Easy Vegan Tomato Pasta & Home Made Olive Ciabatta Garlic Bread

Servings: 2 | Time: 20 minutes | Difficulty: Super easy!

This tomato pasta and garlic bread recipe is SO easy and perfect for a quick weeknight dinner.

Ingredients for the Pasta:

  • 1 teaspoon of vegan butter, I used Pure Dairy Free Sunflower Spread
  • 1 white onion, chopped into small cubes
  • 400g of chopped tomatoes, I used Sainbury’s Chopped Tomatoes, Basics
  • A pinch of sugar
  • A pinch of Himalayan pink salt, I used Profusion Himalayan Rose Pink Salt
  • 4 teaspoons of oregano (or more to taste)
  • A handful of rocket for the top
  • 4 ounces of wholewheat spaghetti

Directions for the Pasta:

  1. Fry the onions in the vegan butter until soft
  2. Add the tomatoes, sugar, salt and oregano. Leave on the heat for 10-15 mins, stirring occasionally
  3. Cook up the spaghetti at the same time, as per the instructions on the packet
  4. Serve with a handful of rocket on top and with your favourite vegan cheese, mine at the moment is theΒ Sainsbury’s Deliciously FreeFrom Grated Cheddar-Style Coconut Based Alternative (what a mouthful!)

Ingredients for the Garlic Bread:

  • Marks and Spencer green olive ciabatta roll (or any type of ciabatta)
  • Vegan butter,Β I used Pure Dairy Free Sunflower Spread
  • Garlic, chopped


  1. Preheat the oven to Gas Mark 6
  2. Toast the ciabatta roll until slightly browned in your toaster / under a grill
  3. Mix together a lump of vegan butter (enough to thinly cover the roll) with the chopped garlic in a bowl
  4. Test before spreading! If it doesn’t seem garlicky enough, bung in some more! You can never go wrong with too much garlic
  5. Put in the oven for 5-10 minutes until the butter is melted


If you make this recipe, tag me on Instagram and let me know what you think! I’m always open to suggestions and adaptations.

One thought on “Easy Vegan Tomato Pasta & Home Made Olive Ciabatta Garlic Bread

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