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 the 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, I used Pure Dairy Free Sunflower Spread
• Garlic, chopped

Directions:

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 (@bakeydoesntbake) and let me know what you think! I’m always open to suggestions and adaptations.