Vegan and gluten-free Creamy Chili Sauce with Zucchini, Spinach and Pasta. An incredibly creamy, rich and yet light with no oil or butter. Just whole food ingredients. So much flavor from Italian dried herbs and chili powder and tomato sauce.
If there was ever a throw-together meal 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. Wellll, this is sooooo good, creamy, amazing, filling, "restaurant-worthy", as my hubby said. You all wanted this recipe sooo bad when I shared this quick phone snap of my dinner 2 nights ago. Regardless of the fact that I'm a blogger, I do not like to measure ingredients. In fact, I'm a throw-together kind of cook, and even baker. A lot of my dinners I just throw together on instinct and taste as I go. I've always done the same when I create cakes, cookies, etc. I have literally had to make myself start writing things down as I'm creating, in case it turns out, I can easily remake it and post it here. I do that now for my baked goods, except for cookies. If I'm craving cookies, I hardly ever measure, unless I'm following a specific recipe of mine, I will just throw everything into a bowl. I'm always pressed for time, so measuring takes longer. However, it is very important to get the right amounts for a recipe to be posted, so the results turn out right for you guys. In that case, I'm very precise in what I post here.
This recipe today, Creamy Chili Sauce with Zucchini, Spinach and Pasta, is infused with a good dose of chili powder (hence the name). I mean, look at all those yummy specks of chili powder in the sauce.
I wasn't even thinking of creating for the blog, I was just in a hurry to make dinner. As you know, I share my dinners and lunches often with you all on Facebook and IG. Well, I quickly rushed to remake this one and actually write down measurements so I could share the recipe, since the response was so big. So, I hope you are all happy and scarf it down in mere seconds the way my family did. It is THAT GOOD.
I love proving you don't need animal products to make a delicious dish. Vegan substitutes are soooo 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.
I didn't really know exactly what to name it because it's not a classic dish recreated or anything like that, like I said, it was just stuff thrown together that I was craving. But since I made chili powder a noticeable flavor ingredient, it was super creamy and the veggies were a big part of the yumminess, that is what I called it. What is so funny is that my hubby was so in love with it and said it 100% reminded him of a crawfish fettucini dish that used to be served in a seafood restaurant that he managed many years ago. Obviously, minus the crawfish, just the sauce flavor. I have never had that dish, but all I can tell you is that it is full of flavor, full of creaminess and so darn fast and easy to make...it's a dream recipe really to whip up.
It's so simple and creamy and rich, yet light because it is both dairy-free and oil-free and made with healthy whole food plant-based ingredients. A vegan creamy sauce with no butter, cream or oil. I used cashew milk, my favorite milk in cooking. I love the richness and creaminess it provides. It also has a very subtle sweetness to it, which just makes everything taste better. As always, you only need 8 ingredients (plus s&p and water or broth)! Easy, fast and delicious. One of my other favorite flavor bomb pasta sauce recipes on the blog is my Vegan Roasted Red Pepper Pasta with Fresh Basil. Try it if you haven't yet, it is amazing.
I hope you all really love this Vegan Creamy Chili Sauce with Zucchini, Spinach and Pasta! Be sure to leave feedback below and star rate the recipe! Please do not rate the recipe negatively if you have totally changed it. Thank you so much. Be sure to share a pic as well on Instagram using my hashtag #thevegan8, as it's the only sure way for me to see it! Or share a pic on my Facebook page!
I also made you another video to see the action in progress. No apologies for the drool-induced session about to start in 3....2....1...
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 video as I'm cooking each step, exactly how it turns out. If you do NOT use the homemade cashew milk, yours will NOT turn out as creamy. Store-bought cashew milk is loaded with fillers, not actual cashews like homemade, therefore it will NOT THICKEN the same as mine does here in the video and pictures. If you absolutely cannot do the homemade cashew milk, then use full-fat coconut milk.
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.