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.