Veggie Pasta with Haitian Epis (Vegetarian & Easy Weeknight Dinner)

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This veggie pasta is proof that plant-based meals can be bold, comforting, and deeply flavorful without feeling heavy. Inspired by Caribbean cooking and weeknight Italian-style comfort, this dish uses Haitian epis as the flavor foundation, giving the sauce a fragrant, savory depth that sets it apart from standard vegetable pasta recipes. Epis—a fresh blend of herbs, aromatics, and peppers—acts like a seasoning paste, instantly building complexity with very
little effort.

Here, tender pasta is tossed with sautéed onions, garlic, bell pepper, and vegetarian sausage, then finished with spinach and artichoke hearts for color, texture, and balance. A splash of white wine and reserved pasta water creates a light, silky sauce that coats every bite without overpowering the vegetables. Fresh basil at the end adds brightness and ties everything together.

This is the kind of recipe that works equally well for a casual weeknight dinner or a relaxed dinner with friends. It’s naturally vegetarian, easy to adapt for vegan diets, and flexible enough to use whatever pasta shape you have on hand—all while showcasing how versatile Haitian epis can be beyond traditional dishes.

Veggie Pasta with Haitian Epis (Vegetarian & Easy Weeknight Dinner)
Servings

4

Prep time

15 minutes

Cooking Time

20 minutes

Ingredients

  • 12 oz (340 g) pasta (optional: gluten-free pasta)
  • 4–5 tbsp Madame Sarah Fresh Epis (Mild, Medium, or Spicy)
  • 3 tbsp olive oil, plus 2 tbsp for finishing
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large bell pepper, diced
  • 3–4 vegetarian sausages, sliced (optional: vegan sausage or protein)
  • 5–6 cups fresh spinach
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 1/2 cup dry white wine (optional: vegan-friendly white wine)
  • 3/4 cup reserved pasta water
  • 1/3 cup fresh basil leaves, torn or roughly chopped

Directions

  1. Cook the pasta:
    Boil in salted water until al dente. Drain and reserve 3/4 cup liquid or substitute with hot vegetable broth.
  2. Cook the sausage:
    Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced
    vegetarian sausage and cook until lightly browned on both sides. Remove and set aside.
  3. Sauté aromatics and Epis:
    In the same skillet, add 2 tbsp olive oil. Sauté onion, garlic, and bell pepper 3–4 minutes until softened. Stir in fresh Epis and cook 1–2 minutes until fragrant.
  4. Deglaze with wine:
    Pour in the white wine and simmer 2–3 minutes to reduce slightly and develop flavor.
  5. Add spinach and artichokes:
    Stir in spinach a handful at a time until wilted. Add artichoke hearts and toss gently to warm through.
  6.  Build the sauce:
    Add 3/4 cup hot pasta water and return the sausage to the pan. Simmer 1 minute to let everything come together. Taste and adjust with salt and pepper.
  7. Season and serve:
    Serve over your favorite pasta with your favorite toppings. We used fresh basil and homemade vegan parmesan cheese.

 

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