This vegan and gluten-free recipe offers a fragrant allium aroma, with a delicate peppery taste.

Enjoy this deliciously nutritious meal without feeling guilty.

Serves 2
Chilli Tomato Pasta 1


  • Gluten-free pasta (enough for two people)
  • 3 tbsp coconut oil
  • 1 white onion, chopped
  • 2 garlic cloves, crushed
  • dash apple cider vinegar
  • 1/2 tsp chilli flakes or paprika
  • 3-4 shiitake mushrooms, chopped
  • Handful spinach
  • 5 tbsp tomato purée
  • 1 tsp black pepper
  • 1 tsp Himalayan Salt
  • 1 tsp coconut Sugar
  • 1 tsp nutritional yeast


  1. Cook the pasta according to packet instructions, then drain and set aside.
  2. Over a medium heat, add the coconut oil to a frying pan followed by the onion and garlic. Fry until fragrant.
  3. Next, add the vinegar, chilli flakes, mushrooms and spinach then fry for a few minutes.
  4. Add the rest of the ingredients in the order shown above and cook for 10 minutes on a medium heat.
  5. Add the pasta and nutritional yeast last, stir together and serve.

Recipe and Image Courtesy of My Kitchen Therapy 

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