Wine Tomato Pasta

I have never had wine pasta before. I was recommended to try it and I thought why not. Of course, this pasta had to be vegan. The tastes combined were a 10/10 from me. It was gorgeously subtle and there was no doubt that I would not share this dish with you. I honestly cannot recommend this enough.

Time to cook: 10 Minutes

Vegan, Gluten Free

Meal type: Dinner


  • 100 ml of Red wine
  • 1 can of Tinned tomatoes
  • 8 Mushrooms
  • 150g of Penne pasta
  • 1 Carrot
  • A handful of Basil
  • 1 Onion
  • 1 Garlic clove
  • A pinch of Salt
  • A pinch of Pepper
  • 1 Tbsp Crushed chilli
  • 50ml of Oat milk
  • A drizzle of Oil


  1. Wash and all veggies. Dice the garlic and onion. Chop mushrooms and basil. Peel the carrot to make small shavings.
  2. Boil your pasta in some salty water.
  3. In a pan drizzle some oil. Take the onions, brown them. Once browned, take the mushrooms, carrot and basil, stir and cook until soft.
  4. Add in the tomatoes, season with salt, pepper, crushed chilli. Keep this on heat, add in some oat milk.
  5. Once the sauce has been made, take some pasta water, pour into the sauce and stir. Add in the chopped garlic for a fresh zing. Pour in some red wine. Stir slowly, taste regularly and add some wine if you wish.
  6. Serve your wine tomato pasta on a plate and decorate with some extra basil.
  7. Enjoy.
Serving Suggestion