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Vegan Creamy Chili Sauce with Zucchini, Spinach, Pasta
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 low-sodium veggie broth or water, more as needed (I used broth for more flavor)
  • 1 loosely filled cup (130 g) finely chopped onion
  • 2 small zucchini (365 g), sliced into rounds ¼ inch thick, then in ¼th's (see video)
  • 1 cup homemade cashew milk (SEE NOTE below. DO NOT sub with store-bought cashew, it will NOT thicken like my version)
  • ¾ cup tomato sauce
  • 1 tablespoon dried Italian spice blend (I use the McCormick blend, you want one with no salt or red pepper added)
  • ½ to 1 tablespoon chili powder (SEE NOTE, not habanero, just a standard American chili powder. McCormick or Fiesta brand is good)
  • 4 large handfuls fresh spinach (100 g)
  • 1 ¼ teaspoons fine sea salt (notice in directions you are adding salt at different times)
  • ½ teaspoon black pepper
  • optional: ½ teaspoon liquid smoke
  • note: NOTE: I highly recommend making this with my homemade cashew milk. I make my own cashew milk by adding 1 cup raw cashews to 3 cups filtered water and blend in a Vitamix until completely smooth. That's it, no need to drain. Store extra in fridge and I use it for baking and for oatmeal. Cashew milk is absolutely going to give the BEST creamy results, so I wouldn't recommend subbing UNLESS allergic to nuts. Otherwise use canned FULL-FAT coconut milk (well shaken) or if you want to use soy then mix it first with 2 Tbsp brown rice flour (see directions), the results will be less creamy/rich, but will work.
  • note: NOTE 2: Regarding the chili powder, ½ 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 ½ tablespoon.
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