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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Pasta with Oven Roasted Cherry Tomatoes and Spinach

Balsamic roasted cherry tomatoes and fresh herbs create a vibrant, flavourful pasta sauce that's ready in a pinch!

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: Serves 4


Any colour or variety of cherry and grape tomatoes will work in this recipe. We've used fresh purple and green basil to create a colourful dish, but you could also throw in fresh parsley or oregano for a change of flavour.

For a gluten-free version of this recipe, use brown rice pasta in place of regular whole wheat.


  • 450g (16 oz.) cherry tomatoes
  • 2.5 tbsp. balsamic vinegar
  • 2 cloves garlic, peeled and minced
  • 1 tsp dried thyme
  • 450g (16 oz.) whole wheat or brown rice pasta 
  • 250g (8 oz.) baby spinach leaves
  • 1/4 cup low sodium vegetable broth
  • Handful fresh basil leaves
  • Freshly ground black pepper, to taste


  1. Preheat oven to 200°C / 390°F. Line a baking tray with baking paper. 
  2. Place tomatoes, balsamic vinegar, garlic and thyme in a bowl and toss to combine. Pour onto baking sheet (make sure you use all the liquid and seasoning) and roast in the oven for 15 minutes.
  3. While the cherry tomatoes roast, cook pasta according to packet instructions. Drain, then return to the pot and cover.
  4. Remove tomatoes from the oven. Add them to the pasta pot along with the spinach, vegetable broth, basil and black pepper. Stir to combine. Place over a medium-high heat on the stove and cook for 2-3 minutes until the spinach is wilted. Serve immediately.