Creamy Veggie Vegan Pasta Sauce

Did you hear that pasta brand, Barilla is rolling out plastic-free packaging across the UK? Gone are the days of the  ubiquitous plastic window, now making their packaging 100% recyclable. 

So to celebrate (and let's face it, we can't NOT think of pasta now), we're sharing one of our favourite vegan pasta sauce recipes (so you can avoid the pre-made ones that come in plastic)! It's quick, easy and packed with flavour and healthy omega 3 fats and iron - and will go perfectly  with any type of pasta!

Serves: up to 4 people

Preparation time: 15 minutes

Cooking time: 10-15 minutes

Ingredients: Sauce 

  • 150g button mushrooms
  • 1/2 brown onions
  • 100g walnuts
  • 1 ripe tomatoes
  • 1 tin tomatoes
  • 1 cloves garlic, minced
  • 150ml vegetable stock
  • 1 teaspoon ground cumin
  • 2 basil leaves (optional)
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste
  • 1 tablespoon oil

Ingredients: Toppings 

  • Fresh basil leaves
  • 2 teaspoons nutritional yeast


  1. Chop all of the vegetables roughly 
  2. Add all the veggies and remaining ingredients (except the oil) to a blender and blend for approximately 30 seconds (full speed if you want it to be super smooth, or for a very short time if you prefer thick and chunky)
  3. Pace the sauce into a pan with oil and cook on low heat for 10 to 15 minutes.
  4. Add to your favourite pasta