Make this vegan gluten-free chilli and garlic pasta recipe for an easy plant-based dinner. Simple, spicy, and full of flavour — the perfect quick meal ready in minutes.

Ingredients (Serves 4)

400g gluten-free spaghetti

2 tbsp olive oil

2 bulbs garlic

2 medium red chillis

500g cherry tomatoes

A large handful of chopped parsley

100g parmesan or plant-based alternative

Salt & pepper

Method -

Cut the tops of the garlic bulbs off so that you can see the tips of the cloves inside and place on a baking tray along with the chillis.

Drizzle with 1 tbsp of olive oil and roast in an oven at 200c for 20 minutes or until the garlic and chillis are golden.

Let the garlic cool slightly, then carefully squeeze the bulbs so that the cloves come out of their peels.

Finely chop the chillis discarding the majority of any blackened skin.

Cook the pasta according to the packet instructions and drain.

Meanwhile, fry the tomatoes in 1 tbsp of oil for 4-5 minutes, gently pressing down so that they burst open.

Add the spaghetti to the pan along with the garlic and chilli, as well as the parsley and cheese.

Season generously with salt and pepper, mix well and serve.

This vegan gluten-free chilli and garlic pasta recipe is the perfect balance of heat, flavour, and simplicity. Gluten-free pasta is tossed in a fragrant blend of olive oil, fresh garlic, and red chilli flakes, creating a light yet satisfying dish that’s ready in no time. It’s an easy plant-based dinner that feels indulgent but uses only a handful of wholesome ingredients. Serve it with a sprinkle of herbs, a squeeze of lemon, or a touch of vegan cheese for an effortlessly delicious meal any night of the week.

Make this plant-based spaghetti and meatballs recipe for the ultimate Italian comfort food. Tender vegan meatballs in a rich tomato sauce, served over perfectly cooked spaghetti for a hearty, satisfying meal.

Ingredients (Serves 6)

For the plant based meatballs -

1 tbsp olive oil

2 shallots finely chopped

300g mushrooms roughly chopped

2 cloves garlic finely chopped

1 tsp thyme

1 dsp tomato puree

1 tsp paprika

100g cooked brown rice

200g cooked turtle beans

100g parmesan or plant-based alternative

100g toasted Breadcrumbs

Large handful of parsley

1 tsp of ground Flaxseed

Salt & pepper

For the pasta sauce -

1 tbsp olive oil

2 tins tomatoes

2 cloves garlic finely chopped

Large handful of basil

Salt & pepper

Plus 600g spaghetti

Method -

Make a simple tomato sauce by frying the chopped garlic in olive oil until it takes on a bit of colour.

Next add the tins of tomatoes, salt and pepper. Bring to the boil then turn down to a simmer and cook for 30 minutes stirring frequently. Finally add the basil and set aside.

To make the meatballs, fry the shallots, mushrooms, garlic and thyme gently in olive oil for 15 minutes.

Season with salt and pepper then add the tomato puree and paprika. Cook for a further 5 mins, remove the mixture and let cool.

Place the cooked and drained turtle beans in the same pan and fry gently for 5 minutes or until any moisture has evaporated. Remove the beans and let cool.

Make a flaxseed egg by mixing 1 tsp of flaxseed with 3 tbsp of warm water, then let sit for 5 minutes.

Place the mushroom mixture, flaxseed egg and beans in a food processor, then add the brown rice, toasted breadcrumbs, cheese and parsley. Blend until the mixture takes on a ‘stuffing’ like consistency.

Roll the mixture out into golf-ball sized balls and place on a baking tray lined with baking paper. Bake in an oven at 200c for 10 minutes.

Cook the spaghetti according to packet instructions and then combine with half of the tomato sauce.

Place a portion of spaghetti on each plate, top with meatballs, then spoon over some of the remaining tomato sauce.

Top with parmesan or a plant-based alternative and serve.

This plant-based spaghetti and meatballs recipe brings all the comfort and flavour of the Italian classic, completely vegan. The meatballs are made from wholesome ingredients, cooked until golden, then simmered in a rich tomato and garlic sauce that coats every strand of spaghetti. It’s the kind of dish that fills the kitchen with warmth and feels like a hug in a bowl. Perfect for family dinners, cosy nights in, or when you’re craving a comforting bowl of pasta without compromise — full of flavour, hearty texture, and 100% plant-based goodness.

This Penne Arrabbiata recipe is a bold and spicy plant-based pasta dish made with simple ingredients, rich tomato sauce, and a kick of chili heat. Perfect for a quick and healthy vegan dinner, this easy pasta recipe is budget-friendly, satisfying, and full of flavor.

Ingredients (Serves 2 - double ingredients to serve 4)

1 tbsp olive oil

1 garlic clove

1/2 tsp chilli flakes

1 can tinned tomatoes

1/2 can water

Salt and pepper

Method -

Finely chop the garlic and fry in olive oil along with the chilli flakes for 2-3 minutes taking care not to burn the garlic.

Add the tinned tomatoes along with half a can of water.

Add salt and pepper generously, bring to the boil then turn down and simmer for half an hour.

Stir frequently whilst breaking the down the tomatoes to create a chunky sauce.

Cook the penne according to the packet instructions, strain and add to the arrabbiata sauce, mix well and serve with your favourite cheese.

Our Penne Arrabbiata recipe is a flavorful and fiery twist on classic Italian pasta, made completely plant-based for a healthy, vegan-friendly meal. With a rich tomato sauce, garlic, herbs, and a touch of chili spice, this simple pasta dish is quick to prepare and perfect for weeknight cooking. Try this spicy plant-based vegan pasta today and enjoy a comforting dinner that’s both nourishing and delicious.

This slow-cooked leek plant-based pasta is creamy, comforting, and full of flavor. With caramelized leeks, fresh herbs, and a simple vegan sauce, it’s a healthy and satisfying recipe perfect for weeknight dinners or cozy weekends.

Ingredients (Serves 4) -

1 onion

1 large leek

1/2 tsp thyme

2 garlic cloves

1 tbsp white wine vinegar

1 tbsp olive oil

400g spaghetti

100g Parmesan or plant-based alternative

Salt and pepper

For the breadcrumbs:

1 tbsp olive oil

100g stale bread

2 garlic cloves

1/2 tsp thyme

Method -

To make the breadcrumb topping, roughly chop the bread so that you have smaller and larger pieces.

Take a frying pan and add the olive oil, garlic cloves (whole with the skin on) and thyme.

Fry the garlic and thyme for 2 minutes on a medium heat to flavour the oil then add the breadcrumbs.

Season with salt and pepper and cook for 3-4 minutes or until golden brown. Remove from the pan and set aside.

Finely slice the onion and cut the leek into approximately 1cm rounds.

Add 1 tbsp of olive oil to a pan and add the onion and leek and season generously with salt and pepper.

Cook on a high heat for 2 minutes.

Finely chop the garlic and add along with the thyme.

This slow-cooked leek plant-based pasta is a comforting and flavorful dish that brings together tender caramelized leeks, fresh herbs, and a creamy vegan sauce. It’s an easy plant-based pasta recipe that’s both healthy and satisfying, perfect for weeknight dinners or cozy weekends at home. Whether you’re new to vegan cooking or simply looking for a delicious way to enjoy seasonal leeks, this recipe is budget-friendly, nourishing, and full of flavor. Serve with crusty bread or a fresh green salad for a complete meal.

Walnut Pesto & Pea Pasta – a simple vegan recipe with creamy walnut pesto, fresh peas and dairy-free flavour.

Ingredients (Serves 4)

400g pasta

150g peas

1 tbsp olive oil

Salt and pepper

For the pesto -

Half a lemon juiced

A large handful of basil

A large handful of parsley

2 garlic cloves

50g walnuts

2 tbsp olive oil

Salt and pepper

Method -

For the pesto, place all of the ingredients except the olive oil in a food processor and blend until smooth.

Next slowly drizzle in the olive oil whilst the processor is running.

Cook the spaghetti as per the cooking instructions, adding the peas to the pot 2 minutes before the end of the cooking time.

Next, heat 1 tbsp olive oil in a pan and add the pesto. Heat through gently before adding the strained spaghetti and peas.

Mix well, season with salt and pepper and serve with an Italian hard cheese such as parmesan or plant-based alternative.

This Walnut Pesto & Pea Pasta is a quick and satisfying vegan meal that’s full of flavour and freshness. Creamy walnut pesto blended with garlic, basil, and nutritional yeast creates a rich, dairy-free sauce that pairs beautifully with sweet green peas and tender pasta. Perfect for weeknight dinners or a light lunch, this dish is as nourishing as it is delicious. Serve with a crisp salad or roasted vegetables for a complete plant-based meal.

Make this Spinach Stuffed Pasta! A creamy, healthy vegan recipe with dairy-free filling and rich tomato sauce – the perfect plant-based Italian comfort food.

Ingredients (Serves 4)

250g jumbo pasta shells

For the tomato sauce -

2 tbsp olive oil
2 garlic cloves, finely chopped
1 tin (400g) chopped tomatoes
Handful of fresh basil leaves
1 tbsp red wine vinegar
100ml vegetable stock
Salt and pepper

For the filling -

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
200g fresh spinach
150g plant-based cream cheese
50g plant-based cheddar or parmesan-style cheese
60g walnuts
Freshly grated nutmeg (1–2 rasps)
Salt and pepper

To finish -

Extra basil leaves
Drizzle of olive oil

Method -

Firstly, heat the olive oil in a saucepan and gently fry the garlic until fragrant. Add the basil leaves and the tin of tomatoes, then season with salt and pepper. Pour in the red wine vinegar and vegetable stock and simmer for 30 minutes until rich and slightly thickened. Set aside.

Meanwhile, make the filling. Heat olive oil in a pan and fry the red onion and garlic until softened. Add the spinach and cook briefly until just wilted, then remove from the heat.

Once cooled, place the spinach mixture in a blender with the plant-based cream cheese, grated plant-based cheddar, walnuts, nutmeg, salt and pepper. Blend until smooth and creamy.

Bring a large pot of salted water to the boil and cook the pasta shells until al dente. Drain and leave them to cool so they’re easy to handle.

Spoon the spinach and walnut mixture into each shell. Spread the tomato sauce across the base of a baking dish and arrange the filled shells on top.

Bake at 180°C for 20–25 minutes until the filling is warmed through and the top is lightly golden.

Serve scattered with fresh basil leaves, a drizzle of olive oil, and extra black pepper.

This Spinach Stuffed Pasta is a comforting vegan dish that combines tender pasta shells with a creamy dairy-free spinach filling. Baked in a rich tomato sauce, it’s hearty, flavourful and completely plant-based. Perfect for family dinners, special occasions or cosy nights in, it’s a recipe that feels indulgent but is made with wholesome ingredients. Serve it with a crisp green salad, garlic bread or roasted vegetables for a complete Italian-inspired meal. Leftovers reheat beautifully, making it just as delicious the next day.

Make Vegan Mushroom Pappardelle! A rich, creamy plant-based pasta recipe with earthy mushrooms and wide ribbons of pappardelle – the perfect Italian comfort food.

Ingredients (Serves 4)

250g flat cap mushrooms

250g closed cup mushrooms

2 shallots

2 garlic cloves

1 tsp thyme

10g dried porcini

2 tsp red wine vinegar

1/2 lemon

400g pappardelle

100g parmesan or plant-based alternative

2 tbsp olive oil

Salt and pepper

A few chives to garnish

Method -

Cut the flat cap mushrooms into approximately 1cm slices and lay in a baking tray.

Drizzle over 1 tbsp of the olive oil, add 1/2 tsp of thyme and season with salt and pepper.

Roast at 200c for 20 minutes, remove from the oven and set aside in a warm place.

Place the porcini in a bowl, cover with hot water and leave to soak for 5 minutes. Strain and finely chop.

Finely dice the shallots and add to a saucepan with 1 tbsp of olive oil and fry on a medium heat for 2 minutes.

Finely chop the garlic and add to the pan along with the porcini and 1/2 tsp of thyme, cook for another 2 minutes.

Add the red wine vinegar and reduce for 1 minute.

Finely chop the closed cup mushrooms and add to the pan, season with salt and pepper and cook for 10 minutes or until the mushrooms are golden.

Cook the pasta according to packet instructions and add to the mushrooms along with the roasted flat cap mushrooms.

Add the cheese, a squeeze of lemon and garnish with some chopped chives.

This Vegan Mushroom Pappardelle is the ultimate plant-based comfort food. Wide ribbons of pasta are coated in a creamy, dairy-free sauce with earthy mushrooms that bring depth and richness. It’s a simple yet indulgent dish that feels elegant enough for entertaining but easy enough for weeknight cooking. Naturally vegan and full of flavour, this mushroom pasta is a true Italian-inspired classic. Serve with fresh herbs and a drizzle of olive oil for a finishing touch.

Learn how to make Green Vegetable Risotto! This vegan recipe is creamy, plant-based and packed with fresh seasonal greens – the perfect comforting Italian dish.

Ingredients (Serves 4)

1 tbsp olive oil

1 onion

2 celery stalks

1 garlic clove

1/2 tsp thyme

400g arborio rice

1 litre vegetable stock

A large handful of parsley

50g parmesan or plant-based alternative

Salt and pepper

For the vegetables -

1 tbsp olive oil

1 garlic clove

1/2 tsp thyme

100g asparagus

100g frozen peas

Handful of spinach

1/4 lemon

Salt and pepper

Method -

Finely dice the onion and celery and add to a large saucepan with the olive oil, salt and pepper.

Fry on a medium to low heat for 10 minutes stirring regularly.

Finely chop the garlic and add to the pan along with the thyme.

Continue to cook for a further 2 minutes before stirring in the rice.

Heat the vegetable stock in a separate saucepan and add a ladle to the pan.

Stir the pot frequently until all the stock has been absorbed then add another ladle.

Continue this process until you have used all all of the stock or the rice is cooked.

This process may take 20-25 minutes. If the stock runs out before the rice is cooked, add hot water.

Grate the parmesan and roughly chop the parsley. Add both to the pot, stir together, cover and leave off the heat.

To make the vegetables, roughly chop the asparagus and add to a frying pan with the olive oil.

Fry on a medium to high heat for 1 minute.

Chop the spinach and add to the pan with the peas, garlic and thyme and cook for another 3 minutes.

Squeeze the lemon over the top and season with salt and pepper.

To serve, place a large portion of the risotto on a plate and garnish with the vegetables.

This Green Vegetable Risotto is proof that vegan comfort food can be both nourishing and full of flavour. With tender seasonal greens stirred through creamy risotto rice, it’s a dish that feels indulgent yet wholesome. Naturally plant-based, this risotto is perfect for cosy evenings or special occasions when you want something hearty but fresh. Serve it with extra greens or a sprinkle of fresh herbs for a bowl of comfort that celebrates the best of plant-based cooking.

Learn how to make this Spicy Mushroom Rice Recipe with garlic, chilli, and herbs. A quick, easy, and flavour-packed one pot dish perfect for weeknight dinners.

Ingredients (Serves 6) -

1 tbsp olive oil

1 onion

1 celery stalk

250g mushrooms

25g dried porcini

2 garlic cloves

2 bay leaves

2 tsp harissa paste

350g brown rice

700ml vegetable stock

Salt and pepper

Method -

To start, place the dried porcini in a bowl and cover with hot water for 5 minutes, drain and roughly chop.

Finely chop the onion, celery and garlic and roughly chop the mushrooms.

Add all of these ingredients to a saucepan with the olive oil and bay leaf, season with salt and pepper and cook on a medium heat for 20 minutes stirring regularly.

Add the harissa and cook for 2 minutes.

Add the rice and cook for another 2 minutes.

Add the vegetable stock, bring to the boil then turn down and simmer for 25-30 minutes or until the rice is cooked.

As an optional extra top with toasted pine nuts and fresh parsley.

This spicy mushroom rice recipe is a simple yet flavourful dish that combines earthy mushrooms with garlic, chilli, and fragrant herbs. It’s cooked all in one pot, making it an easy option for busy weeknights or meal prep. The result is a hearty and satisfying rice dish that can be enjoyed on its own or served alongside your favourite curries, grilled vegetables, or protein.

A delicious plant based vegetable paella packed with colorful veggies, authentic Spanish flavors, and a vegan twist. This easy one pan recipe is healthy, hearty, and perfect for weeknight dinners or special occasions. A classic Spanish rice dish made 100% vegan.

Ingredients (Serves 6)

1 tbsp olive oil

1 medium onion finely diced

2 celery stalks finely diced

1 medium carrot finely diced

2 thyme springs

1 bay leaf

2 garlic cloves

1 dsp tomato puree

2 tsp paprika

1 red pepper diced

250g paella rice

pinch of saffron

700ml vegetable stock

150g tomato roughly chopped

100g peas

Salt and pepper

Method -

Fry the onion, celery and carrot in olive oil and season with salt and pepper. Cook on a medium heat for 10 minutes stirring frequently.

Add the thyme, bay leaf and garlic and cook for 2 minutes.

Next add the tomato puree, paprika and red pepper and cook for a further 2 minutes.

Now add the rice and stir into the vegetables.

Add the saffron and vegetable stock and cook for 20 minutes.

Finally add the peas and cook for last 5 minutes and serve.

This plant based vegetable paella brings all the vibrant colors and bold flavors of traditional Spanish paella in a wholesome vegan way. Made with saffron-infused rice, seasonal vegetables, and simple pantry spices, it’s both nourishing and satisfying. Perfect for family dinners, entertaining friends, or meal prepping, this dish proves that plant based cooking can be full of depth and excitement. Serve it with a squeeze of lemon and a sprinkle of fresh herbs for the ultimate finishing touch. Whether you’re new to paella or looking for a lighter twist on a Spanish classic, this vegan paella will quickly become a favorite at your table.