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  • Writer's pictureLippy

Healthy Vegan Tomato Pasta Recipe

By Andri Neocleous

Andri's vegan tomato pasta

After a long day at uni, pasta is usually the most convenient option for dinner as it’s super quick to whip up as it only requires boiling some water and stirring through shop-bought sauce. However, since turning vegan I’ve realised that making my own sauce is by far the cheapest option as vegan pesto is painfully more expensive than the regular one (sad times). Making your own is usually much healthier too as you’re in control of what you add in- I know that sounds obvious but you’d be surprised by how much sugar and salt is thrown into those sauces!

Here’s a super easy tomato pasta recipe that’s nutritious and sustainable too as I also use this as a chance to use up any less-than-fresh veggies lying about in my fridge. I recommend using brown pasta as it higher in fibre (aiding digestive health) and helps increase satiety (feeling fuller for longer).

Ingredients (serves 1)

· 75-100g wholegrain pasta (depending on your appetite)

· 8-10 cherry tomatoes (approx), chopped into halves

· 5 chestnut mushrooms, sliced

· ¼ courgette, sliced thinly

· ¼ avocado, chopped

· a handful of spinach

· 1 tsp olive oil (plus a an extra drizzle before serving)

· 1 tsp tomato purée

· 1 tsp dried basil (or fresh)

· 1 garlic clove, crushed

· salt and Pepper

· pinch of sugar


1. Heat up a large pan with boiling water (the larger the better as this stops the pasta from sticking together).

2. Add salt to the boiling water then add the pasta. Boil for 12-15 minutes until softened to taste.

3. Heat a frying pan on medium heat and add the olive oil. Once heated slightly, add the crushed garlic and lightly brown.

4. Add the courgette, mushrooms and tomatoes. Once the tomatoes have release some of their juice, add 2-3 tbsp of water to stop the pan drying out. Add the tomato purée, herbs, sugar and seasoning

5. Add the spinach and cook until just wilted.

6. Drain the pasta once cooked and lightly drizzle with olive oil. Stir through the sauce to coat the pasta.

7. Serve up and top with the creamy chopped avo - enjoy!

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