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Vegan tomato and pesto pasta

This one is a modified version of VeganHugg's One Pot Orzo pasta and we think we've taken a great recipe and made it better.

It's rich, tomato-y goodness and if you're after a nice, quick and easy meal to make after a day at work, then this one should be on your list. Here's what you'll need.


Splash of Olive Oil

3-4 cloves of garlic, crushed (less if you’re not a garlic fiend like us!)

Fresh oregano

Pinch of chilli flakes

4 portions of pasta – I enjoy using orzo!

1 tin chopped tomatoes

590 ml vegetable stock

Salt and Pepper to taste

Free-from Pesto – optional (If you don't have orzo, then pasta or a paella rice will work just as well!)


  1. Heat the oil and add in the garlic, chopped oregano and chilli flakes. Cook until aromatic but not burnt.

  2. Add in the dry orzo pasta and coat in the garlic, chilli and oregano oil for one minute.

  3. Add in the chopped tomatoes and the stock and turn the heat to high, stirring frequently to ensure that the pasta does not burn.

  4. Cook until the pasta is cooked to your liking – we aren't fans of al dente pasta!

  5. Season to taste and, if you’re using it, stir through a tablespoon or two of pesto to your taste. If not, scatter over some fresh basil and enjoy piping hot!



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