Learn how to make Vegan Chili Pasta with Veggies! This vegan gluten-free Creamy Chili Sauce with Zucchini, Spinach and Pasta will have your taste buds dancing! It is incredibly creamy and rich, but oil-free! Just whole food ingredients. So much flavor from Italian dried herbs and chili powder and tomato sauce.
VEGAN CHILI PASTA
If there was ever a throw-together meal that is almost a 1 pot vegan recipe that turned out amazing, this is it!! I’m sharing another sauce and pasta dish today. Sauces are one of my favorite things to create, as if it wasn’t obvious by now. My collection is huge. Well, this is so good, creamy, amazing, filling, “restaurant-worthy”, as my hubby said.
I love vegan comfort food that fills your craving, but is also healthy, plant-based and made with good for you ingredients. There is nothing processed like store-bought fake meats or cheeses in my recipes, just whole foods!
This recipe is gluten-free and soy-free and oil-free!
This vegan chili pasta is made with the most delicious Creamy Chili Sauce that has the flavors both a chili and Italian pasta. A surprising combo that works amazing. Served with delicious healthy veggies like zucchini and spinach. With the flavors I used here, it will remind you of a vegan chili mac!
INGREDIENTS NEEDED
(Full amounts on recipe card below.)
- Pasta: Use wheat or gluten-free if needed.
- Low-sodium vegetable broth: I love the Trader Joe’s brand, Pacific and Imagine brands as well. All are great.
- Zucchini
- Spinach
- Chili powder: Store-bought or my homemade chili powder is amazing!
- Italian seasoning: Store-bought or use my homemade Italian seasoning that is way better than store-bought.
- Tomato sauce: Also called passata.
- Onion
- Homemade cashew milk: This is what makes the sauce so creamy. See below how to make. This cannot be subbed with store-bought cashew milk or other milks, unless it’s a very very thick/creamy one. Otherwise, your sauce will turn out very watery and bland. Homemade cashew milk thickens up incredibly while cooking.
- Liquid smoke: Adds a lovely compliment to the chili powder and extra dose of flavor.
HOW TO MAKE VEGAN CHILI PASTA
Step 1: Prepare the pasta according to the package directions. Meanwhile, start the sauce.
Step 2: Cook the onion in broth about 5 minutes, add the zucchini, cover and cook until mostly tender.
Step 3: Remove the zucchini from the pan and add the homemade cashew milk and remaining ingredients (except the pasta). Add the spinach in batches, cooking until it cooks down and the sauce thickens into a creamy consistency.
Step 4: Add the cooked pasta, stir well, taste and add any more salt/spices if desired.
HOW TO MAKE DAIRY-FREE SAUCE CREAMY
This creamy vegan sauce is both dairy-free and oil-free and made with healthy whole food plant-based ingredients. But to make it creamy like a dairy sauce, I used homemade cashew milk, my favorite milk in cooking, which is the secret to an incredibly creamy vegan pasta sauce. I love the richness and creaminess it provides. It also has a very subtle sweetness to it, which just makes everything taste better.
I love proving you don’t need animal products to make a delicious dish. Vegan substitutes are so easy. Instead of dairy cow milk, I love to use cashew milk, coconut milk and even almond milk. My favorite is cashew milk though, homemade, because it is the creamiest.
MORE VEGAN PASTA RECIPES
- Easy Vegan 20 Minute Alfredo
- Vegan Lemon Florentine Pasta
- Pimento Cream Sauce and Fusilli
- Easy Vegan Meatballs and Spaghetti
- Vegan Roasted Red Pepper Sauce
NOTE: A couple of readers have stated that their sauce has turned out watery. Please read the recipe carefully. Make sure to measure accurately, which is why I give weight in grams. I make this weekly and it always, always turns out creamy. I have noted very clearly that I used my homemade cashew milk for the recipe. As you can see in the photos, that it is very creamy and not watery at all. This is because of the homemade cashew milk. If you do NOT use the homemade cashew milk, yours will NOT turn out creamy. Store-bought cashew milk is loaded with fillers, not actual cashews like homemade, therefore it will NOT THICKEN the same as mine. If you absolutely cannot do the homemade cashew milk, then use full-fat coconut milk.
Vegan Chili Pasta with Veggies
Ingredients
- 2 cups dry elbow pasta (I used GF brown rice pasta. You can use spiral or other short pasta, but wouldn't recommend long noodles)
- 1 cup (240g) low-sodium veggie broth (I like the Pacific brand)
- 1 loosely filled cup (130g) finely chopped onion
- 2 small (365g) zucchini, sliced into half moons 1/4 inch thick
- 1 cup (240g) homemade cashew milk (SEE NOTE below. DO NOT sub with store-bought cashew, it will NOT thicken like my version and will RUIN the dish)
- 1 cup (240g) tomato sauce
- 1 tablespoon dried Italian spice blend (with no salt or red pepper added)
- 2-3 teaspoons chili powder (I use my homemade blend)
- 4 large handfuls (100g) fresh spinach
- 1 teaspoon salt (notice in directions you are adding salt at different times)
- 1/4 teaspoon black pepper
- 1 tablespoon nutritional yeast (optional)
- 1/2 teaspoon liquid smoke
- I use this scale.
NOTE
- I only recommend making this with my homemade cashew milk. DO NOT USE store-bought, see note above recipe card why it doesn't work. I make my own cashew milk by adding 1/2 cup raw cashews to 1 1/2 cups filtered water and blend in a Vitamix until completely smooth. That's it, NO need to drain. You will ONLY be using 1 cup for the recipe. Store extra in fridge and I use it for baking, smoothies, oatmeal, etc. Cashew milk is absolutely going to give the BEST creamy results, so do not sub. If you are allergic to nuts, try subbing with FULL-FAT coconut milk (well shaken/blended first).
NOTE 2
- Regarding the chili powder, 1/2 tablespoon will give it a very mild level of heat and chili flavor, whereas 1 tablespoon will give it a noticeable level of heat, which both my hubby and I thought was perfect. But it may be too much for sensitive people and for kids. My daughter thought it was a tad too spicy, so if you are unsure, start with 1/2 tablespoon.
Instructions
- Make sure your veggies are chopped/prepared at the beginning, as the sauce comes together pretty quickly.
- Bring a large pot of water to boil for your pasta. Adding a lid will make it boil faster. Make sure to salt the water well so the pasta is well seasoned.
- Add the onion and broth to a large sauce pan over medium heat. Once it begins to simmer, cook 5 mins and then add the zucchini and just 1/4 teaspoon of salt at this time. Stir well and cover. Lower the heat to medium-low. It's important to cover the zucchini so it cooks through well.
- Cook about 8 minutes until the zucchini is tender (no longer crunchy), but not mushy. Check a couple of times to stir it and make sure there is enough broth to keep the zucchini cooking. Add a bit more only if needed. You basically want most of the liquid gone though before the next step.
- Once the zucchini is tender, remove the pan from the heat and add the 1 cup cashew milk (or coconut milk), tomato sauce, Italian spices, chili powder (start out with 2 teaspoons if sensitive-I used the full 3), nutritional yeast, 3/4 teaspoon salt, pepper and liquid smoke (if using). Stir well.
- Return back to the heat over medium heat and add the spinach. The spinach will look like a ton but will decrease significantly. Cook and stir the spinach continuously until it cooks down and the sauce thickens just a bit. You don't want to overcook the sauce, you want it fairly creamy/saucy but it should be creamy thick, not watery.
- Taste the sauce and add more salt or chili powder if desired for more spicy. I used the full 1 tablespoon chili powder and loved the perfect kick of heat and chili flavor. Remove from heat.
- The pasta should be done. Drain and scoop in desired amount of pasta into the sauce, leaving plenty of sauce to enjoy. Devour! How much you end up with will depend on how much pasta you add, but this makes a good amount of sauce.
Notes
- CASHEW MILK: I only recommend making this with my homemade cashew milk. DO NOT USE store-bought, see note above recipe card why it doesn't work. I make my own cashew milk by adding 1/2 cup raw cashews to 1 1/2 cups filtered water and blend in a Vitamix until completely smooth. That's it, NO need to drain. You will ONLY be using 1 cup for the recipe. Store extra in fridge and I use it for baking, smoothies, oatmeal, etc. Cashew milk is absolutely going to give the BEST creamy results, so do not sub. If you are allergic to nuts, try subbing with FULL-FAT coconut milk (well shaken/blended first).
- CHILI POWDER: 1/2 tablespoon will give it a very mild level of heat and chili flavor, whereas 1 tablespoon will give it a noticeable level of heat, which both my hubby and I thought was perfect. But it may be too much for sensitive people and for kids. My daughter thought it was a tad too spicy, so if you are unsure, start with 1/2 tablespoon.
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Just made this and it’s excellent! I did the same as another reader and drained a bit of the broth once the zucchini was done – no biggie, will just use a bit less next time. Followed the recipe exactly otherwise and it is absolutely delicious! Will definitely make this again. Thanks for a terrific recipe!
I’m so glad you loved it Lynne, thank you for the wonderful feedback!
I’m so excited to try this! Sadly I can’t afford a Vitamix. Out of curiosity, if I soaked the raw almonds overnight, would it be possible to process it smoothly enough in a food processor? Thanks in advance!
I have made this twice now and both times were amazing!! The first time I made your homemade cashew milk and even though I have a vitamix it came out grainy. The pasta was still amazing though! The second time I used store bought cashew milk even though your notes stress not to… I still LOVED it!! My husband and I LOVE spicy food so we actually used two tablespoons of chili powder and a little cayenne pepper and it was to DIE for. We also used whole grain elbow noodles, and we ended up having too many noodles and not enough sauce – next time I’ll either make less noodles or more sauce (probably more sauce!!) I LOVE all your recipes!
That’s so wonderful, so happy you loved it so much Suzanne! That is very odd about your cashew milk though! I make a batch almost weekly and it’s 100 smooth in like 30 seconds! With all the water, it’s super easy and quick how smooth it gets. Never heard that before, especially with a Vitamix but I would just blend it longer because a Vitamix pulverizes anything to a smooth consistency.
I gave the homemade cashew milk another try and it worked! I’m not sure how it came out grainy the first time but I’ve figured out the perfect combo for this pasta. I make a half batch of the cashew milk, use 8 ounces of whole grain penne, substitute some Cajun for the chili spice, add a little more zucchini and about 1/4 cup extra for tomato sauce and sometimes we actually end up with a small one serving leftover! Love all your recipes including this one!
So glad you loved it Suzanne!!
We loved this recipe, another great one!
First time trying one of your recipes which I came across on a Google search. We LOVED it! Thanks for a great dinner.
My son has a knot and coconut allergy. What would be the next best alternative to the non-dairy milk? I have oat milk in the fridge.
Hi Jennifer, I honestly have never cooked with oat milk, so I’m not sure if it would turn slimy or thicken well at all. You can always try it, but just keep in mind that the homemade cashew milk thickens considerably and is very rich/creamy, so I don’t know how oat milk will compare.
I haven’t made this yet, but am looking forward to doing that. What I wanted to say is how much I LOVE that you put weights in your recipe. It is disconcerting when recipe authors don’t do that and I am left trying to figure out what they consider a medium zucchini. So appreciated!!
I am so going to make this for dinner tonight. I bet it would be yummy over a baked potato.
Brandi, I love all your recipes and I tell everyone to go to your blog and check it out. I just purchased your cool book and the Mac n cheese was a hit.
I would love more recipes that are calculated to feed a crowd. I have five kids and usually one or two extras over for dinner most nights and I find I need to do calculations and sometimes I’ve noticed just doubling the recipe made it not quite right.
Please more recipes calculated to serve 8 or more.
Thank you for sharing your talent with us all!
Thank you so much Annie! You are so very kind and I really appreciate you. So glad to hear the mac n cheese from my cookbook was a hit! And yes, thank you for the suggestion, I will definitely keep that in mind for more recipes! Just off the top of my head, one of my all-time fave recipes that definitely feeds a crowd and makes a huge pot is this Sweet Potato Lentil Soup. I love this recipe so much because it’s SO easy and all made in 1 pot and I can eat on it for days! https://staging.thevegan8.com/sweet-potato-lentil-soup-vegan/
Tried it, loved it! Will definitely do it again ! Even my non vegan fiancé loved it (except the spinach ?). The sauce was creamy, not too spicy… really perfect !!
Definitely recommend !
Made this last night and it turned out perfectly. Making the cashew milk was a snap and I have lots left over to use in smoothies. I made the cashew milk in my Nutribullet as I would put it up against a Vitamix for making cashew cream. I only made 2/3 of the recipe as that is all the Nutribullet would hold, but it turned out perfectly. I only cook for myself, so am happy to have 3 more servings awaiting me.
Made as written and it was CREAMY deliciousness! Definitely going into rotation of favs!
How long is “until completely smooth” for the cashew milk. I have a brand new vitamix and no matter how long I allow it to blend for (I’ve gone as long as 7 minutes) it’s always still gritty.
That is extremely odd Erin, are you adding the correct amount of water of 3 cups?? I make cashew milk every couple of weeks and it’s literally smooth 100% within 30 seconds. Make sure you are turning the power all the way up. The vitamix pulverizes anything.
Hi Erin-
When I make cashew milk in my Vitamix (weekly), I put the 3 cups of water in, and 1 cup cashews. I start the blending on a lower speed-like 1-2. When it is broken up and you hear the motor running more smoothly, I crank it up a few to 4-5. Let it go another minute or so, then crank it to 7 for a minute or two. Once that seems completely smooth, I put it on 10 for a couple minutes. It’s always very smooth and creamy.
I but my cashews in bulk, on Amazon-and keep them frozen for freshness. I never soak ahead of time, and use them frozen -I don’t know if this helps things be smoother or not.
I don’t have a Vitamix but do have a decent Nutribullet blender. But to be safe, I always boil some water, take it off the heat, and toss the cashews into it for about 30-minutes to an hour. Then I drain them and add them to the blender with any water that is needed or other ingredients, and they melt away in less than a minute. Try that to see if it helps though I would also consider that maybe there’s a problem with your new Vitamix b/c I think those things are supposed to pulverize anything. Good luck!
AMAZING!!!
This was soooooo delicious!
Very flavorful.
My husband said, “it’s another winner!”
Everything from your cookbook and blog turns out top notch.
Awww thank you so much Marie!! So happy to hear this!
I used some left over cashew milk in my oatmeal this morning, along with your chai spice and raisins.
Excellent flavor!
Do you know how long the cashew milk keeps in the fridge?
Hi Patrice, the milk will last 3-4 days. You will know it’s bad when it starts to smell off and sour.
This recipe was fabulous! It’s definitely going in our regular rotation.
I made the cashew milk has suggested, but I have one question. Since there it was a lot left over I was wondering if you can tell me how long it will last in the fridge? I have to think of some other ways to use it up.
So happy to hear that Patrice! I like to add some cashew milk to cooked oatmeal and stir a bit in for extra creaminess. Also, I use homemade cashew milk for some recipes on my blog.
Here are some: ROSEMARY BEANS: https://staging.thevegan8.com/vegan-smoky-rosemary-white-beans/
Creamy Wine Sauce: https://staging.thevegan8.com/creamy-vegan-white-wine-sauce-with-peppers-pasta/
My absolute favorite pasta sauce. Creamy, spicy and an unforgettable taste.
This is so simple and flavorful! Ive made it too many times already. I just throw in extra vegetables like mushrooms and use only 1/4 tomato saucs. Yum! Thanks for sharing.
Awesome Sal, so happy to hear you love this recipe!
I just made this for the first time tonight and it was a huge hit with my family!
Yay, really happy to hear that Christine!!
I am allergic to nuts and coconut! Can I use oatmilkto make this recipe? It looks so delicious!
Hi Cat! Hmmm, that’s though since the cashew milk is what makes it thicken up really nicely as in the photos. Oat milk will not thicken up the same way at all, so what I would suggest trying is whisking your oat milk separately in a bowl with 2 tbsp flour until smooth, then add that to the point. The flour should help it thicken up. That’s my best guess. Cook until thickened.
Brandi, Thank you for another absolutely amazing recipe! I made it last night with zucchini from the garden, and it was delicious! Also, I appreciate the great details that you list in your recipes, as that makes them “fail proof”.
Yay, love hearing that Carolyn!
I don’t have a vitamix but I wonder if I could blend a smooth cashew butter with water?
Yes I’ve done that before and it works perfectly! Just use the equivalent weight of cashew butter.
Ok, so I love this recipe, and I had to make changes because of my FODMAP issues. I cannot have onions, so I used whole chopped fennel. And then I realized I didn’t have any chili powder, so I used Paprika. I wished I could have made it as is, BUT it was so creamy and satisfying even with my necessary changes. It was easy to make, and my non-vegan husband really liked it. Winner, winner! Thank you for such a simple and lovely recipe.
Easy, Quick, and Delicious! What more can you ask for??!!
Thank you very much for all the hard work you put into your recipes.
So glad you enjoyed it!
This looks fantastic. Question on tomato sauce, any certain brand you recommend? Do you use regular tomato sauce or a pasta sauce for this recipe?
Hi yes, just plain tomato sauce. I like the sprouts or HEB brands that come in cardboard boxes or glass jars. Just plain tomato sauce, nothing added.
Thank you! Will leave a review after I make this ?
Brandi,
This was a fantastic recipe! Full of flavor! Made it exactly how it was posted! Thank you for sharing such a great recipe!
So happy to hear that David!!
HELP, I can’t find your cashew milk recipe. All the general ones online have different ratios and I want to use the same as you so I can make this sauce. Please help!
It’s listed right under the NOTE on the recipe card how to make it!
Delicious! Topped it w your vegan lemon Parmesan (my fave) and this pasta is a double batch request next time..?
Oh, wonderful idea Maureen!
Great recipe Brandi! It came together quickly, perfect for a weeknight meal! We made it just like the recipe directs and it was excellent! So full of flavor with some nice heat! We served it with some crusty bread. ?
Hi, just found this recipe and it looks great! But i can’t have coconut or nut milks. I make my own oat milk without straining it so when i heat it, the milk thickens considerably. Would you say this would be ok to use in this recipe?
Hi AJ! I really don’t know since I’ve never made homemade oat milk or tried it, so it’s impossible for me to say. You can always try it, I just can’t guarantee anything working other than the cashew milk since that’s what makes it thick and so creamy, but if you know it thickens a lot, you can always test it out.
Thank you for your speedy reply! Is the need for cashew milk purely based on its ability to thicken?
Also would it be ok to freeze this? Sorry for so many questions!
It is amazing flavor, makes it very creamy and yes, thickens exceptionally well. I’ve never tried freezing it, so I’m not sure!
Question: I have a jar of raw cashew butter. Could I mix it and water to equal your cashew milk? What proportions?
Yes, you could try that. Blend up 75 grams cashew butter with the 1 1/2 cups water until smooth. Then measure 1 cup.
When you say tomato sauce do you mean tomato pasta sauce? I’m in Australia and tomato sauce here is what I think youd call ketchup. Thanks
Yes, it’s just plain cooked tomato puree, no other added ingredients. It’s thick and smooth.
Looks delicious! I will be trying this recipe soon. What brand of cashews do you buy on Amazon since there are so many options? Thank you in advance for your tips and tricks.
Hi Gayle! I buy mine in bulk from Nutstop since it’s cheaper to buy a large 10 lb bag. It’s cheaper per pound and it lasts me months. These are the ones I order: https://www.nutstop.com/product/cashews-raw-320/
Thank you for the recipe. Overall we enjoyed it. I subbed the homemade cashew milk for full fat coconut milk, and I had to cook the sauce down quite a bit for it to thicken. Also, I would say use less of the Italian seasoning. It was a little overpowering. That being said, I will make this again with those adjustments!
Yes, unfortunately no other milk will absorb the flavors quite as well as the homemade cashew milk. It just doesn’t thicken the same way. But really glad to hear you all enjoyed it still! Thank you for making it!
I made this recipe tonight. I was nervous about the heat from the chili powder as mentioned so I only did 2 tsp of it. I found it to be lacking in some flavor so I will definitely add the entire table spoon next time! It was great and creamy, though!
Glad you enjoyed it! Yes, it should be very flavorful. With all the tomato sauce, homemade cashew cream and chili powder, and Italian spices, it should have plenty of flavor, not lacking.
I made this for dinner tonight . It was creamy, tomato, chili flavored deliciousness! I definitely will be making again . I used her suggestion of 1 Tbsp. of chili powder and served with some chili flakes on top to add some extra heat . My omnivore hubby loved it too .
I loved this alternative to my normal creamy, cheesy macaroni pasta. I didn’t have any zucchini, so I added whatever leftover vegetables I had in the fridge: half a bell pepper, spinach, broccoli, and two carrots.
The cashew milk definitely added the creaminess and the vegetables added to the taste of the pasta.
I really enjoyed this recipe for lunch!
Made this with your homemade cashew milk. It is DIVINE! I’ll be making this frequently. ❤️
I had a question. Should I soak the cashews since I don’t own a vitamix?
I got 2 different kinds of liquid smoke, which one would you recommend, hickory or mesquite?
Hi Eric, I’d do hickory!