Creamy Sriracha Pasta

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If you’re looking for a flavour explosion that’s both comforting and exciting, you have to try my Creamy Sriracha Pasta recipe! This dish delivers the perfect balance of fiery sriracha heat, silky creaminess, and the satisfying crunch of seared courgette. It’s surprisingly easy to make and hits the spot every time. Whether you’re a spice lover or a fan of cosy pasta dishes, this recipe is guaranteed to become a new favourite.

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😋 Why I love this recipe!

This recipe is a winner for its sheer simplicity and delicious balance of flavours. The cream beautifully offsets the sriracha’s heat, while the seared courgette adds a delightful textural contrast and savoury note. It’s a go-to favourite when I want something flavorful and fuss-free. I guarantee you’re going to love it too!

🌶️ What is Creamy Sriracha Pasta

Creamy Sriracha Pasta is a slightly strange twist on the classic pasta. It all starts with a creamy sriracha sauce. I’ve seen variations online. But I created this version to find the perfect balance of fiery Thai sriracha and comforting creaminess.

📝 Ingredient notes

Pasta: The base of this dish! Choose your favourite shape – I like a long one for this like tagliatelle, spaghetti or linguine will work beautifully to soak up the sauce. But shorter ones like penne or fusilli will work just fine. Use whatever you fancy!

Oat cream: Delivers the creamy richness. For a similar texture, try unsweetened soy cream or a thin cashew cream.

Sriracha : The star ingredient, it has a delicious spicy kick. Adjust the amount to your desired heat level.

Nutritional yeast: Adds a savoury depth to the sauce. It’s also a good source of B vitamins.

Smoked paprika: Imparts a subtle smokey warmth that complements the sriracha perfectly.

Courgette: Provides texture and a mild sweetness. Yellow squash or bell peppers make good alternatives.

Red onion: Adds a touch of sweetness and a vibrant colour contrast. White or yellow onions can be substituted.

Garlic: A classic aromatic essential for building flavour.

Olive oil: Used for searing the courgette and building the sauce base.

Basil leaves: Offer a fresh, herbaceous note to round out the flavours. Mint could also work really well here.

🔥 How to make Creamy Sriracha Pasta

Get the pasta started: Fill a large pot with salted water and bring it to a roaring boil. Add your favourite pasta (I like a long pasta like linguine or tagliatelle for this) and cook for one minute less than the package directions indicate – we’re going for al dente!
Prep those veggies: While the pasta cooks, slice an onion into thin half-moons and mince a few cloves of garlic. Cut a courgette into bite-sized chunks and tear some fresh basil leaves into strips.

Sear the courgette: Heat a tablespoon of olive oil in a heavy-bottomed pan over medium-high heat, adding a sprinkle of salt and pepper. Toss in the courgette and cook until it gets some lovely char marks but still has a nice bite to it, then set it aside.

Build the sauce base: Switch to a non-stick wok and add the remaining olive oil. Sauté the onion until it starts to soften and become translucent, then stir in the minced garlic and cook for another minute, just until it releases its fragrance. Sprinkle in a bit of smoked paprika for a touch of warmth and depth.
Creamy sriracha magic: Now, add the plant-based cream, a generous squeeze of sriracha (adjust to your spice preference), and a sprinkle of nutritional yeast for cheesy richness. Let the sauce simmer gently on low while the pasta finishes cooking.

Bring it all together: Once the pasta is done, transfer it directly to your sauce using a spider or tongs, carrying over a bit of that starchy pasta water. If the sauce needs thinning out, add a splash of the reserved pasta water. Gently stir in half of your seared courgette and half of the fresh basil.

Plate and garnish: Dish up your creamy, spicy pasta and top each portion with the remaining courgette, the basil and a sprinkle of cashew parmesan. Enjoy!

💡 Tips for getting it right!

Don’t overcook your pasta! Al dente pasta holds its shape better, and when it finishes in the sauce it will suck up the liquid.

Reserve some pasta water for the perfect sauce. Starchy pasta water helps the sauce thicken and cling beautifully to the pasta.

🎨 Potential variations

Creamy Sriracha Pasta with Tofu. Add a boost of protein with crispy fried tofu tossed into the finished dish.

Creamy Sriracha Pasta with Spinach. Boost the veggie content by wilting spinach into the sauce for extra nutrients.

🤔 Frequently asked questions

Can I use a different type of pasta?

Absolutely! While I love this dish with long noodles like spaghetti, linguine, or tagliatelle, any type of pasta you have on hand will work well.

I’m not a fan of spice. How can I make this milder?

Start with a smaller amount of sriracha and taste as you go. You can always add more, but you can’t take it away!

Can I make this ahead of time?

The sauce itself can be made in advance and reheated gently. For the best texture, cook the pasta fresh and toss it with the warm sauce.

Can I add other vegetables to this pasta?

Definitely! This is a great base recipe. Try adding sautéed mushrooms, roasted broccoli florets, or a handful of cherry tomatoes for extra flavour and nutrients.

I don’t have a heavy-bottomed pan. Can I use something else to sear the courgette?

Yes! A regular skillet or frying pan will work just fine. The key is to get the pan nice and hot before adding the courgette.

My sauce is too thick. How can I thin it out?

The best way to thin the sauce is with a splash of the reserved pasta water. It’s full of starch, which helps create a silky texture. You can also add a little more plant-based cream if needed.

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