garlic cashew cream (see below for ingredients)
- White button mushrooms
- Spinach
- Garlic cloves
- Extra virgin olive oil
- Salt and pepper to taste
- Reserved pasta water
Garlic Cashew Cream
- Raw cashews
- Hot boiling water
- Garlic
- Salt
How to make Vegan Creamy Arrabiata Pasta
Cashew Cream
- Soak cashews in boiling hot water for 5-10 mins. Then add to a blender.
- To the blender add garlic cloves and salt. Blend until very smooth. Set aside.
To Make Pasta
- Boil your pasta according to package instructions or until al dente. Reserve ¼ cup of hot pasta water. Strain pasta and set aside.
- Meanwhile in a large pan on medium heat, add olive oil and minced garlic and fry until fragrant.
- Add sliced mushrooms, fry until edges are brown and there are no liquids remaining. Season with black pepper to taste.
- Pour in Arrabiata sauce, 1 cup of the cashew cream, spinach and mix well. Cover with lid and bring to a boil. Then lower heat and simmer for 5 minutes until spinach is wilted.
- Pour in reserved pasta water and mix. Then toss in cooked pasta. Combine until pasta is covered in sauce. Season with salt to taste. Serve immediately and enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Other recipes you may like!
- Vegan Creamy Tomato Cheese Pasta
- Chicken Tomato Zucchini Basil Pasta
- Basil Pesto Chicken Pasta
- Tomato Garlic Pasta
- Zucchini Mushroom Tomato Pasta
- Creamy Mushroom Chicken Spinach Pasta
📖 Recipe
Quick & Easy Vegan Creamy Arrabiata Pasta
Ingredients
Pasta:
- 1 lb pasta penne
- 2 cups spicy marinara sauce aka Arrabiata sauce
- 1 cup garlic cashew cream see below for ingredients
- 2 cups white button mushrooms sliced
- 5 cups spinach packed
- ¼ cup reserved pasta water
- 3 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Homemade Garlic Cashew Cream:
- 1 cup raw cashews
- 1 ½ cup hot boiling water
- 2 cloves garlic
- ½ teaspoon salt
Instructions
Cashew Cream
- Soak cashews in boiling hot water for 5-10 mins. Then add to a blender.
- To the blender add garlic cloves and salt. Blend until very smooth. Set aside.
To Make Pasta
- Boil your pasta according to package instructions or until al dente. Reserve ¼ cup of hot pasta water. Strain pasta and set aside.
- Meanwhile in a large pan on medium heat, add olive oil and minced garlic and fry until fragrant.
- Add sliced mushrooms, fry until edges are brown and there are no liquids remaining. Season with black pepper to taste.
- Pour in Arrabiata sauce, 1 cup of the cashew cream, spinach and mix well. Cover with lid and bring to a boil. Then lower heat and simmer for 5 minutes until spinach is wilted.
- Pour in reserved pasta water and mix. Then toss in cooked pasta. Combine until pasta is covered in sauce. Season with salt to taste. Serve immediately and enjoy!
Brian
Very creamy, delicious and it will become a new staple for my meals! Thank you for sharing!