Vegan Pepperoni Pasta, A simple weeknight dinner, takes a few steps, but tastes gourmet and packs a flavor punch! This pepperoni pasta is made with homemade vegan pepperoni, fragrant Italian herbs, spinach, and vegan parmesan cheese and takes just 30 minutes. Glutenfree option
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 2
- Category: dinner
- Cuisine: Italian
Ingredients
- 6 ounces pasta (, use Glutenfree if needed)
For the sauce:
- 2 teaspoons vegan butter (or olive oil)
- 2 cloves garlic (minced)
- 2 tablespoons onion (chopped)
- ½ teaspoon crushed fennel seeds
- ½ teaspoon pepper flakes
- 1 cup chopped pepperoni (I use my gluten-free chickpea flour pepperoni, or use store bought vegan pepperoni or sausage)
- 1 tablespoon tomato paste
- Zest of ½ lemon
- ½ cup pasta water
- ½ cup frozen spinach thawed
- 1/3 cup vegan parmesan (,divided)
- ½ teaspoon dried basil or 2 tablespoons fresh basil to add later
- Optional (add some toasted pine nuts for garnish)
Method
- Cook your pasta according to instructions on the package if you haven’t already. Rinse in cold water and set aside
- Make the sauce: Heat butter in a large skillet over medium heat. Once the butter is hot and melted add the garlic, onion, fennel seeds, pepper flakes and pepperoni and toss well.
- Cook over medium heat until the onion, garlic and pepperoni are golden. Stir occasionally
- Then add in the tomato paste, zest, spinach and ¼ teaspoon salt and mix in. Add in pasta water and half the vegan parmesan and mix in. Now bring to a boil. Add basil and the pasta and toss well then switch off heat.
- Taste and adjust salt and flavor and then top it with the rest of the vegan parmesan and pine nuts if using. Cover and let it sit for another 2-3 minutes for the parmesan to kind of soften a little, then serve immediately.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.