Pasta and tomato sauce

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» Pasta and tomato sauce

There are many ready-made pasta sauces on the market, and they're much quicker to use if time is of the essence. Yet if time allows, freshly made sauces are, of course, a better option. To make a ready-made basic sauce more interesting, you can add a variety of finely chopped and lightly fried vegetables e.g. mushrooms, red peppers, or onions. Wheat-free and gluten-free pasta is available for those with sensitivities, and can usually be found in whole/health food shops. These are usually made from rice, millet or maize.


  • 450g firm plain tofu
  • 3 tbsp soya sauce
  • Boiling water to cook pasta
  • 2-3 adult portions of small dried pasta shells, bows or twists
  • 350g jar of pasta sauce
  • Lightly fried vegetables of your choice


  1. Cut tofu into small cubes, cover in soya sauce and marinade for 30 mins. 
  2. Bring a large pan of water to the boil and place pasta in boiling water. Simmer until tender for approx 10 mins (wholemeal pasta takes slightly longer). 
  3. Heat pasta sauce in another pan with cubes of tofu. 
  4. When pasta has finished cooking, drain thoroughly and add to the sauce along with lightly fried vegetables. Mix thoroughly and serve.
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