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Garlic & Tomato Pasta [vegan] by The Flexitarian

Garlic & Tomato Pasta [vegan]

Bursting with flavours this Garlic & Tomato Pasta makes a delicious summer dish.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Pasta & Noodles
Cuisine Italian
Servings 4 people
Calories 549 kcal


  • large saucepan
  • mixing bowl


  • 800 g tomatoes
  • 55 g garlic cloves
  • 6 Tbsp olive oil
  • 1/2 tsp salt
  • 2 handfuls of basil leaves + extra to serve
  • 250 g spaghetti pasta
  • 400 g can cannellini beans


  • Heat some water in a large saucepan. When boiling add the tomatoes and cook for 1 minute. Drain and set aside to cool down.
  • When the tomatoes are cool enough to handle, peel the skin off.
  • Cut the tomato flesh into small square. Place into a bowl with tomato seeds and juices. Using a fork or a pestle, crush the tomatoes to a sauce. Make sure to leave some little chunks of flesh here and there so it is not completely liquid.
  • Add crushed garlic, salt and olive oil to the tomato sauce. Mix in 2 handfuls of chopped basil. Set aside.
  • Cook the pasta according to packet instructions.
  • Drain and rinse cannellini beans.
  • When cooked, drain pasta and mix in straight away in prepared tomato sauce. Toss together. Add cannellini beans and leave to cool for 15 mins or more.
  • Serve slightly warm, cold or at room temperature sprinkled with some more chopped basil.


Serving: 300gCalories: 549kcalCarbohydrates: 74gProtein: 16gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 526mgPotassium: 669mgFiber: 9gSugar: 7gVitamin A: 1667IUVitamin C: 32mgCalcium: 118mgIron: 4mg
Keyword pasta
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