Creamy tomato pasta

On week days when I’m working, I always go home for lunch as I like to get out of the office for a change of scenery and I much prefer having hot cooked meals. Your girl is not a massive fan of cold sandwiches or dining al desko.

Since I don’t have the time (or the inclination) to cook elaborate dishes, my go-to is usually pasta. I love how easily you can whip up a quick sauce in the time that it takes for the pasta to cook. It’s minimal effort but always super tasty. Win win!

Today I opened my fridge and staring back at me were 5 big juicy tomatoes so I used them as the base for this sauce and added a few other things I had in my kitchen.

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5 from 1 vote

Creamy Tomato Pasta (Vegan)

Quick and easy week-day lunch that’s ready in 10 minutes. What’s not to love?
– Fusilli pasta
– Fresh tomatoes (sliced/chopped)
– Fresh basil (torn into small pieces)
– Garlic (chopped finely)
– Olive oil
– Frozen peas
– Soya cream 
– Nutritional yeast
Fry/sautée garlic in a pan with olive oil and add fresh tomatoes. 
Simultaneously, cook your pasta in a separate pot.
Simmer the tomatoes until they’re soft and the seeds have oozed out creating a saucy base (around 5 minutes). 
Add a generous handful of frozen peas, fresh basil, soya cream & nutritional yeast and cook for another few minutes until the peas have warmed through and everything has combined into a lovely sauce. 
By this point, the pasta should be cooked. 
Drain the pasta. 
Add the pasta to your pan of sauce.
Stir everything through and season with salt and pepper to taste. 


I haven’t given measurements or quantities for two reasons. Firstly, this was just something I whipped up quickly and then wrote up in retrospect, so I don’t know the exact specifics.  Secondly, I don’t believe recipes should dictate or even suggest what constitutes ‘1 serving/portion’. So in terms of pasta, I often see recipes calling for “75g pasta” per person, for example. Personally, you’re going to have to quadruple that if I’m going to be satisfied. I also don’t like the premise or the thought of you lovely people weighing out your pasta because my recipe called for an exact number. I hope this makes sense. Of course with baking, ingredients and measurements have to be more precise and I’ll always endeavour to make these recipes a more exact science… but any quick lunch recipes on here (especially if they contain pasta) won’t have specific measurements for most of the ingredients. Part of the fun of cooking is tasting and making adjustments as you go along. I hope my recipes can inspire you to get in the kitchen and whip up some tasty vegan eats, but you don’t have to follow what I’ve done to a fault. Life is too short to be weighing your pasta guys!  

What’s your go-to quick lunch?

I’d love to try out some of your suggestions!

Lots of Love

1 Comment

  1. Connie
    13th March 2019 / 12:31 PM

    5 stars
    Saw this on your Instagram and made it for lunch at the weekend. It was so quick and really tasty! Thanks for this 🙂

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