Vegan Spaghetti With Arugula and Red Pepper Flakes

WHY YOU’LL LOVE THIS VEGAN SPAGHETTI?

This vegan spaghetti with arugula is a simple and flavourful meal ready in only 15 minutes. It combines whole-wheat pasta with olive oil, sweet red pepper flakes, nutritional yeast and crunchy pumpkin seeds.

Moreover, the recipe does not require a separate tomato or cream sauce. Instead, the seasoned olive oil coats the spaghetti and gives it a rich flavor. Fresh arugula adds color and a light peppery taste.

You can use regular, whole-wheat or gluten-free spaghetti. However, always check the cooking time written on the pasta package. You can also replace the spaghetti with another pasta shape.

This recipe uses sweet crushed red pepper flakes, not hot chili flakes. Therefore, do not use three tablespoons of hot chili flakes. If you prefer a spicy version, add only ¼–½ teaspoon of hot chili flakes.

Finally, the pumpkin seeds add texture, while nutritional yeast gives the pasta a savory flavor. This makes the recipe perfect for a quick lunch or dinner.

Preparation time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes

Servings: 2

Course: Lunch or dinner

Author: Natali Smilevska — Just Flora No Fauna

INGREDIENTS

• 200 g (7.1 oz) whole-wheat spaghetti
• 3 tablespoons sweet crushed red pepper flakes, not hot chili flakes
• 1 tablespoon nutritional yeast
• 1 tablespoon crushed pumpkin seeds
• 4 tablespoons olive oil
• A pinch of garlic powder
• Salt, to taste
• 2 generous handfuls of fresh baby arugula
• 2–4 tablespoons reserved pasta water, if needed
• Optional: ¼–½ teaspoon hot chili flakes for a spicy version

INSTRUCTIONS

1. First, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
2. Before draining the spaghetti, reserve approximately ¼ cup of the pasta water. Drain the pasta and set it aside.
3. Meanwhile, warm the olive oil in a large pan over medium-low heat.
4. Next, add the sweet red pepper flakes and garlic powder. Stir for 30–60 seconds until fragrant. Do not allow the pepper or garlic to burn.
5. Remove the pan from the heat. Add the drained spaghetti, nutritional yeast and a pinch of salt.
6. Then, toss everything together until the spaghetti is evenly coated. Add two tablespoons of pasta water if the mixture feels too dry.
7. Arrange the fresh arugula on two serving plates. Divide the warm spaghetti between the plates.
8. Finally, sprinkle the crushed pumpkin seeds over the spaghetti. Add a small amount of hot chili flakes if you prefer a spicier meal.

SERVING AND STORAGE

Serve this vegan spaghetti immediately while it is warm. You can add extra nutritional yeast, pumpkin seeds or a drizzle of olive oil before serving.

For another quick and comforting meal, try my Easy Vegan Tomato Soup With Pasta.

Store leftover spaghetti in a covered container in the refrigerator for up to two days. Keep fresh arugula separate whenever possible. Reheat the spaghetti gently and serve it with fresh arugula.

You can surprise your family or friends with this colorful and affordable pasta meal. Adjust the sweet or hot pepper flakes according to your taste.

If you make this vegan spaghetti or any other recipe from my blog, I would love to see it! Share your creation on Instagram, X or send it to me through the Just Flora No Fauna Facebook Page.

Thank you for following and supporting what I do. Wishing you a lovely day! 💖

Hugs,

Natali