Vegan Chili Pasta with Veggies Review
The Source
Tonight we tried The Vegan 8’s recipe for Vegan Chili Pasta with Veggies. This tomato cream sauce is amazing! We were sorry we didn’t have any bread to soak up and savor every bit of it.
The Cooking
With Brian and me working together, this recipe took us about 45 minutes. A little more time consuming than some, but well worth the effort. Brian cut the onion and zucchini and got all of the other ingredients measured and ready to put in at their specified time. Other than a lot of ingredients, it comes together pretty simply. The Vegan 8 recommends making homemade cashew milk to mix into the sauce, but does give an option to use full fat coconut milk instead. We chose to go that route, which made this relatively easy. Basically you cook some diced onion in veggie broth, add the zucchini and cook some more before adding the coconut milk, liquid smoke, tomato sauce, spices, and spinach. Once the sauce is done, it’s just mixed with the cooked pasta.
The Eating
This was delicious. Everything blends together for a pasta with creamy tomato sauce with just a little bit of a kick. We opted to put the full suggested amount of chili powder and it was perfect.
The Summary
We really enjoyed this one. We’ve had a lot of success with recipes from The Vegan 8, and this was no exception. Brian and I both think this would be a great choice to serve to family who don’t necessarily choose to eat whole food plant based. This was supposed to be 4 servings, but the servings seem a little light. We did leave enough for lunch tomorrow, but found we wanted a little something extra – maybe some of that bread we were missing tonight. Next time if we want leftovers, we will probably double the recipe. All in all, we will be having this again.