Calabrian Chili Pasta

If you give this a try, don’t forget to leave a comment below. If you share on social media, tag me @sweetgreensvegan.

Calabrian Chili Pasta ingredients:

3 cups of dry Italian wavy pasta

1 tbsp of olive oil

1/2 yellow onion, diced

4 larger garlic cloves, minced

1 tsp fennel seeds

1 Tbsp garlic powder

1/2 tsp oregano

1/4 tsp thyme

3/4 tsp salt

1/4 tsp black pepper

12oz vegan ground “meat”

1 large can (28oz) of whole tomatoes, no salt added

2 -3 tbsp Calabrian chili

1/4 cup of marinara (optional)

Toppings: Vegan ricotta cheese, fresh basil, red pepper flakes

Instructions:

Bring a pot of water to a boil and cook the pasta according to the package directions

While the pasta is cooking, add the olive oil to a large skillet over medium heat. Add in the diced onions and minced garlic. Cook until translucent and then add in the seasonings (fennel seeds, garlic powder, oregano, thyme, salt, and black pepper

Next, add the vegan ground “meat” and cook according to the package directions (plus a few additional minutes). Once the vegan meat has finished cooking, add the canned tomatoes and the Calabrian chili (start by adding 2 out of the 3 tbsps of Calabrian chili and adjust based on desired spice level). Stir to mix well Here is when you can add in the optional marinara and additional salt and pepper if needed