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Wicked Kitchen olive and tomato spaghetti recipe

Wicked Kitchen olive and tomato spaghetti recipe

52 ratings

Vegan-friendly black olive pesto adds a strong savoury note to this plant-based pasta recipe See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 570 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 400g wholewheat spaghetti
  • 1 tsp olive oil
  • 400g tin peeled plum tomatoes
  • 400g tin mixed bean salad, drained
  • 190g jar Wicked Kitchen black olive pesto

To serve (optional)

  • 2 sprigs of fresh oregano, leaves picked
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    19g 26%
  • Saturates

    2g 11%
  • Sugars

    12g 14%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 83.9g Protein 19g Fibre 17.8g


  1. Bring a large pan of water to the boil. Add the spaghetti and cook for 10-12 mins until al dente.
  2. Meanwhile, heat the oil in a large saucepan over a medium-high heat, add the tomatoes and cook, stirring frequently, for 4-5 mins until reduced by half. Add the mixed beans and cook for another 4 mins. Season to taste.
  3. Toss the drained spaghetti with the pesto and serve topped with the tomato sauce and a sprinkling of oregano, if using.
See more Vegan recipes

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