Calabrian Chili Pasta with Roasted Summer Squash

When you find the most beautiful spicy marinara sauce made with Calabrian Chili, pasta must be made! I also pan roasted some succulent yellow squash that makes a delightful side.

My go-to pasta is made by Veggiecraft Farms. They’ve certainly cracked the code on making pasta healthier without sacrificing flavor, texture or the mouth feel of traditional pasta. Made with few plant-based ingredients (lentil flour, pea flour, cauliflower), they strike the perfect balance of really good and really good for you! (Not an ad, and I have no affiliation with them, just a fan!) More here if you’re interested.



serves 4

for the pasta:
1 box (8oz) veggiecraft farms penne (or use any pasta of your choice)
16 oz marinara sauce (I used a calabrian chili spicy version)
2 tbsp olive oil
1 tsp coarse kosher salt
1 tsp red chilli flakes
2 tbsp fresh parsley, chopped
for the roasted squash:
2 yellow squashes, sliced thin lengthwise
2 tbsp olive oil
3 cloves garlic, chopped
1 tsp red chilli flakes
1/2 tsp coarse kosher salt

Cook pasta according to package instructions.

When using veggiecraft farms pasta, bring 6 quarts of salted water to a boil in a large pot. When the water is at a rolling boil, drop in the pasta. Stir gently and often. Cook uncovered for 5-6 minutes. Drain the pasta and set aside.

The package recommends 7-8 minutes cooking time, but since this recipe calls for cooking the pasta in the sauce, slightly undercooking them is essential to keep the final pasta dish perfectly al dente and not too mushy.


Heat a saute pan over medium heat. Add 2 tbsp olive oil followed by red chilli flakes. After 5 seconds, pour in the marinara sauce and 1/2 cup of water. Mix well, and bring to a simmer cook for 5 minutes.

Add a tsp salt, mix in the cooked pasta and toss together gently. Let the pasta cook in the sauce over low heat for 2-3 minutes. Turn of heat and set aside.

Sprinkle more red chilli flakes and chopped parsley over the top, and serve hot!


In a separate pan, heat olive oil over medium heat. Add the chopped garlic and red chilli flakes. Fry for a few seconds. Place the sliced yellow squash and spread them out evenly. Sprinkle a 1/2 tsp of salt evenly over the top. Cook on one side for 3-4 minutes. Gently turn the pieces over and cook 3 more minutes on the other side.

Remove them and place over paper towels to dab any extra moisture.


Make your own delicious plate of a few slices of garlic roasted squash and a serving portion of the pasta. This tasty lunch/or dinner is what healthful meals are all about.

I kept this dish vegan, but you can certainly add some grated cheese, or a dash of cream into the sauce making it vegetarian.


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