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Easy vegan tomato sauce for pasta/ under 20 minutes

Prep Time 5 mins
Cook Time 15 mins
Course Main Dish
Cuisine Italian


  • 200 gr of cherry tomatoes
  • 1 shallot
  • 1 big clove of garlic
  • 1 medium carrot
  • 1 cup of passata
  • 2 tbsp of olive oil
  • 1 tsp of Italian herbs
  • 1 tsp of sugar or agave syrup
  • Small bunch of basil
  • 2 servings of pasta of your choice I used gluten-free
  • Salt black pepper


  • Finely chop the carrot and shallot and mince the garlic clove, halve cherry tomatoes.
  • In olive oil on medium heat, sauté carrot and onion for a couple of minutes or until the onion starts to brown.
  • Add minced garlic and Italian herbs.
  • Cook for an extra minute until fragrant
  • Add halved cherry tomatoes to the pan with a good pinch of salt and stir everything together.
  • Allow it to cook for a couple of minutes on low heat until tomatoes start to release their juices.
  • Meanwhile, bring the pot with the salted water to boil and add your pasta in
  • To the pan with tomatoes, add a cup of passata, teaspoon of sugar and half a cup of water.
  • Season with salt and pepper
  • Give it a good stir and cook for about 5 minutes or until tomato sauce reaches your desired consistency
  • Turn off the heat, and lastly, add thinly sliced basil
  • Drain ready pasta and serve with freshly made tomato sauce
Keyword pasta, roasted tomato sauce