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One Pot Creamy Tomato Pasta

Here’s a super cheap, extremely easy and unbelievably tasty one pot creamy tomato pasta. This is a great one to have up your sleeve when you’re trying to think of an easy dinner to cook in the evening. Even better is that you’ll only have one pot to clean afterwards too!

Takes 15 mins to make

Serves 4


1 tbsp oil

 1 onion

 3 cloves of garlic

 1 Aubergine

 500g wholemeal tube pasta of choice

 2 x 400g tins of chopped tomato

 200g mushrooms of choice

 100g tomato puree

 100ml water

 1 tbsp maple syrup

 4 tbsp tamari

 ¼ tsp black pepper

 500ml alternative milk

 500ml veg stock

 1 small bunch of basil



Peel and finely chop the garlic and onion. Chop the aubergine and mushrooms small into bite size pieces. Pick the basil leaves from the stems and roughly chop.

Put a large non-stick pot on high heat. Add 1 tbsp of oil. Once it's hot, add the prepped onion and garlic. Reduce the heat to medium and cook for 2-3 minutes, stirring regularly. Add the aubergine and 1 tsp of salt and cook for 3 minutes stirring regularly, add the mushrooms and tamari, mix well and cook for 5-8 minutes. If the mushrooms or aubergines start to stick to the pan add some of the water till all 100ml of water is added.

Add the tinned tomato, maple and tomato puree, bring to a boil then lower to a simmer for 5 minutes. Taste the aubergine to make sure it is soft and cooked, if not simmer for a few more minutes.

Add the stock, rice milk and pasta, bring to a boil then lower the heat and simmer for 10 minutes until the pasta is cooked. Mix through most of the basil, saving some for garnish. Taste and season before serving with fresh basil. Enjoy!




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