
When I say this vegan creamy Calabrian chili rigatoni is delicious, I mean it. It is hands down, knock your socks off, keep sneaking bites, delicious. With only 9 ingredients, you can have this incredible, spicy, creamy, wonderful comfort food. This vegan pasta is pretty spicy, I won’t lie, but you can definitely use less of the Calabrian chili if you aren’t a super spicy person. This dinner can be ready in the time it takes to make the pasta and you will be amazed!

What You Need For This Creamy Spicy Pasta:
- Rigatoni: Or any other type of pasta you like.
- Garlic and Shallot: Sautéed with a bit of olive oil.
- Tomato Paste and Fire Roasted Tomatoes: These are the base of the sauce.
- Raw Cashews and Non-dairy Milk: Blended together, these make the perfect cream for the sauce.
- Calabrian Chilies: Chopped or in a paste.
- Vegan Parmesan: I like to use Follow Your Heart brand.

Calabrian chilies have such a wonderful and unique flavor. They are super spicy, but they have some of my favorite flavor in them. This vegan creamy Calabrian chili rigatoni is perfect all around. The color is lovely, the cashew cream goes so well with the heat of the chilies. This is a fast, cheap and simple meal that tastes like a million bucks. The sauce is made in a blender and then sauteed with the shallot and garlic and heated until bubbly. The only other thing that needs to be done is the pasta. Toss it all together and enjoy. It would be yummy with a bunch of different proteins as well.

Why Should You Make This Vegan Rigatoni?
- This sauce is to die for.
- It doesn’t get any easier than this pasta.
- You only need 9 ingredients.
- This dinner takes about 20 minutes.
- It is truly one of a kind.

Vegan Creamy Calabrian Chili Rigatoni
Ingredients
- 16 Ounces Rigatoni
- 1 Can(14oz) Fire roasted tomatoes
- 2-3 Tablespoons Calabrian chilies, chopped
- 1 Cup Raw cashews, soaked and drained*
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 1 Tablespoon Olive oil
- 1 Shallot, diced
- 6 Cloves Garlic, finely chopped
- 2 Tablespoons Tomato paste
- 1/4 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
Instructions
- Cook the pasta according to package directions. Drain when the pasta is al dente.
- In the meantime, add the fire roasted tomatoes, Calabrian chilies(using less if you want it less spicy), the raw cashews, non-dairy milk and a pinch of salt to a blender and blend until totally smooth. Set aside.
- Once the pasta is done, I like to use the same pot to heat the olive oil on medium high.
- Add the shallot and garlic, sauté, reducing heat as needed until the shallot is translucent. About 2-3 minutes.
- Add the tomato paste, and then stir into the shallot and garlic.
- Pour the sauce you made in the blender into the pot and stir to combine everything. Bring to a simmer, reduce heat to low.
- Add the vegan Parmesan and then stir. Taste and adjust seasonings, you will most likely need more salt.
- Pour the cooked rigatoni into the pot and toss to combine the pasta and sauce.
- Serve immediately with fresh basil if desired.
Video
Notes
Nutrition

Leave a Reply