Vegan Pasta all'Arrabiata

Enjoy the sweet and spicy flavors of this vegan Pasta all'Arrabiata with roasted garlic, diced tomatoes, and red pepper flakes. Topped with fresh basil and vegan parmesan cheese, this classic pasta dish is the perfect 30-minute weeknight meal.

5 from 1 vote

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 328kcal

Author: Sarah McMinn

Ingredients

8 oz. penne pasta
3 tbsp. olive oil, divided
3-4 cloves garlic, minced
½ teaspoon red pepper flakes
1 (28 oz) can diced tomatoes
2 tbsp. tomato paste
1 tbsp. maple syrup
½ tsp. sea salt
¼ cup basil leaves, minced
vegan parmesan, optional

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Instructions

Start by preparing the pasta. In a large pot, bring 2 quarts of water to a boil. Add penne pasta and cook for 12 minutes, until noodles are al dente. Remove from heat and strain through a colander. Toss with one tablespoon of olive oil and set aside.
In a large skillet, heat up the remaining 2 tablespoons of olive oil over medium heat. Add garlic and red pepper flakes and sauté for 60 seconds. Add diced tomatoes, tomato paste, maple syrup, and salt and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes until the sauce thickens slightly.
Remove from heat and add the finely chop the basil. Toss with penne pasta and serve immediately with vegan parmesan cheese (optional) and fresh basil.

Notes

Serving and Storing - Serve immediately with fresh basil and vegan parmesan. Serve with crusty bread and a vegan caesar salad. Store the leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water. Store extra sauce in the freezer for up to 2 months. When ready to use, place it in the refrigerator to thaw overnight.

Variations - For a gluten-free option, choose your favorite gluten-free pasta.

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