Homemade Vegan Pasta

Add a rainbow of colours and flavours to your plate with our tasty recipe. We've used our vibrant yet natural ingredients in our homemade pasta recipe and it's vegan friendly!


250g Flour
1 can of Organic chickpeas Drain and use the chickpea water only
1 teaspoon Salt
1 tablespoon Organic coconut oil melted
1 tablespoon Spinach powder


Add 83g of flour, 1 tablespoon of Spinach Powder, 1/3 teaspoon of salt, and black pepper to a food processor and combine. Add the melted coconut oil and 1/3 of the liquid from the can of chickpeas and combine.

Once the dough has formed place on to a clean work surface and knead for 1 minute or until the dough is firm and not sticky.

Using clingfilm, wrap the dough and allow to rest in the refrigerator for at least 2 hours or up to a maximum of 24 hours.

Repeat this process using Beetroot Powder and again for the Turmeric Powder. You should have three separate sets of dough resting in the refrigerator.

Remove the spinach dough from the refrigerator and remove the clingfilm. On a clean work surface use a rolling pin to roll the dough in to a long rectangular shape and around 1/4 inches thin.

Feed the dough through a pasta roller three times on the thickest setting. Reduce the pasta roller setting to slightly thinner and feed through three times. Repeat this process until the pasta is no longer being pressed by the roller.

Lay the dough on the work surface and fold the sides in to the centre and then fold in half. Use a rolling pin to roll the dough in the opposite direction to the folds, forming a rectangle.

Repeat the process of feeding the dough through the pasta roller on the thickest setting three times and reducing the setting gradually.

Repeat the process of folding the dough on the counter and roll using a rolling pin. Feed the dough through the machine on the thickest setting and use one setting at a time until you get to the 4th or 3rd setting away from the thinnest option.

Line a baking tray with baking paper and place the sheet of pasta on top. Cover with a tea towel.

Repeat this process with the turmeric and beetroot dough. This process will become quicker once you get the hang of it.

Once you have your sheets of dough, dust them with flour and cut into the desired shapes. Cook your pasta immediately or place in the fridge for one day or store in the freezer.

To cook

Boil salt water in a pan and add the pasta for 2-3 minutes depending on the thickness. Be careful not to over cook by checking on the pasta texture regularly. Drain the pasta and place back in to the pan and toss in your favourite homemade pasta sauce.

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