Veggie Arrabiata

Veggie Arrabiata

Plant based version of an Italian classic
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian


  • 1/2 onion diced
  • 8 florets cauliflower chopped small
  • 6 large brown mushrooms quartered
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 2 red chili dried whole
  • 1 tbsp basil I used Gourmet garden lightly dried
  • salt and pepper to taste
  • 4 cups tomato sauce I used my own homemade
  • 1 cup red lentils
  • 2 tbsp dairy free sour cream I used Tofutti
  • 1 handful dairy free pepper jack cheese I used Daiya
  • 8 oz pasta I used Garofalo gluten free


  • Start a large pot of water to boil for the pasta on the stove. In another large pot add olive oil and saute the onion for about 5 minutes. Add the cauliflower and saute for another 5 minutes. Add salt and pepper, red chilis, red chili flakes and basil and saute for another few minutes. Add mushrooms and cook till moisture is released. Add in pasta sauce and bring to a simmer. Add the cheeses and simmer. Cook pasta per instructions and add red lentils when there is 10 minutes left. Drain and add to pasta sauce. Remove red chilis before serving.
Keyword Arrabiata, Cauliflower, Pasta, plant based

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