Mediterranean Vegan Pasta

Mediterranean Vegan Pasta

5 from 1 vote
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Course: Pasta Recipes, Vegetarian Recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 390kcal


  • 100g of your favorite pasta (I’d used spelt or buckwheat)
  • 90g yellow bell pepper
  • 80g red bell pepper
  • 150g broccoli (I used frozen)
  • 2 tomatoes (or half of the canned tomatoes)
  • sundried tomatoes
  • black olives
  • 50g baby spinach
  • 200g tofu (i marinated it in; soy sauce, maple syrup, garlic powder, sundried tomatoes, oregano, thyme, cardamom, black pepper, basil + some water and covered it in starch)
  • smoked paprika, paprika and Mediterranean herbs


  • Marinate tofu for 30 minutes and bake it at 240°C for 15 minutes or until crispy (if you’re lazy just use smoked tofu and cover it in starch).
  • While that’s baking cook your pasta of choice, cut all the veggies into smaller pieces and add to the pot (except for the olives, sundried tomatoes and spinach), sautee with a little bit of water, add all the spices, spinach and drained pasta, add the baked tofu, stir and serve with sundried tomatoes and olives on top.
  • Enjoy!


Calories: 390kcal

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