Easy Pesto Pasta

Easy Pesto Pasta

We usually turn to this recipe after we’ve had a long, tiring day and we’re looking for a really quick, simple and tasty meal. The trick is using homemade pesto, which is super easy and will last for a few days in the fridge.

You can also experiment with different vegetables, but we enjoy the sweetness from the tomatoes and peppers, while the peas add some lovely colour to the dish.


2 cups cherry tomatoes
1 red pepper
1 cup frozen peas
150g dry pasta
1/2 cup soya cream
2 tbsp vegan pesto (recipe here)
50g vegan cheese for grating
Coconut oil for frying

Easy Pesto Pasta


1. If you want to make your own pesto, follow our simple recipe here.

2. Prepare the vegetables by slicing the tomatoes in half and slicing the red pepper into strips.

3. Heat a tsp of coconut oil in a frying pan on a medium to high heat. Add the tomatoes and the pepper, and fry for 5 minutes.

4. Next, add the frozen peas to the frying pan and continue to fry everything for a further 5 minutes.

5. Meanwhile, cook the pasta to the packet’s instructions.

6. Add the soya cream and 2 tbsp of pesto to the frying pan, and cook for a further minute. Stir until everything is combined.

7. Drain the pasta and add to the frying pan.

8. We recommend serving with grated vegan cheese.


Vegan Spaghetti Carbonara

Vegan Spaghetti Carbonara

Serves 2.


160g spaghetti
160g mushrooms sliced
100g spinach
2 cloves garlic chopped

For the sauce…
3/4 cup cashews
1/2 cup soya milk
1 tbsp nutritional yeast
1/2 tsp each salt & pepper
Handful of parsley

Spaghetti Carbonara

Spaghetti Carbonara
– Full recipe http://bit.ly/2fTAOcv

Posted by So Vegan on Tuesday, 15 November 2016


1. Soak cashews in hot water for one hour to soften.

2. Cook the spaghetti according to packet instructions.

3. Add a little olive oil to a saucepan and fry the mushroom and garlic for 8 minutes. Add the spinach and parsley, and fry for a further 5 minutes.

4. Prepare the sauce by combining all the ingredients in a food processor until smooth and creamy.

5. Drain the spaghetti and transfer to saucepan with the mushrooms. Pour the carbonarra sauce on top and mix until everything is combined.


Roasted Tomato And Basil Pasta

Roasted Tomato And Pasta

Serves 4.


800g tomatoes halved
3 cloves garlic chopped
1/2 tsp each salt & pepper
1/2 tsp chilli powder
1 tsp oregano
Drizzle of olive oil
Small handful of basil
300g whole wheat spaghetti

Roasted Tomato And Basil Pasta

Roasted Tomato And Basil Pasta
– Full recipe http://bit.ly/2cIcvAd

Posted by So Vegan on Thursday, 8 September 2016


1. Preheat oven to 200°C.

2. Place tomatoes in baking dish and add garlic, salt, pepper, chilli, oregano, and olive oil, using your hands to evenly coat the tomato halves. Ensure all halves are face up.

3. Place baking dish into preheated oven for 20 minutes.

4. Meanwhile, cook spaghetti as per packet instructions.

5. Remove tomatoes from oven and crush each tomato half with a fork to get the juices out.

6. Rip basil into small pieces and add to tomato sauce.

8. Fold spaghetti into tomato sauce until fully combined, then serve and top with chopped basil.

Nutritional information per serving:

Nutritional Information for Roasted Tomato and Basil Pasta