Riverford Wicked Leeks
Tomato, chard and sunflower seed pasta recipe image

Print Tomato, chard and sunflower seed pasta

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 & seeded
  • 2 tbsp tomato purée
  • 1 tbsp fresh oregano, chopped
  • 1 tbsp fresh basil, chopped
  • 400g linguine (or other pasta)
  • Salt & pepper


  1. Wash the chard, remove ribs and cut across in 1 inch ribbons.
  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.
  3. Heat the oil in a pan, adding the onion and cooking until softened. Add the garlic and cook for a further 2 minutes.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes