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Creamy Tomato, Garlic & Spinach Linguine

Opting for plant-based doesn’t mean having to let go of creamy, indulgent meals… noooo-sirrrrr-eeeee. And when it comes to creamy indulgent meals, nothing quite matches the comforting sight, smell and taste of a bowl of pasta. This super simple dish is proof that vegans can also enjoy those amazing flavours in your own home, even after a long, crazy day. 

Creamy, garlic-y, rich and delicious. Paired with a crisp glass of white wine, this recipe is the perfect year-round comfort food.

Join Thea as she shows you how to make this seriously delicious summer time treat, from scratch, in under 15 minutes.

Here’s what you’ll need:

  • 3 garlic cloves
  • 8 sundried tomatoes
  • Tbsp olive oil
  • 150ml plant-based cream
  • 2 tbsp nutritional yeast
  • 1/2 lemon (juice)
  • 1 tbsp soy sauce
  • 1 tbsp sundried tomato puree
  • Handful of spinach
  • A few basil leaves to serve (optional)
  • Pasta for 2


Carbon footprint

409g CO2e per serving (13.4% fair daily food emissions)

Find out more at

The Brook 101 is designed to teach you how easily you can make delicious & varied plant-based meals at home.

It was filmed during lockdown.  In a warehouse.  Next to a steelworks.  Partly on an iPhone.

Thank you to the professionals who helped make it look considerably less Blue Peter:

"Better This Way"

Written and recorded by Scott McFarnon: @scottmcfarnon / Mixed by Andy Brook:

Graphics by: Georgie May Birch @birchbowl

Sound editor: Andy Brook:

Video editor: Conor Hayward

Advice giver and equipment lender: Jon Boast