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
Keyword: vegan pepperoni pasta
Author: Vegan Richa
6ouncespasta, use Glutenfree if needed
For the sauce:
2teaspoonsvegan butteror olive oil
½teaspooncrushed fennel seeds
1cupchopped pepperoniI use my gluten-free chickpea flour pepperoni, or use store bought vegan pepperoni or sausage
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.
To take this to the next level, add some toasted pine nuts for garnish
Add a splash of vegan red wine after you sautee the onion with the pepperoni for added umami