Pic of Tomato, chard and sunflower seed pasta

Tomato, chard and sunflower seed pasta

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Vegetarian mains

Tomato, chard and sunflower seed pasta

Main Serves 4 30 min
This is a healthy, dairy-free pasta – the creamy sunflower seed paste holds together the tastes instead. We harvest chard from June to November, which coincides with our June to mid-October tomato season.


  • 300g fresh chard
  • 85g sunflower seeds
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely sliced
  • 900g fresh tomatoes, peeled and seeded
  • 2 tbsp tomato purée
  • 1 tbsp fresh oregano, chopped
  • 1 tbsp fresh basil, chopped
  • 400g linguine (or other pasta)
  • salt and pepper


Prep time: 5 min
Cooking time: 25 min
  • Step 1

    Wash the chard, remove ribs and cut across in 1 inch ribbons.
  • Step 2

    Sauté the sunflower seeds until light brown then grind half of them in a food processor, nut or coffee grinder until fine. Reserve the remaining half for garnish.
  • Step 3

    Heat the oil in a pan, adding the onion and cooking until softened. Add the garlic and cook for a further 2 minutes.
  • Step 4

    Add the tomatoes, tomato purée, ground sunflower seeds, herbs, and salt and pepper to taste. Simmer for about 15 minutes until the sauce has thickened.
  • Step 5

    Steam the chard for about 5 minutes until tender. Cook the pasta according to packet instruction, then toss with the sauce and garnish with the remaining seeds.

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