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Vegan Pasta Arrabiata – Hot & Healthy!

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A plate of pasta arrabbiata on a blue surface. A board & a pan full of the sauce are in the corner | Hurry The Food Up

This pasta arrabiata is a favourite of ours. It’s our take on the classic arrabiata pasta sauce, with some delicious aubergine thrown into the mix. A hot and spicy vegan Italian recipe that is surprisingly healthy too!

Health benefits

Even writing that heading sounded interesting, but it’s true. A nicely cooked delicious pasta arrabiata can actually have some great health benefits. Here are some of them.

This arrabiata calls for an aubergine (aka eggplant). Eggplants don’t only add texture and taste to the recipe but also provide many health benefits. First of all, eggplants are very low in calories and high in fiber. Thus, this aubergine pasta recipe promotes fullness and satiety.

Moreover, this eggplant pasta sauce turns this dish into an antioxidant one! An antioxidant-filled pasta all’arrabbiata, doesn’t that sound amazing?

Thanks to the antioxidants called anthocyanins in eggplant, which also give them the purple color, they protect our body from damage caused by free radicals.

Check out our top 40 vegetarian eggplant recipes if you like the sound of this eggplant pasta arrabiata.

The ingredients for the dish are laid out including spaghetti, tomato, aubergine, tomato juice, oil | Hurry The Food Up
Aubergines and onion in a frying pan with a wooden spatula for stirring them, being fried up for sauce | Hurry The Food Up

Metabolism AND immune system boosting pasta? Yes please!

There is also a good amount of vitamin C in this recipe coming from aubergine, onion, tomatoes, and chili pepper. Vitamin C is also a powerful antioxidant that clears free radicals and boosts your immune system.

Last but not least, good news to the ones on a weight loss diet and hit a plateau (meaning your weight won’t budge for a while) – this recipe is calling for you!

One way to break a weight loss plateau is by reverse dieting. Reverse dieting is an eating plan where you gradually increase your calorie intake over some time. And this recipe fits perfectly into that plan.

Have this or another one of our delicious and healthy pasta dishes one or two times a week and enjoy it to the fullest.

Especially if you have been following a calorie-restricted diet for a long time, your body will love it and give a boost to your metabolism. Not to mention the chili peppers firing your metabolism as well.

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The aubergine & tomato arrabbiata sauce simmers in a frying pan, a spatula in the mix for stirring | Hurry The Food Up

How to make pasta arrabiata

Preparing this dish is pretty simple, but we have a few tips to ensure that it comes out as delicious as possible.

For example, we can’t stress enough how important it is not to skip the last cooking stage. That last 5 minutes of simmering really releases the flavour!

We also wouldn’t recommend skipping the sugar, unless absolutely necessary – a hint of sweetness lessens the acidity of the tomato and gives a fuller flavour to the dish.

Furthermore, to control the level of spice, you have a couple of options:

Least spicy: throw a chilli pepper in the sauce while cooking and remove at the end.

Middle spicy: deseed the chilli pepper and chop the rest into pieces. Add it to the sauce.

Most spicy: Chop the chilli pepper, seeds and all, and add it to the sauce.

And there you have it! Enjoy!

A birds eye view of a plate of spaghetti and arrabbiata sauce & a frying pan full of the extra sauce | Hurry The Food Up
Pasta Arrabiata
4.78 from 9 votes
After a healthy pasta arrabiata recipe? Try ours! With aubergine and a crushed almond topping, this is the best out there!
Cuisine:Italian, Vegan, Vegetarian
Diet: dairy-free, egg-free, vegan
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Servings:2 servings



  • Cook the pasta as per packet instructions.
    5 oz wholegrain pasta
  • Wash and cut the aubergine and tomatoes into small pieces.
    1 small aubergine, 2 medium tomato
  • Heat up a pan with olive oil on a medium heat. Add the aubergine, and mix in the salt and paprika.
    Salt to taste, 1 tbsp olive oil, 1 tsp paprika powder
  • Dice the onion and garlic.
    1 medium onion, 2 clove garlic
  • After a couple of minutes, add the onions and fry until soft. When they are, add the garlic and fry for another 30 seconds or so.
    Aubergines and onion in a frying pan with a wooden spatula for stirring them, being fried up for sauce| Hurry The Food Up
  • Add the tomato paste, tomato juice, the tomato pieces, nutritional yeast and the sugar.
    2 tbsp nutritional yeast, ¼ tsp sugar, 2 cups tomato juice, 2 tsp tomato paste
  • Chop the chili pepper and throw that in there too.
    1 red chili pepper
  • Let it cook (bubbling) for another five minutes (don't skip this!)
    The aubergine & tomato arrabbiata sauce simmers in a frying pan, a spatula in the mix for stirring | Hurry The Food Up
  • Crush the almonds.
    1 tbsp almonds
  • Serve the pasta with the sauce, adding salt and pepper to taste. Garnish with the crushed almonds.


  • Kat’s pro tip: Don’t skip the final cooking stage, it really brings out the flavours. The same goes for the little amount of sugar, unless absolutely necessary to skip.
  • Make-ahead? Yes, you can make ahead of time, but I’d reheat and have it warm.
  • Freezable? Yes, it’s freezer friendly.
Here are some more satisfying recipes that you may enjoy:
Simple and delicious Red Pesto Pasta
The nutritious powerhouse Creamy Broccoli Pasta
Incredibly Quick and Creamy Avocado Pasta
Surprisingly easy The Veggie King Microwave Baked Potato
Best dinner ever Easy Stuffed Bell Peppers in Mediterranean Tomato Sauce


Nutrition Facts
Pasta Arrabiata
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe Rating

  1. Looks great and keen to try. 20g of protein is quite high – is this mostly from the almonds? Not complaining, love a protein packed vegetarian dish!

    1. Hi Soo! It was a little high, thanks for poitning that out. I just ran it through the analyser again and it’s actually 15g, the pasta was registering wrong. I changed it to wholegrain pasta so it’s less calorie-heavy now as well. The protein comes from everywhere actually, mostly from the nuts but a surprising amount from the pasta and tomato, and tomato juice as well. There’s protein everywhere 😀 enjoy the recipe, I love this one!

  2. Amazing blog! Do you have any hints for aspiring writers?
    I’m hoping to start my own blog soon but I’m a little lost on everything.
    Would you suggest starting with a free platform like
    Wordpress or go for a paid option? There are so many choices out there that I’m totally
    overwhelmed .. Any tips? Bless you!

    1. Hi! Thank you, we’re glad you like it 🙂

      Sure thing – we have a guide on how to start a blog. It should cover everything you need to know!

  3. WOW! What a MEAL! Very nice! Seems like it’s nice and filling!