Savory, meaty, and 100% plant-based bolognese with a spicy kick from Calabrian chilis.
My favorite comfort food in the winter? Pasta. Always.
Nothing beats a big bowl of warm pasta paired with fresh crunchy bread. Even more so a rich, savory tomato and meat-based pasta.
This vegan Calabrian chili pasta is filled with a rich and savory tomato and meat-based sauce with a kick of heat from flavorful Calabrian chilis.
It’s extremely simple to make and is the perfect weeknight dinner.
I’ve accumulated many random food ingredients over the years and my pantry seems to be overflowing with things I’ve only used once, which may or may not be collecting dust. It was time to brainstorm a few recipe ideas that would utilize those ingredients.
To my surprise, my bag of dried Calabrian chilis were untouched. That’s probably due to my fear of using heat in my recipes. I am not a huge fan of spicy food and I’m always nervous of making my recipes too hot (for my taste).
But I jumped the gun and developed this recipe. It was totally worth it, because I can now say it’s one of my favorite pasta recipes out there.
Oh…what wonders stepping out of your comfort zone can do.
If you’re looking for more comforting pasta recipes I suggest checking out these on my blog:
Simple Butternut Squash & Sage Pasta
Caramelized Onion, Mushroom, and Chickpea Pasta
Creamy Roasted Butternut Squash & Tomato Pasta
This Calabrian Chili Bolognese is…
- Savory and meaty
- Simple and easy
- Packed with flavor
- 100% plant-based
- Oh so delicious!
Savory, meaty, and 100% plant-based bolognese with a spicy kick from Calabrian chilis.
- 3 tsp olive oil
- 1 small yellow onion, diced
- 3-4 cloves garlic, minced
- 12 oz. vegan ground beef
- 2 small dried Calabrian chilis, finely chopped (hydrated in boiling water for 15 min)
- 2-3 tbsp finely chopped olives
- 1 tbsp Italian seasoning
- 3 tbsp tomato paste
- 2 cups canned diced tomatoes
- ½ cup raw cashews (soaked in boiling water for 30 min)
- ¼ cup non-dairy milk
- 12 oz. pasta of choice
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Over medium-high heat, heat olive oil in a heavy bottomed pot. Add onion, garlic, and a pinch of salt. Cook for 6 minutes until onions are soft and translucent. Add vegan beef. Add a splash of water if onions are sticking. Stir well and cook for 4 minutes. Stir in chopped olives, chili, Italian seasoning, and tomato paste. Cook for 1 minute or until fragrant.
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Add diced tomatoes. Bring sauce to a simmer then reduce heat to low. While sauce is slowly cooking, blend cashews with non-dairy milk to create a cashew cream. Set aside. Cook noodles according to package directions. Reserve ¼ cup pasta water then drain.
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Stir ¼ cup cashew cream in to the sauce. Add cooked pasta and reserved pasta water. Season with salt and pepper. Serve pasta with a garnish of fresh parsley.
