top of page

Garlic and Herb Tagliatelle in Tomato Sauce

Sunny&Luna and Honestly Tasty have joined forces to create a super tasty vegan, cheesy tagliatelle dish in a comforting tomato sauce using Honestly Tasty's Garlic and Herb plant-based cheese, perfect for two! If you managed to pick up one of our Pasta Lover bundles, then this is the recipe for you!

Sunny and Luna lentil tagliatelle tomato garlic and herb honestly tasty pasta lover bundle recipe

This tagliatelle recipe for two is another easy-to-make, easy-to-impress-with dish – we just can't get enough of these! Perfect for a cosy night in. The only question is – to share, or not to share?!


Serves 2

You’ll need:

x1 pack Sunny&Luna Lentil Tagliatelle

3 garlic cloves

1 tbsp vegan butter of choice

1/2 white onion

x1 400g tin of whole san marzano tomatoes

50m olive oil

One bunch of basil Sea salt

To garnish

Honestly Tasty Garlic & Herb

Fresh basil leaves

A drizzle of olive oil


Smash your peeled garlic cloves and add to a saucepan with around 50ml of olive oil. Add a generous handful of basil (both leaves and stems) into the pan and let simmer for 1-2 mins. Leave the basil and oil to infuse while you form the base of your sauce.

Melt butter in a large pan and then place hald an onion (cut side down) into the same pan. Wait for the butter to brown and onion to caramelise (around 15 mins).

Add and break down the tomatoes with a wooden spoon before adding salt and then letting the mixture simmer with a lid on for about 20 mins.

Blitz your basil and oil mixture in a food processor and stir into your tomato sauce. Let this simmer for 10 mins (without the lid) so that it thickens slightly.

Boil your healthy, high protein Sunny & Luna Tagliatelle for 5 mins before stirring in the sauce with 1/2 a cup of pasta water. Crumblr over Honestly Tasty's Garlic & Herb cheese and let it start to melt before adding your basil, an extra drizzle of olive oil and serve.


bottom of page