Pasta Arrabiata with Vegan “Chicken”

Growing up, a restaurant we frequented rather often was Macaroni Grill, and my go-to dish was always a build-your-own pasta with farfalle, spicy arrabiata sauce, and chicken topped with parmesan. I recently had a craving for pasta arrabiata and decided to veganize one of my favorite Italian dishes from my childhood. I hope you enjoy it as much as I did!

Pasta Arrabiata

Prep Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4


  • 3-quart saucepan
  • 4-quart pot
  • Non-stick skillet or saucepan


For Pasta Arrabiata

  • 12 oz. tri-color rotini
  • 2-4 tbsp olive oil
  • 4 cloves garlic minced
  • 26 oz. can diced tomatoes
  • 1 tsp crushed red chili pepper
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt

For Vegan 'Chicken'

  • 4 oz. dry soy curls
  • 1 cup vegetable broth
  • 1 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp ground white pepper
  • 1 tsp salt


  • In a 4-quart pot, add two to three quarts filtered water for the pasta, cover, and bring to a boil. Add 1/2 tsp salt. While waiting for water to boil, continue to step two.
  • Heat a non-stick skillet/saucepan over medium-high heat. Add broth, poultry seasoning, garlic powder, ground white pepper, and salt. Bring to a boil, add dry soy curls, and stir until water has been absorbed by the soy curls. Reduce heat to low. Stir occasionally.
  • Heat 3-quart saucepan over medium-high heat. Once hot, add olive oil and allow to get hot. Add minced garlic and crushed red chili flakes to oil and stir until fragrant, or about 1 minute.
  • Add diced tomatoes to the saucepan with garlic, oil, and red pepper. Increase heat to high. Add salt, Italian seasoning, and a little more crushed red pepper if you would like some extra heat. Cover and let cook on high for about 10 minutes, stirring often or every couple of minutes.
  • By this point your water should be boiling, so add your pasta to the boiling water now and cook uncovered according to the instructions on the package, or about 10 minutes.
  • Once the sauce has boiled for 10 minutes or so, turn off heat, and give it a little stir. Drain the pasta in colander and rinse with hot water. Return pasta to pot (making sure heat it no longer on) and toss with a small amount of olive oil to prevent the pasta from sticking, and to coat it in oil so it doesn't lose excess moisture.
  • Add sauce and soy curl to pasta. Stir. Chop some fresh basil, add to pasta, and stir. Try adding vegan cashew parmesan too! Serve and enjoy!


Vegan Chicken – For a shredded chicken replacement for just about any dish, I useĀ Butler’s Soy Curls. They’re versatile, healthy, and packed with protein and all the benefits of soy, and to top it off, Butler’s is a PNW-based company.

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