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Vegan and gluten-free Creamy Chili Sauce with Zucchini, Spinach and Pasta. Incredibly creamy and rich, but oil-free! Just whole food ingredients. So much flavor from Italian dried herbs and chili powder and tomato sauce.

CREAMY CHILI SAUCE WITH ZUCCHINI SPINACH AND PASTA

If there was ever a throw-together meal that turned out amazing, this is it!! I’m sharing another sauce and pasta dish today. Sauces are one of my favorite things to create, as if it wasn’t obvious by now. My collection is huge. Well, this is so good, creamy, amazing, filling, “restaurant-worthy”, as my hubby said. You all wanted this recipe sooo bad when I shared it on social media.

Regardless of the fact that I’m a blogger, I do not like to measure ingredients. In fact, I’m a throw-together kind of cook, and even baker. A lot of my dinners I just throw together on instinct and taste as I go. However, it is very important to get the right amounts for a recipe to be posted, so the results turn out right for you guys. In that case, I’m very precise in what I post here.

VEGAN CHILI SAUCE

This recipe today, Creamy Chili Sauce with Zucchini, Spinach and Pasta, is infused with a good dose of chili powder (hence the name). I mean, look at all those yummy specks of chili powder in the sauce.

My hubby was so in love with it and said it 100% reminded him of a crawfish fettucini dish that used to be served in a seafood restaurant that he managed many years ago. Obviously, minus the crawfish, just the sauce flavor. I have never had that dish, but all I can tell you is that it is full of flavor, full of creaminess and so darn fast and easy to make…it’s a dream recipe really to whip up.

CREAMY VEGAN PASTA SAUCE

It is both dairy-free and oil-free and made with healthy whole food plant-based ingredients. I used homemade cashew milk, my favorite milk in cooking, which is the secret to an incredibly creamy vegan pasta sauce. I love the richness and creaminess it provides. It also has a very subtle sweetness to it, which just makes everything taste better.

I love proving you don’t need animal products to make a delicious dish. Vegan substitutes are soooo easy. Instead of dairy cow milk, I love to use cashew milk, coconut milk and even almond milk. My favorite is cashew milk though, homemade, because it is the creamiest.

MORE VEGAN PASTA RECIPES

NOTE: A couple of readers have stated that their sauce has turned out watery. Please read the recipe carefully. Make sure to measure accurately, which is why I give weight in grams. I make this weekly and it always, always turns out creamy. I have noted very clearly that I used my homemade cashew milk for the recipe. As you can see in the photos, that it is very creamy and not watery at all. This is because of the homemade cashew milk. If you do NOT use the homemade cashew milk, yours will NOT turn out creamy. Store-bought cashew milk is loaded with fillers, not actual cashews like homemade, therefore it will NOT THICKEN the same as mine. If you absolutely cannot do the homemade cashew milk, then use full-fat coconut milk.