Penne Arrabbiata aka Red sauce pasta



  • 2 cup cooked choice of pasta quinoa / whole wheat/ millet


  • 1 cup broccoli
  • 1 cup french beans
  • 1 cup fresh mushroom
  • 1 cup mixed bell pepper *You can also add asparagus or zucchini
  • 1 clove garlic
  • 1 tsp celery
  • 1 tsp onion ( optional)
  • Fresh basil leaves ( optional )
  • 2 cup or more as per choice Arrabbiata sauce (Please check the detailed recipe of the sauce )

Spices & herbs

  • Himalayan salt, chilly flacks & cayenne pepper as per taste.


  • Sliced olives
  • Dairy-free Parmesan cheese
  • Fresh basil leaves


  • Finger-cut the veggies.
  • Finely chop the onion, celery, & garlic.
  • Prepare the arrabbiata sauce as per the instructions; keep it aside.
  • Boil the water (1 liter or more) and add pasta to it.
  • Cook till it looks 'al dente' ( "to the tooth"); it should not be overcooked/ mushy.
  • Steam all the veggies, keep them firm
    ( undercooked/ half cooked)

Preparing the pasta

  • Heat the big broad pan, dry roast the garlic, celery, and onion (optional) cook for 2-3 minutes.
  • Add vegetables & pasta, mix softly, add all the spices and herbs.
  • Cook for a minute.
  • Pour ready arrabbiata sauce over it, mix and cook for 2-3 minutes.
  • Taste the salt & pepper flavors etc.
  • Garnish with parmesan cheese, basil leaves, and sliced olives.