Vegan Pasta in Homemade Tomato Sauce

Vegan Pasta in Homemade Tomato Sauce

My easy vegan pasta in homemade tomato sauce recipe.

Pasta is one of my go-to meals when I want something quick and easy. A lot of people still get confused when vegans say they eat pasta because they think it is non-vegan. If you’re one of those people, all you need to know is that fresh pasta is not vegan, but practically all varieties of dried pasta are vegan.

I usually eat my pasta in tomato-based sauces because they’re what I love the most. In saying that, a full-bodied, deeply flavoured tomato sauce takes time to cook. I don’t always have time to cook these sauces so when do I, I make large batches that I can freeze for use at a later date.

The flavour of your tomato sauce largely depends on the quality of tomatoes you use. I have used many brands of tin tomatoes, but the one brand that gives me the best flavour by far all the time is Cirio. No, this is not a sponsored post. 



Vegan Pasta in Homemade Tomato Sauce

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: Pasta serves 1 1x


Pasta in Homemade Tomato Sauce



  • 4x 400g tins of plum or chopped tomatoes
  • 4 garlic cloves, peeled
  • 2 red chillis (optional)
  • 2 large red bell peppers, quartered
  • 2 medium red onions, roughly chopped
  • 2 vegetable stock cubes
  • Salt and black pepper, to taste
  • 100g pasta
  • 50g sweet cherry tomatoes halved
  • 2 tablespoons of chopped parsley or torn basil leaves
  • 23 tablespoons olive oil


To make the tomato sauce, place the tomatoes, garlic, chilli, bell peppers and onions in a food processor and blitz to form a smooth puree.

Transfer the puree into a large pan, add the vegetable stock and three tablespoons of olive oil. Season with salt and pepper, bring to the mixture to boil then reduce the heat to low. Cook for around 40 minutes, or until thickened to a rich, silky sauce.

Once the sauce is cooked, start cooking pasta according to the pack instructions. Once cooked, drained while reserving a little of the cooking water. Transfer a generous amount of the pre-cooked tomato sauce and add the cherry tomatoes and the pasta. Toss gently and season with salt and pepper. If necessary add a little pasta water to loosen. Stir through chopped parsley or torn basil leaves, then serve and enjoy either on its own or with vegan parmesan or nutritional yeast.


The tomato sauce freezes well or keeps in the fridge for up to 5 days.

  • Category: Lunch/Dinner

Keywords: Pasta, Tomato Sauce


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