Vegan Pasta Arrabiata Recipe

Vegan Pasta Arrabiata Recipe

Food and Me Club
A vegan pasta sayce that can be used as your base pasta sauce for many many different dishes
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, lunch
Cuisine Mediterranean
Servings 2 people
Calories 581 kcal


  • 140 g whole wheat pasta
  • 1 tbsp olive oil
  • 1 small eggplant diced
  • 1 tsp paprika
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 tsp tomato paste
  • 480 ml tomato passata
  • 2 tomatoes diced
  • 2 tbsp nutritional yeast
  • ¼ tsp coconut sugar
  • 1 red chili pepper chopped
  • 1 tbsp almonds toasted, chopped


  • Cook the pasta according to instructions on the packaging.
  • Heat the olive oil in a pot over a medium heat, add the eggplant, and season with salt and paprika. Add in the onion and garlic and continue to cook for 5 minutes, until soft.
  • Add the tomato paste, tomato passata, fresh tomatoes, nutritional yeast, coconut sugar, and chili pepper.Stir to combine and leave to simmer gently for 5 minutes.
  • Serve the pasta with the sauce,adding more salt and pepper to taste. Garnish with the toasted almonds.


Serving: 1personCalories: 581kcalCarbohydrates: 108gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 141mgPotassium: 2497mgFiber: 17gSugar: 29gVitamin A: 2755IUVitamin C: 91mgCalcium: 144mgIron: 9mg
Keyword Vegan Pasta Arrabiata Recipe
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Vegan Pasta Arrabiata