Creamy Vegan ’Nduja’ Pasta (GF)

If you love ultra-creamy pasta but also want big, smoky, spicy flavor… this one’s your new weeknight obsession.

Traditional ’nduja is a spreadable spicy pork salami from Calabria. Here we’re making a totally plant-based version using tempeh, layering in miso and smoked paprika for that deep, savory heat. Toss it all with a silky cashew–nooch sauce and plenty of charred veggies and you’ve got a bowl that tastes like comfort food and feels pretty virtuous.

This recipe serves 2 generously and is easily doubled.

Ingredients

Pasta

• 12 oz cooked pasta (any shape you like; use GF pasta if needed)
• Reserve ½ cup pasta water

Creamy Cashew Sauce

• 8 oz cashews
• 8 oz almond milk
• 1½ cups nooch (nutritional yeast)
• 1 tbsp tomato paste
• 1 tbsp miso paste
• 1 tbsp tamari
• 2 tsp chilli flakes
• ½ tsp salt

Charred Veg Mix

• 1 small head broccoli, chopped into bite-size florets
• 1 red pepper, diced
• 1 shallot, chopped
• 1 tbsp olive oil
• ½ cup nooch
• Salt + pepper, to taste

Tempeh “’Nduja”

• 1 tbsp olive oil
• 8 oz tempeh, crumbled
• 1 tbsp miso paste
• 2 tsp smoked paprika
• 2 tsp tamari

(Optional: extra chilli flakes or a spoonful of gochujang if you like it really spicy.)

How to Make It

1. Blend the Creamy Cashew Sauce

1. Cover the cashews with boiling water and soak for 10 minutes.
2. Drain, then add them to a blender with almond milk, nooch, tomato paste, miso, tamari, chilli flakes and salt.
3. Blend until completely smooth and creamy. If it’s very thick, splash in a little water or extra almond milk. Set aside.

2. Char the Veggies

1. Preheat your grill/broiler or a grill pan.
2. Toss the broccoli, red pepper and shallot with olive oil, nooch, salt and pepper.
3. Grill for 8–10 minutes, turning once, until the edges are tender, a little charred and golden.
4. Set aside — these will add sweetness and texture to your finished bowl.

3. Make the Tempeh “’Nduja”

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add the crumbled tempeh and cook for 6–7 minutes, stirring occasionally, until golden and crisp around the edges.
3. Stir in the miso paste, smoked paprika and tamari (plus any extra chilli/gochujang if using).
4. Cook another minute or two until everything is sticky, fragrant and deeply colored.

4. Bring It All Together

1. Add the cooked pasta back to its warm pot.
2. Pour over most of the cashew sauce and toss, loosening with splashes of reserved pasta water until it’s glossy and coats every piece.
3. Fold in half of the charred veg and half of the tempeh ’nduja. Taste and adjust seasoning (more salt, chilli or nooch as you like).

5. Serve

1. Divide the creamy pasta between two bowls.
2. Top with the remaining charred veg and tempeh ’nduja.
3. Finish with:
   • A drizzle of good olive oil
   • Extra nooch or chilli flakes
   • Fresh herbs (parsley or basil work great)

Dig in while it’s hot and saucy.

Tips & Swaps

• Nut-free? Use sunflower seeds instead of cashews (soak a bit longer) and oat or soy milk.
• Extra protein: Add a handful of chickpeas or crispy tofu cubes with the veg.
• Milder version: Cut the chilli flakes in half and skip any extra hot sauces; the smoked paprika will still give tons of flavor.
• Make-ahead: The cashew sauce and tempeh keep well in the fridge for 3–4 days. Cook fresh pasta, re-heat the sauce with a splash of water, and you’ve got instant fancy leftovers.