A 10-minute Vegan Tomato Pasta, which is super simple, healthy, and so delicious. Only 10 ingredients and 1 pot, making it perfect for any busy days!
This is one of those recipes that comes together quickly, doesn’t require heaps of ingredients, yet it doesn’t sacrifice flavour.
This pasta dish has been a staple in my kitchen for almost two years now. It’s just so good.
Plus, it’s super simple. It only requires 10 ingredients, 1 pot, and 10 minutes to make! Pretty great, right?
First off is the pasta, which you cook for 6-10 minutes or until soft. In the meantime, you grate the carrot, thaw the corn, rinse the beans, and chop the tomatoes and spinach.
To make the tomato sauce, you simply mix tomato paste with oregano, chili sauce, lemon juice, minced garlic, and salt and pepper.
Once the pasta is done, you mix it with the tomato sauce, stir in the vegetables, and you’re done! Told you it was simple.
The result is a delicious bowl of tomato pasta, which is packed full of flavour, texture, colour, and nutrients.
It’s also perfect for leftovers. It’s just as delicious chilled as it is freshly made.
I love adding heaps of vegetables to my pasta to make it more filling, nutritious, and flavourful. My favourites for this dish are carrots, corn, tomatoes, and spinach. But feel free to customize it!
Use beets instead of carrots, peas instead of corn, red bell pepper instead of tomatoes, kale instead of spinach, or whatever floats your boat. Make it your own.
Looking for more easy, quick, and healthy dinner recipes? I’ve got you covered. Check out my recipes for 1-pot vegan lentil lasagne, sweet potato quinoa Buddha bowl, and avocado pine nuts couscous salad.
If you try this 10-minute Vegan Tomato Pasta, let me know! Rate it, leave a comment, or tag a photo on Instagram with #themostlyhealthy. Bon appetite, friends!
- 2 cups brown rice pasta (150 g)
- 1 cup frozen/fresh corn (135 g)
- 2 carrots (165 g)
- 10 cherry tomatoes
- 2 handfuls spinach (60 g)
- 1/2 can black beans (120 g)
- 2 tbsp tomato paste (40 g)
- 1/2-1 tsp chili sauce (4-8 g)
- 1 garlic glove, minced
- 1 tbsp lemon juice (6 g)
- Salt and pepper
Cook the pasta as instructed on the package. It's typically 7-10 minutes.
Thaw the frozen corn either by adding them to the pasta for the last 5 minutes. Alternatively, place them in a bowl and cover with hot water, leave for 3-5 minutes and then pour away the water.
Grate the carrots and chop the tomatoes into quarters. Roughly chop the spinach.
Rinse the black beans.
To make the tomato sauce, mix everything together in a bowl and season to taste. Adding more chili sauce for spicy, lemon juice for acidity, and salt.
Once the pasta is done, mix in the tomato sauce. Aim to cover all the pasta. Stir in the vegetables and black beans. Serve and enjoy!
Store leftovers in the fridge for 2-3 days.