This week I have been painting in my house before and after work, and as a result have been looking for some quick meals. On Monday night I was really struggling to think of anything, as I didn’t want to make my meal planned option. I just took a look in my cupboards and threw this vegan creamy chilli pasta together but it was so tasty, I’ll definitely be making it again.

Vegan Creamy Chilli Pasta

A 15 minute meal that is full of flavour
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Italian
Servings 1 person
Calories 500 kcal

Ingredients
  

  • 1/2 Onion White
  • 6 Mushrooms
  • 200 g Spinach
  • 1 Vegan Chorizo Or plain vegan sausage
  • 75 g Wholewheat Spaghetti
  • 40 g Vegan Creme Fraiche Oatly is good
  • 2 tbsp Crushed Chillis
  • 1/2 tsp Garlic Granules
  • 1 tbsp Nutritional Yeast

Instructions
 

  • Put the wholewheat spaghetti on to boil for 15 minutes
  • While pasta is cooking, water sautee the onion and mushrooms until soft.
  • Start pan frying the chorizo with a little spray oil. I cooked my own in the same pan as the onions and mushrooms so some of the flavour transferred.
  • Add crushed chillis (as much as to your liking of heat) and garlic powder to the onions and mushrooms, and cook for another minute.
  • Add the spinach and allow to wilt. Add the nutritional yeast and mix through, then take off the eat and add the creme fraiche.
  • Drain the spaghetti, and mix with the creamy mixture.

Vegan Creamy Chilli Pasta

I’m struggling to calculate the syns on this, but I guess you would need to calculate the chorizo, nutritional yeast and the creme fraiche. Calorie wise though it’s not too bad for such a filling meal.

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