Laura's Vegan Table


  • 8-12 ounces of dried pasta
  • 1/2 cup grated vegan parmesan cheese
  • 1 tablespoon calabrian chili paste
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1 pint of cherry tomatoes cut in half or in quarters
  • 1/2 cup chopped fresh basil

I like a little spice; but not too much. It’s fun to add an element of heat to dishes to make them pop. Calabrian Chili Peppers can add a lot of heat, and you can certainly add more if you wish. But I found that this blend of the chili pepper paste with some tomato paste, vegan parmesan and olive oil was a very flavorful, bold; but not way too spicy mix. Enjoy!


Cook pasta according to package instructions. When pasta is done cooking, reserve about 3/4 cup of the pasta water and set aside. Drain pasta and add back to the pan. Add the parmesan and the reserved pasta water and stir. Add the chili paste, tomato paste, olive oil, salt and tomatoes. Stir to combine and test to see if it needs more salt or chili paste. Top with fresh basil and serve hot.