Tomato & basil spaghetti with veggie prawns

Vegan MoFo logoThis is a quick & easy pasta dish, perfect for a busy day when it’s already well into evening and the stove has not yet been lit. Not authentically Italian, perhaps, but delicious.

Tomato & basil spaghetti with veggie prawns

I used this recipe, omitting the cheese, and adding some veggie prawns for protein. Instead of a tin of cherry tomatoes, I used passata (tomato sauce) that I had left over in the fridge, and added fresh cherry tomatoes from our allotment (just about the last of them).

I cooked the fresh tomatoes with the garlic for about seven or eight minutes before adding the passata and basil.

The veggie prawns were sauteed separately with a some freshly minced garlic, and were added on top of the pasta for serving.



  1. Yum! How were the prawns? Do they taste like seafood or just resemble it?

  2. Hi Amanda — the prawns I used in this dish taste fairly seafoody, but the best ones by far are made by Mong Lee Shang. They not only look and taste like prawns, but they have the same texture.

  3. I have always been curious about veggie shrimp. I ate at this fantastic restaurant in Maui that had veggie shrimp on the menu, but unfortunately they were made with eggs so I was not able to try them. 🙁 Tell me if you ever deconstruct these and make them from scratch–it would be fun to try!

Leave a Reply

Your email address will not be published. Required fields are marked *