Vegan, spicy, and delicious.

Spicy Zucchini Pasta

8 oz brown rice pasta
1 TBSP vegan plant-based “butter” (like earth balance)
1/2 tsp red pepper flakes
1 large organic zucchini
2 cloves garlic
1 TBSP organic light brown sugar
2.5 TBSP braggs liquid aminos
2 TBSP sriracha
1 tsp organic unrefined sesame oil

Cook your pasta according to package directions (I used spaghetti, but you can use whatever your favorite is!). Wash and cut your zucchini into chunks and cook in your vegan butter over medium heat until softened. Toss in your red pepper flakes and minced garlic. Add the remaining ingredients and toss together with your strained (cooked) pasta. Serve with a big glass of water to cool down the heat!



As a clean-eating advocate, I love creating recipes that allow people to eat the things they love in a healthier, more nutritional way. Nothing brings me more happiness than seeing people enjoy my food, so I hope you love my recipes!

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