This easy tomato pasta tagliatelle is very flavourful and delicious, moreover it’s budget friendly!! If you are looking for a vegan recipe that you can cook with ingredients that you have already, this is something you can try.
If you haven’t got vegetables that this recipe shows then you can used what you have in the fridge! If you have no tagliatelle, use other type of paste that you already have! You can add more vegetables or proteins such as soy mince or lentils if you want.
I want to briefly mention what ingredients you need for this recipe
- onion
- garlic
- tomatoes
- black olives
- other vegetables
- 200 g firm tofu crushed
- 60 g tomato puree
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- 200 g Tagliatelle or other types of pasta
- 130 ml vegetable stock
How to make Easy Tomato Pasta Tagliatelle
- In the frying pan and cook the vegetables until soft.
- Add in the bay leaf, cherry tomatoes, black olives and crushed tofu and continue cooking for 3 minutes or until the tomatoes start getting softer.
- Add in the soy sauce, salt, black pepper and Dijon mustard and stir and cook for 2 minutes. Pour in the vegetable stock and leave to simmer for 10 minutes on a low heat.
- In the meantime, cook the tagliatelle in a pot according to the instructions on the package. When it’s cooked, drain and put back into the pot. Set aside.
- Add the spinach in the sauce after finished simmering. Give it a mix and when the spinach is wilted a bit, take off the heat and pour the mixture into the pot where you kept the tagliatelle. Stir well to mix everything together.
I added spinach for the nice green colour but if you have no spinach you can use green pepper or broccoli. In that case, add them to cook with other vegetables in step 1.
This recipe is totally fuss free and a time saver. If you want to get your cooking done quickly, this is one of the easy recipes you can try. If you like this, you may like vegan creamy pasta bake as well. Give it a try when you have time!
Easy Tomato Pasta Tagliatelle
Ingredients
- 1 tbsp oil for cooking
- 1/2 medium aubergine chopped
- 8 medium button mushrooms sliced
- 1/2 medium red pepper chopped
- 2 small onions chopped
- 4 cloves garlic minced
- 1 big bay leaf broken into half
- 12 small pitted black olives each one chopped in half
- 15 cherry tomatoes each one chopped in half
- 200 g firm tofu crushed
- 50 g vegan cheese chopped into small bits (optional)
- 60 g tomato puree
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- 200 g Tagliatelle you can use other types of pasta as well
- 130 ml vegetable stock
- 70 g fresh baby spinach washed and drained
Instructions
- In the frying pan and cook the aubergine, mushrooms and red pepper until soft. Add in the onion and garlic and cook for 2 minutes or until onion is transparent
- Add in the bay leaf, cherry tomatoes, black olives and crushed tofu (you can crush with your hands as you add in) and continue cooking for 3 minutes or until the tomatoes start getting softer.
- Add in the soy sauce, salt, black pepper, tomato puree and Dijon mustard and stir and cook for 2 minutes. Pour in the vegetable stock and leave to simmer for 10 minutes on a low heat.
- In the meantime, cook the tagliatelle in a pot according to the instructions on the package. When it's cooked, drain and put back into the pot. Set aside.
- Add the spinach in the sauce after finished simmering. Give it a mix and when the spinach is wilted a bit, take off the heat and pour the mixture into the pot where you kept the tagliatelle. Stir well to mix everything together.
- Serve with sprinkle of vegan cheese (optional).