Spicy Pasta Diablo

I love those afternoons when you don’t really have a meal in mind and so you open your fridge and improvise what to cook for the day. This is my first solo post and as soon as I took my first bite, I knew this dish was way too good to keep to myself! I absolutely love spicy dishes and this one is a great way to warm up on a chilly afternoon like this.

I pulled out some leftover pasta, tomato paste, veggie crumbles, a couple of vegetables and all of a sudden, this dish emerged from out of nowhere! It’s chunky, spicy, and rich.

Here’s my lazy rainy Wednesday lunch:


Spicy Pasta Diablo

1/3 c. Smart ground veggie crumbles
2 Cloves of garlic
1/4 Red onion
2 Mushrooms
1 Jalapeño pepper
3 T. tomato paste
1 c. Cooked fusilli pasta
1 T. Olive oil
2 c. Water
2 t. Basil
2 t. Cayenne
2 dashes Chili powder
2 dashes Cumin
1 t. Oregano
2 dashes Seasoned pepper
Salt and Pepper to taste

Start by chopping up all of the vegetables. Then begin to sauté the garlic and red onion until the onions have start to become translucent. This should take about 5 minutes on medium heat.

Pour in the veggie crumbles, mushrooms, and tomato paste. Make sure all of the vegetables are coated and slowly pour in the water a little bit at a time and stir constantly so that the mixture becomes sauce-like. Turn the heat to high so that the sauce begins to boil down and thicken.


Throw in the sliced jalapeños and seasonings. Make sure you are tasting the sauce throughout. Reduce the heat to a simmer and cover the sauce for about 5 minutes or until jalapeños are tender. If you want to slightly mild down the sauce, cut back on the amount of jalapeños, cayenne and chili powder.


Serve over pasta and enjoy!



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