Cheesy Kimchi Pasta (Vegan)
When it comes to weeknight dinners, I am always looking for recipes that deliver big flavor without requiring hours in the kitchen. This Cheesy Kimchi Rigata Shell Pasta has quickly become one of our favorite meals because it combines simple ingredients with bold, comforting flavors in just one pan.
The inspiration for this dish came from a desire to use up some fresh summer tomatoes and a jar of vegan kimchi sitting in the refrigerator. What started as a quick pantry meal turned into something truly special. As the tomatoes slowly cook down with garlic, they create a naturally creamy sauce that perfectly balances the tangy, spicy notes of the kimchi. Fresh spinach adds color and nutrients, while vegan mozzarella melts into the pasta, creating a rich and satisfying cheesy finish.
One of the things I love most about this recipe is how approachable it is. There is no need for complicated techniques or hard-to-find ingredients. The sauce comes together while the pasta cooks, making it ideal for busy evenings when you want something homemade but don't have a lot of time to spend in the kitchen.
This pasta is hearty enough to serve as a complete meal on its own, yet it feels a little more exciting than your average weeknight dinner. The combination of sweet tomatoes, savory garlic, spicy kimchi, and melty vegan cheese creates layers of flavor that keep you coming back for another bite. Finished with vegan parmesan and freshly cracked black pepper, this comforting bowl of pasta is proof that simple ingredients can create something truly memorable.
Cheesy Kimchi Pasta (Vegan)
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes
Cheesy Kimchi Pasta Ingredients
2 tablespoons olive oil
3 fresh tomatoes, quartered
3 cloves garlic, minced
1 teaspoon chili flakes
1 cup vegan kimchi, roughly chopped
12 ounces rigata shell pasta
2 cups fresh spinach
1½ cups vegan shredded mozzarella cheese
¼ cup vegan parmesan cheese, for serving
Freshly cracked black pepper, to taste
Salt, as needed
Cheesy Kimchi Pasta Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigata shell pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
Make the Tomato-Kimchi Sauce
While the pasta cooks, heat the olive oil and chili flakes in a large skillet over medium heat. Add the quartered tomatoes and sauté for 8–10 minutes, stirring occasionally, until they begin to break down and release their juices.
Add the minced garlic and cook for another minute until fragrant.
Continue cooking the tomatoes, stirring frequently, until they become soft and creamy, about 5 additional minutes.
Add the Kimchi
Stir in the vegan kimchi and cook for 3–4 minutes, allowing the flavors to meld with the tomatoes.
Combine
Add the drained pasta to the skillet and toss well to coat in the sauce. If needed, add a splash of reserved pasta water to help the sauce cling to the pasta.
Wilt the Spinach
Add the fresh spinach and stir until wilted, about 1–2 minutes.
Make It Cheesy
Sprinkle in the vegan shredded mozzarella and stir continuously until melted and evenly distributed throughout the pasta. Add a little more pasta water if needed to create a silky, cheesy sauce.
Serve
Divide among bowls and finish with vegan parmesan cheese and plenty of freshly cracked black pepper.
Notes
The natural sweetness of the tomatoes balances the tangy, spicy flavor of the kimchi, while the vegan mozzarella creates a rich, creamy texture. For extra heat, add a spoonful of kimchi brine or a pinch of red pepper flakes before serving. This dish is best enjoyed fresh with a simple green salad and crusty bread. 🍅🧄🧀🌱
