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Easy creamy tomato pasta dish

This is a super easy tasty pasta dinner. Try to use wholemeal pasta as it will make it higher in fibre.

Takes 20 minutes

Serves 4 



1 x 400g wholemeal pasta or choice (use brown rice pasta for gluten free) we used penne  

2 tablespoons olive oil

1 tsp salt

1 medium onion

2 cloves of garlic - approx 200g

1 large carrot (300g max)

1 medium sized courgette

1 red chilli (leave out or reduce if you don't like spice)

200g fresh cherry tomatoes

150g sun blushed tomatoes/ semi sun-dried tomatoes.

1 x 400g tin chopped tomatoes - (370g max)

2 tbsp maple syrup

1 tbsp tamari

15g of chive or herb of choice to serve

salt and pepper to taste



  • Cook the pasta as per pack instructions and make sure once cooked and draining to keep a little of the cooked pasta water.
  • Peel and finely chop the garlic. Grate the carrot. Finely dice the chilli and remove the seeds if you like it less spicy. Chop the cherry tomatoes into quarters. Chop the courgette into very small bite sized pieces. I
  • Heat a non stick pan on high heat. Once hot add the oil and the diced onion and chilli and fry stirring occasionally for 4 mins until the onion starts to lightly go brown. Add the garlic, and courgette and a pinch of salt and fry for 4-5 mins until the courgette starts to brown slightly. Add the quartered cherry tomatoes along with the tin of chopped tomatoes, the sun blushed tomatoes, the maple syrup, salt and tamari. Bring to the boil on high heat and reduce the heat so that the sauce is simmering for 2-3 mins, stirring occasionally. 
  • Add the cooked pasta to the sauce and mix well. If the sauce is a little tight add a little of the pasta water to reach a more runny sauce. Taste and adjust the seasoning by adding salt or ground black pepper
  • Roughly chop the chive and serve with some toasted bread - enjoy!


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