Vegan Pasta Arrabiata – Hot & Healthy!

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.

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.

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!

Pasta Arrabiata

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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!

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Cuisine:Italian, Vegan, Vegetarian

Diet: dairy-free, egg-free, vegan

Prep Time:5 minutes minutes

Cook Time:25 minutes minutes

Total Time:30 minutes minutes

Servings:2 servings

Calories:522kcal

Ingredients

• 1 small aubergine
• 5 oz wholegrain pasta
• 2 medium tomato
• Salt to taste
• 1 tsp paprika powder
• 1 medium onion
• 2 clove garlic
• 2 tbsp nutritional yeast
• ¼ tsp sugar
• 1 tbsp olive oil
• 2 tsp tomato paste
• 2 cups tomato juice (the drink)
• 1 red chili pepper
• 1 tbsp almonds (roasted/smoked)

US CustomaryMetric

Instructions

• 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.
  
• 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!)
  
• Crush the almonds.
  1 tbsp almonds
• Serve the pasta with the sauce, adding salt and pepper to taste. Garnish with the crushed almonds.

NOTES

• 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

Nutrition Facts

Pasta Arrabiata

Amount per Serving

Calories

522

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

7

g

Sodium

 

379

mg

16

%

Potassium

 

1808

mg

52

%

Carbohydrates

 

87

g

29

%

Fiber

 

19

g

79

%

Sugar

 

27

g

30

%

Protein

 

20

g

40

%

Vitamin A

 

2970

IU

59

%

Vitamin C

 

105

mg

127

%

Calcium

 

97

mg

10

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

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