Green & Red Pasta with Spinach, Broccoli, Tomato & Basil

12 Jul 2021
Green & Red Pasta with spinach, broccoli, tomato & basil

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.


Packed with Broccoli, Spinach, Basil and Tomatoes, this easy vegan pasta dish is flavoured with garlic, spiced with chillies and has a freshness from being finished with Lemon. The level of olive oil can be adjusted to desired taste but  note that it is the only fat in the dish and lends to the consistency of the sauce and the peppery taste.




250g Spinach – chopped

150g Broccoli – small florets and stalk finely chopped

215g/5 Tomatoes – quartered

3 Garlic Cloves – thinly sliced or finely chopped

½ tsp Dried Chilli Flakes

15g Basil – torn

3- 4 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

3 - 4 Ladles Pasta Water


Bring a pot of salted water to the boil and add pasta of choice.

In a large Sauté pan on medium heat, add 1 Tbsp olive oil to the pan, add the chillies and broccoli, season with a pinch of salt and grind of pepper and fry for 4 minutes.

Add the garlic and fry till it starts to brown, then add the spinach, tomatoes and a ladle of pasta water and then cover for 3 minutes to steam.

Mix and add a glug of olive oil and 2 to 3 ladles of pasta water and cook for 4 minutes
Taste and season with salt and pepper.

Add the basil and stir through and serve.


Garnish with Vegan Parmesan, a drizzle of olive oil and a squeeze of Lemon.

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