Spicy Pappardelle Vegetarian Pasta


May 15, 2015

Spicy Pappardelle Vegetarian Pasta 5 0 5 2
  • Prep: 10 mins
  • Cook: 7 hrs
  • 10 mins

    7 hrs

    7 hrs 10 mins

  • Yields: 8 people


4 tbsp extra virgin olive oil

6 garlic cloves, crushed

2 onions finely chopped (I used 1 brown onion and 2 small red onions)

2 celery sticks, finely chopped

3 x 400g tins chopped tomatoes (or 2 if you want it less saucy)

2 red chillies, deseeded and finely chopped (reduce the quantity if you want less spice)

250g chestnut mushrooms and

250g closed cup mushrooms, thickly sliced

I courgette diced

2 tsp Sriracha (hot chilli sauce) – OPTIONAL

2 tbsp tomato puree

1 tsp sugar

1 tbsp balsamic vinegar

Good big splash of red wine (optional but I do like to use wine when I cook lol)

1 tsp course ground black pepper and salt to taste

Fresh basil to garnish

600g Pappardelle pasta (or any pasta would do though I do use fresh)


1Mix all the ingredients except the pasta and basil in the sc pot.

2Cover and cook on high for 1 hour and then low for 6 hours.

3Once sauce is ready cook the fresh Pappardelle (I had to use fresh lasagne sheets cut into slices as could not get Pappardelle!! Lol) add some torn basil to the pasta sauce ......... stir and then add the sauce to the pasta!!

4Serve with freshly grated Parmesan and some fresh bread.

Submitted by Katy Kat


2 Reviews


July 29, 2020

I made this for dinner, with a few changes. Added carrot, bay leaf and a 1/2 cup of green lentils. Excluded zucchini and 1 chilli. It turned out AMAZING! This is a fantastic recipe that I will make again.


July 2, 2016

Had this today with our vegetarian friends and they really loved it! Really happy? I added carrots for a different colour on the veggies

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