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Vegan Chili Pasta with Veggies

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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.

Creamy Chili Sauce with Zucchini and Spinach in pan

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!

Cooking Creamy Chili Sauce with Zucchini and Spinach in pan on stove

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.

pot of pasta with chili sauce and spinach and wooden spoon

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.

overhead view of pot of chili pasta and wooden spoon on wooden board

Vegan Chili Pasta with Veggies

Brandi Doming
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.
4.97 from 91 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine American, Gluten-free, Vegan
Yields 4 servings (2 cups each)

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
  • 3/4 teaspoon salt (notice in directions you are adding salt at different times)
  • 1/4 teaspoon black pepper
  • 1 tablespoon nutritional yeast
  • 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.

NOTE 2

  • Regarding the chili powder, 1 1/2 teaspoons will give it a very mild level of heat and chili flavor, whereas 3 teaspoons will give it a noticeable level of heat, I love the full 3 teaspoons 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 1/2 teaspoons and you can always add more at the end after tasting.

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, remaining 1/2 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. The salt amount can vary depending on the tomato sauce used and how well you salted your pasta. 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.

Nutrition

Serving: 2cupsCalories: 253.9kcalCarbohydrates: 43.8gProtein: 9gFat: 4.9gSodium: 673mgFiber: 6.9gSugar: 6.4g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan chili mac, vegan chili pasta, vegan chili sauce, vegan comfort food

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Filed Under: Dips/Sauces, Gluten Free, Main Dishes, No Bake, Pasta Tagged With: cashew milk, Chili, Chili powder, Creamy, Dinners, Gluten-free, Homemade, Pasta, Sauce, Spicy, spinach, Zucchini

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Comments

  1. Griselda

    May 25, 2021 at 1:46 pm

    I had a question. Should I soak the cashews since I don’t own a vitamix?

    Reply
  2. Eric

    June 14, 2021 at 10:32 pm

    I got 2 different kinds of liquid smoke, which one would you recommend, hickory or mesquite?

    Reply
    • brandi.doming@yahoo.com

      June 15, 2021 at 8:24 am

      Hi Eric, I’d do hickory!

      Reply
  3. Amanda

    August 28, 2021 at 3:33 pm

    5 stars
    99% sure the only reason I’ve been able to stay oil free and plant based (for the most part) is because of your recipes. I make these on a weekly basis and am obsessed with this and your Alfredo pasta dishes and a few more. I’ve started adding lentils to this instead of pasta (it’s better with pasta though), but that’s been a kind of fun alternative. Anyway if you haven’t tried this, you MUST!! Thank you Brandi for sharing your amazing recipes!!!

    Reply
    • brandi.doming@yahoo.com

      August 28, 2021 at 11:06 pm

      So so so wonderful to hear Amanda!! Thank you!

      Reply
  4. Eric

    September 2, 2021 at 2:32 am

    5 stars
    Tried this with mesquite liquid smoke and was excellently delicious. I’ll.try hickory smoke next time! So great to eat a lot of something delicious and not feel so bloated afterwards.

    Reply
  5. Marianne

    November 22, 2021 at 12:44 am

    5 stars
    Great recipe! I also drained the liquid that was left after the zucchini was done. I added maybe 1/4 cup more of the cashew milk ad I felt it needed to be a little less thick. I tasted it and decided to add about 3/4 of a teaspoon of maple syrup. But I usually do that as I find italian seasoning can sometimes be a little too bitter. I also saved the cashew milk like you suggested to use in a smoothie or if there were leftovers of the pasta it would be good to add some to loosen up the sauce when reheating. Thanks again, it was very good!

    Reply
    • brandi.doming@yahoo.com

      November 22, 2021 at 7:03 am

      So glad you enjoyed it Marianne, thank you!

      Reply
  6. Anita

    November 30, 2021 at 5:46 pm

    5 stars
    I made This last night. It is AMAZING! It is so easy to make! The sauce is delicious! I plan On using this often! I’m thinking this sauce will go great with a black bean meatball. I’ll be looking for a recipe.

    Reply
    • brandi.doming@yahoo.com

      December 2, 2021 at 9:08 pm

      So very happy to hear this Anita!!

      Reply
  7. Erin M Mulvany

    January 11, 2022 at 1:40 am

    5 stars
    I absolutely loved this! This felt like comfort food and it’s loaded with veggies.

    Reply
    • brandi.doming@yahoo.com

      January 11, 2022 at 4:45 am

      That’s so wonderful to hear!

      Reply
  8. Deborah

    March 29, 2022 at 5:38 pm

    Hi I read that raw cashews are poisonous, is that true can we use roasted ones?

    Reply
    • brandi.doming@yahoo.com

      March 29, 2022 at 8:43 pm

      Hi Deborah, the ones sold as “raw” in the stores are not truly raw. They have been heated to some degree and are safe to eat. I’ve been eating them for years, as have so many others. You can read all about that here: https://www.treehugger.com/cashews-in-raw-not-what-youd-expect-4868790

      Reply
  9. Desiree

    April 14, 2022 at 7:36 pm

    Can’t wait to make this recipe. Tell me do I soak the cashews first before blending?

    Reply
    • brandi.doming@yahoo.com

      April 14, 2022 at 7:42 pm

      If you have a Vitamix, you don’t need to soak. Otherwise, yes, soak overnight and then use a food processor if you have one to make the cashew milk. Food processors tend to pulverize better than standard blenders.

      Reply
  10. Jennifer

    April 17, 2022 at 3:26 am

    5 stars
    This was amazing!! I only had whole grain angel hair pasta and it was still fabulous! So creamy! And my first time to make homemade cashew milk!

    Reply
    • brandi.doming@yahoo.com

      April 17, 2022 at 7:35 pm

      Yay, that is awesome Jennifer!

      Reply
  11. Patsy Haynes

    April 18, 2022 at 10:48 pm

    5 stars
    Another winner. So easy to put together and the big bonus, is another recipe using zucchini, after getting a bumper harvest of them this year.

    Reply
    • brandi.doming@yahoo.com

      April 19, 2022 at 8:10 am

      Yay, thanks for the review Patsy!

      Reply
  12. JG

    May 27, 2022 at 4:22 pm

    5 stars
    This recipe is fantastic, so flavourful and delicious! I did a small addition, I added some of our favourite vegan cheese violifefoods on top. Will definitely be making this again, Thanks so much for posting!

    Reply
    • brandi.doming@yahoo.com

      May 30, 2022 at 11:28 pm

      So so happy to hear this!

      Reply
  13. Nataliya M.

    June 21, 2022 at 4:50 am

    5 stars
    Made this, and I love it!! I was drooling over this recipe for a while, finally made it and it’s a keeper! I love the spice and the flavors. I made my cream with raw sunflower seeds instead of cashews, blended them with pasta water. Also couldn’t resist adding some garlic, and corn because it just seemed like it would go so perfect with the flavors – it sure does! Thank you so much for sharing this recipe, it will be a regular on our menu.

    Reply
    • brandi.doming@yahoo.com

      June 21, 2022 at 10:29 pm

      aww yay, so wonderful you loved it!!

      Reply
  14. Jayne

    October 5, 2022 at 12:02 am

    Just made this for my dinner. Delicious!!! I even subbed the spinach for peas, and added mushrooms. Still loads of super yummy sauce. This ones going in my saved recipes. Thank you!

    Reply
    • brandi.doming@yahoo.com

      October 5, 2022 at 3:33 am

      Yay, so glad to hear that Jayne!

      Reply
  15. Kut Bosley

    March 8, 2023 at 4:47 am

    I just made this recipe and it is delicious. I did add a little extra cashew cream and a little more Nooch but that was it. I look forward to making this again, adding some different veggies as well such as mushrooms and yellow squash. This will definitely be a go to for me. Thank you very much.

    Reply
    • brandi.doming@yahoo.com

      March 8, 2023 at 9:34 pm

      Wonderful to hear Kut!

      Reply
  16. Tom

    March 8, 2023 at 6:20 am

    5 stars
    This is so delicious, we loved it! I only got 3 servings out of it, but that’s okay, I’m making another batch tomorrow night. You weren’t kidding about the chili powder, I’m using half the amount next time.

    Reply
    • brandi.doming@yahoo.com

      March 8, 2023 at 9:33 pm

      So happy to hear this!!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

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