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Vegan Bagoong Pasta

Discover this soul-satisfying Vegan Bagoong Pasta recipe made with pantry staples and plant-based shrimp paste. A Filipino fusion dish that's rich, easy, and loaded with flavor!
2.97 from 31 votes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, pasta
Cuisine American, Italian
Servings 4

Ingredients
  

  • Pasta & Veggies
  • 200 g about 7 oz spaghetti – or any long pasta of choice
  • 1 cup cauliflower florets – chopped small for quicker cooking
  • 1 stalk celery – thinly sliced
  • 2 cups fresh spinach – roughly chopped or whole if baby spinach
  • ¼ cup sun-dried tomatoes – chopped use oil-packed for added richness
  • Flavor Base
  • 1 ½ tablespoons vegan bagoong – adjust to taste depending on saltiness
  • 2 cloves garlic – minced
  • ¼ teaspoon chili flakes – or more if you like it spicy
  • ½ teaspoon smoked paprika – optional adds depth
  • Salt and black pepper – to taste
  • 1 –2 tablespoons olive oil – for sautéing
  • Toppings
  • ⅓ cup panko breadcrumbs – toasted for crunch
  • 2 tablespoons nutritional yeast – for a cheesy umami-rich finish
  • 1 –2 tablespoons pasta water – reserved from cooking the pasta as needed

Instructions
 

Boil the Pasta

  • Cook spaghetti in salted boiling water according to package instructions. Reserve a bit of pasta water before draining.

Toast the Panko

  • In a dry skillet, toast the panko breadcrumbs until golden. Stir in a little nutritional yeast and set aside.

Sauté the Veggies

  • In a large pan, heat a splash of oil. Sauté chopped cauliflower and celery until tender-crisp. Add garlic and chili flakes, cooking until fragrant.

Add the Spinach & Sun-dried Tomatoes

  • Stir in the spinach and sun-dried tomatoes, letting the spinach wilt and the tomatoes release their flavor.

Stir in the Vegan Bagoong

  • Add a generous spoonful (or two) of vegan shrimp paste. Mix well to coat all the veggies. If it gets too thick, splash in a little pasta water.

Combine with Pasta

  • Toss the drained pasta into the sauce, mixing until every strand is coated in that savory, umami goodness.

Top & Serve

  • Serve hot with a shower of nutritional yeast and a generous handful of toasted panko for that irresistible crunch.
Keyword pasta, shrimp paste, spaghetti, vegan bagoong