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Vegan Tomato Basil Pasta

Vegan Tomato Basil Pasta

Vegan tomato basil pasta in 20 minutes. Cherry tomatoes that burst into a silky dairy free sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta spaghetti, penne, or rigatoni
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic thinly sliced
  • 1/2 tsp chili flakes optional
  • 4 cups cherry tomatoes halved
  • 1 tsp fine sea salt
  • 1 cup reserved pasta water
  • 1 cup fresh basil leaves torn
  • 3 tbsp nutritional yeast
  • black pepper to taste

Method
 

  1. **Boil.** Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water, then drain.
  2. **Saute.** In a large skillet, heat olive oil over medium heat. Add sliced garlic and chili flakes. Cook 1 minute until fragrant but not browned.
  3. **Blister.** Add cherry tomatoes and salt. Raise heat to medium high. Cook 5 to 7 minutes, stirring, until tomatoes blister and burst into a sauce.
  4. **Toss.** Add drained pasta and 1/2 cup pasta water. Toss until glossy, adding more pasta water as needed.
  5. **Finish.** Off heat, toss in torn basil and nutritional yeast. Season with black pepper.
  6. **Serve.** Top with more basil, extra nutritional yeast, and a drizzle of olive oil.

Notes

Use ripe cherry or grape tomatoes. Firmer tomatoes do not burst properly. Vegan swap: nutritional yeast replaces parmesan here, keeping it 100% plant based. Store leftovers in the fridge for up to 3 days.