Spicy Chili Oil Pasta Recipe

This chili oil pasta is bold, creamy, and packed with flavor. Chili oil, garlic, and fresh ginger come together with rich coconut milk to create a silky, spicy sauce that coats every strand of pasta. Finished with herbs, green onion, and a sprinkle of sesame seeds, it’s a simple dinner that feels anything but basic!

A Note From Kristen

If you’re looking for a flavorful way to switch up your pasta routine, this chili oil pasta is it! It’s creamy, spicy, and packed with garlicky goodness, with a rich sauce that clings to every strand. I love how versatile it is, I can keep it simple or dress it up depending on my mood. It’s one of those easy pasta recipes I keep coming back to. I hope you love it too!

~Kristen

What I Use and Why It Works

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

• Spaghetti Noodles: Serve as the foundation of the dish, giving it structure and substance. You can use gluten-free noodles if necessary.
• Extra Virgin Olive Oil: Used for sauteing the aromatics, helping carry their flavor throughout the pasta. 
• Garlic: Builds the savory backbone of the recipe.
• Fresh Ginger Root: Adds warmth and subtle brightness. 
• Chili Oil:  The star condiment that delivers the dish’s heat and bold flavor. You can use store-bought or homemade chili oil.
• Full-Fat Coconut Milk: Adds creaminess and tones down the spice level.
• Soy Sauce or Tamari: Provides deep umami and saltiness. Use gluten-free if necessary.
• Rice Vinegar or Apple Cider Vinegar: Introduces acidity that cuts through the richness of the oils and coconut milk.
• Maple Syrup: Adds gentle sweetness that makes the sauce taste more harmonious.
• Salt: Intensifies the natural flavors of the ingredients. 
• Ground Black Pepper: Adds subtle heat and complexity. 
• Reserved Pasta Water: Helps emulsify the sauce. Pasta cooking water helps loosen the sauce and coat the noodles evenly.
• Nutritional Yeast: Contributes savory, cheesy notes while keeping the dish vegan. You can also use finely grated Parmesan cheese if you’re not vegan.
• Fresh Cilantro or Basil: For garnish. Adds a fragrant, herbal finish.
• Toasted Sesame Seeds: For serving. They bring nuttiness and a gentle crunch. 

How to Make Chili Oil Noodles

01

MAKE THE SAUCE

Cook spaghetti in well-salted water until just shy of al dente, reserving 1/4 cup pasta water before draining. Meanwhile, heat oil in a skillet over medium heat and cook garlic and ginger until fragrant, about 1 minute. Stir in chili oil and let it sizzle for 30 seconds, then add coconut milk, soy sauce, vinegar, maple syrup, salt, and pepper. Whisk and simmer for 3 to 4 minutes until slightly thickened.

02

ADD NOODLES

Add the drained spaghetti and reserved pasta water to the skillet and toss until the noodles are evenly coated and glossy.

03

ADD NUTRITIONAL YEAST

Stir in the nutritional yeast and toss for 1 to 2 minutes until the sauce thickens and clings to the pasta.

04

SERVE

Serve immediately topped with fresh herbs and sesame seeds. Enjoy!

What I Love to Serve with This Chili Oil Pasta

• Pair with roasted vegetables.
• Top with crispy tofu, sautéed mushrooms, roasted peanuts, air-fried tempeh, or a fried egg.
• Serve with my cilantro salad.
• Toss in spinach, bok choy, broccoli, or snap peas.
• Sprinkle with lemon zest before serving.

A Few Tips That Make This Even Better

• Don’t skip the reserved pasta water, it makes the sauce silky and helps it cling to the noodles.
• I like to cook the pasta just shy of al dente so it finishes in the sauce.
• This also works well with penne or soba noodles.

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Previously Published on moonandspoonandyum

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Photo credit: Kristen Wood