Vegan Tomato Pasta

My go to pasta dish is this tomato pasta, as well as my Avocado and Cashew Pesto Pasta. I love pasta and I will always make it whenever I need something spicy but simple and quick. This dish is different due to its spice and the acidity of the sauce.

Time to cook: 10 Minutes

Vegan, Gluten Free

Meal type: Dinner


  • 100g of Gluten free pasta (Tagliatelle)
  • 1 can of tinned Tomatoes
  • 2 Onions
  • 2 Garlic cloves
  • 1 Tbsp of Chilli flakes
  • 1 Tsp Hot paprika powder
  • 100 ml Plant based milk
  • 30g of Sunflower seeds
  • A handful of Basil
  • A drizzle of Oil
  • A pinch of Salt
  • A pinch of Pepper


  1. Boil some water, add in salt, cook your pasta. (Remember to save some pasta water).
  2. Wash all the veggies and slice them up.
  3. Take some oil, drizzle into a pan, grab your tomatoes, onion and garlic, season those with salt, pepper, chilli flakes, hot paprika powder, cook those until soft.
  4. Once the veggies have been cooked, place them into a blender. Add in pasta water and plant based milk.
  5. When the sauce has been made, add back into a pan to heat up again.
  6. Take your cooked pasta, basil and oil. Combine them together in a serving dish, mix those around. Pour in the tomato sauce, grab some more basil and sunflower seeds, sprinkle on top.
  7. Enjoy.