Calabrian Chili Tomato Pasta with Shallots and Garlic (vegan, gluten free)


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Calabrian Chili Tomato Pasta with Shallots and Garlic (vegan, gluten free)

Servings: 1
Prep: 10 minutes
Cook: 15 minutes


  • Pan or skillet


  • 8-10 oz pasta of choice or use tteok noodles*
  • 1/4 cup olive oil
  • 2 shallots finely minced
  • 5 cloves garlic
  • 2 tsp calabrian chili peppers use paste, or chopped peppers
  • 1/4 cup tomato paste double concentrated
  • 1/2 tsp salt more, to taste
  • 2 tbsp reserved pasta water
  • 2-4 tbsp plant milk unsweetened
  • vegan parmesan to taste


  • Start by bringing a pot of water to a boil with a heavy pinch of salt and prepare pasta according to package directions. Reserve 1/4 cup pasta cooking water.
  • In a skillet or pan, heat olive oil and sauté shallots for 3-5 minutes on medium heat, until tender and fragrant. Add garlic and sauté for another 2-3 minutes.
  • Lower the heat and add calabrian chili and tomato paste. Stir to combine and cook for 1-2 minutes.
  • Add pasta water and cooked noodles to the sauce and toss to coat. Add oat milk as needed until sauce consistency you like is achieved. Add salt and season to taste. Serve with a generous amount of vegan parmesan cheese to finish.

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Remy Park

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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