When I first discovered Vegan Nduja Pasta, I couldn’t believe how much flavor this dish packed in such a simple recipe. The creamy, spicy sauce made from cannellini beans, roasted red peppers, and vegan Nduja paste is a game-changer.
Paired with tender roasted eggplant and perfectly cooked pasta, this dish is a plant-based twist on Italian comfort food that’s sure to become a favorite in your home!
What I love most about this Vegan Nduja Pasta is how easy it is to make while still feeling like an indulgent treat. The smoky depth of the vegan Nduja paste combined with the sweetness of the roasted peppers creates a sauce that clings to the pasta beautifully. It’s a meal that works perfectly for a cosy night in or when you want to impress friends with a flavor-packed dinner.
Jump to:
If you’re looking for a versatile vegan pasta recipe, this one ticks all the boxes. You can use penne, gnocchi, or your favorite pasta shape, and the roasted eggplant adds a satisfying, caramelized texture to every bite. Plus, the sauce comes together quickly in a blender, making it an ideal option for busy weeknights.
❤️ What's Great About this Recipe
- 🌶️ Bold and Flavorful - This Vegan Nduja Pasta is packed with rich, smoky, and spicy flavors, thanks to the vegan Nduja paste and roasted red peppers.
- 🍆 Perfect Texture - The roasted eggplant adds a caramelized, tender bite that pairs beautifully with the creamy sauce.
- ⏱️ Quick and Easy - Ready in under an hour, making it ideal for busy weeknights or last-minute dinners.
- 🥄 Creamy Sauce Made Simple - The sauce comes together effortlessly in a blender using everyday ingredients like cannellini beans and pasta water.
- 🌱 Plant-Based Twist on an Italian Classic - A creative take on traditional flavors, perfect for anyone who loves experimenting with vegan recipes.
- 🍽️ Great for Any Occasion - Perfect for a cosy night in, a casual dinner with friends, or even meal prepping for the week.
- 🧄 Minimal Ingredients, Maximum Flavor - Simple pantry staples combine to create a dish that feels fancy but is super easy to make.
- ❄️ Leftover-Friendly - Tastes just as good the next day, making it a great option for meal prep.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Extra Virgin Olive Oil - Adds richness and depth to the dish. Choose a good-quality oil for best flavor, as it’s used for sautéing and roasting.
- Small Eggplant - Chop into bite-sized chunks before roasting. This adds a caramelized, tender texture to the pasta.
- Pasta (e.g., Penne or Gnocchi) - Use your favorite type, but penne works well to hold the creamy sauce. Cook it al dente for the best result.
- Small Onion - Finely chop for sautéing. It forms the flavor base of the sauce.
- Garlic Cloves - Mince for a bold, aromatic kick in the sauce.
- Cannellini Beans (with their liquid) - Use a 400g tin. The liquid helps create a creamy, protein-packed sauce.
- Roasted Red Peppers - Adds a smoky, slightly sweet flavor. Use jarred or freshly grilled peppers for convenience.
- Vegan Nduja Paste - Provides the signature spicy, rich depth to this dish. Check labels to ensure it’s vegan-friendly.
- Fresh Basil Leaves (optional) - Use as a garnish for a hint of freshness and added color to the final dish.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Large Skillet
- Blender - Needed to create a smooth and creamy sauce. Make sure it's powerful enough to handle beans and peppers.
- Medium Pot - For cooking the pasta. Choose one large enough to hold the water and pasta comfortably.
- Large Skillet or Sauté Pan - Used for sautéing onions and garlic. A non-stick option works best.
🧑🍳 Instructions (Step-by-Step)
Step 1: Roast Eggplant
Chop eggplant into chunks, season with olive oil, salt, and pepper, then roast at 180°C for 25-30 minutes until caramelised.
Step 2: Cook Pasta
Boil pasta as per package instructions. Save 250ml of pasta water for the sauce.
Step 3: Sauté Aromatics
In a pan, sauté chopped onion until translucent. Add minced garlic and cook until fragrant.
Step 4: Blend Sauce
Blend cannellini beans (with liquid), sautéed onion, garlic, roasted red peppers, vegan Nduja paste, and pasta water until creamy.
Step 5: Combine and Serve
Mix the cooked pasta with the sauce and fold in the roasted eggplant. Serve hot with optional basil or vegan parmesan.
📌 If you love Pinterest you can pin any of the images to your boards!
🍽️ Serving
Serve your Vegan Nduja Pasta hot in bowls. Sprinkle fresh basil on top for a pop of color and flavor. Add vegan parmesan if you like. Pair it with a side salad or some crusty bread to complete the meal. Enjoy it fresh for the best taste!
❄️ Storage
Store any leftover Vegan Nduja Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a pan over low heat. Add a splash of pasta water.
💡 Expert Tips & Tricks
- Cook Pasta Al Dente: To avoid mushy pasta, cook it just until al dente. This allows it to hold up well when combined with the creamy sauce and roasted eggplant.
- Blend Sauce Gradually: When blending the sauce, start with a small amount of the reserved pasta water and add more as needed. This helps you achieve the perfect creamy texture without making the sauce too thin.
- Adjust Spice Levels: The vegan Nduja paste provides a spicy, smoky depth, so adjust the quantity to suit your spice tolerance. Start with 1 tablespoon, then taste and add more if desired.
- Reserve Pasta Water: Save more pasta water than you think you’ll need. It’s a versatile ingredient that can help loosen the sauce or refresh leftovers when reheating.
- Prepare the Sauce in Advance: For busy weeknights, make the sauce ahead of time and store it in the refrigerator. When ready to serve, simply cook the pasta fresh, warm the sauce, and combine with the roasted eggplant.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
If you’re a fan of creamy, flavorful pasta dishes, check out my Baked Boursin Pasta for another quick and satisfying meal or try the rich and slightly spicy Rigatoni alla Vodka for a cozy dinner idea.
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Nduja Penne
Equipment
- 1 large skillet
- 1 blender
- 1 Medium Pot
Ingredients
- 7 oz penne pasta (200g) or vegan gnocchi
For the Roasted Eggplant:
- 1 small eggplant cut into bite-size chunks
- 2-3 tablespoon olive oil
- salt and black pepper to taste
For the Sauce:
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can cannellini beans (400g) drained
- 4.4 oz roasted red peppers (125g)
- 1 tablespoon vegan Nduja paste
- 2-3 tablespoon reserved pasta water
For Garnish (Optional):
- fresh basil leaves for garnish (optional)
- Vegan parmesan
Instructions
- Preheat the oven to 180°C (160°C fan). Drizzle olive oil over the eggplant chunks, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until caramelized and tender.
- Bring a pot of water to a boil and cook the pasta according to the package instructions. Reserve 250ml of the pasta water.
- Heat olive oil in a pan over medium heat. Sauté the onion until translucent (3-4 minutes), then add the garlic and cook for another 1-2 minutes until fragrant.
- In a blender, combine cannellini beans (with liquid), sautéed onion and garlic, roasted peppers, vegan Nduja paste, and 2 tablespoon of the pasta water. Blend until smooth, adjusting the consistency with more pasta water if needed.
- Mix the cooked pasta with the sauce, then gently fold in the roasted eggplant. Serve hot, garnished with fresh basil or vegan parmesan if desired.
Notes
- Serving - Serve the Vegan Nduja Pasta hot in bowls, garnished with fresh basil leaves or a sprinkle of vegan parmesan for added flavor. Pair it with a crisp side salad or some crusty bread for a complete meal. Enjoy fresh for the best taste and texture.
- Storage - Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating - Reheat gently on the stovetop over low heat, adding a splash of reserved pasta water or plant-based milk to restore the creamy texture of the sauce.
- Expert Tip - Use high-quality vegan Nduja paste for a rich, spicy depth of flavor. Adjust the amount based on your spice preference to make the dish milder or bolder.
- Pasta Choice - Penne works well to hold the sauce, but feel free to use your favorite pasta type, such as gnocchi or rigatoni.
- Texture - Roasting the eggplant until caramelized ensures it adds a tender, slightly smoky element to the dish.
- Make-Ahead - Prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, cook the pasta fresh and mix it with the sauce and roasted eggplant.
© 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
💭 Leave a Comment