Creamy Vegan Pasta


  1. Put the linguine into a large pan. Add the cherry tomatoes, spring onions, garlic, chilli flakes and a good pinch of salt and pepper. Rip in the cheese and then pour over 1 litre of just boiled water. Bring to the boil over a high heat. Cover the pan, reduce the heat to low and cook for 15 minutes. Give everything a mix with a fork and then cover and cook for 6-8 minutes or until the sauce is clinging to the cooked pasta.
  2. Meanwhile, heat the oil in a non-stick frying pan over a high heat. Add the sprouts and a pinch of salt. Leave for 2 minutes to get a really good char and the stir-fry for 1-2 minutes until just tender. Add the smoked paprika and 3 tbsp of water. Mix well.
  3. Tip the sprouts into the cooked pasta and add the soy sauce. Mix well and serve immediately with plenty of basil scattered over the top.


400g vegan linguini
150g cherry tomatoes, roughly chopped
8 spring onions, finely chopped
I clove garlic, thinly sliced
1 tsp chilli flakes
150g soft vegan cheese
2 tbsp olive oil
300g Brussel sprouts, finely sliced
3 tsp smoked paprika
2 tsp soy sauce
A handful of finely chopped basil leaves
Salt and pepper

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