Vegan Cherry Tomato Pasta-a delicious, healthy, and simple meal that can be made from scratch in 10 minutes! Bursting with cherry tomatoes, fresh garlic and basil! This easy pasta recipe is sugar-free, dairy-free, and naturally vegan!
This is the pasta recipe you will make all summer long when cherry tomatoes are at their sweetest! The tomatoes are mixed with fruity extra-virgin olive oil, fresh minced garlic, basil, salt and pepper. It’s so easy to make and perfect for a quick lunch or dinner.
Did I mention it’s ready in just 10 minutes? Yes! The time it takes to cook the pasta, you will prep the cherry tomatoes. Really fast! And really flavorful!
As it is with any simple Italian recipe, it’s the quality of the ingredients that will make this recipe extra special. And I HIGHLY recommend the best olive oil. Spend a little more and get a nice extra-virgin olive oil (I love my Sicilian EVOO). Also, look for the really fresh basil leaves.
Perhaps you have an herb garden that is bursting with fresh basil. This is the perfect recipe to use up some of it!
Why You’ll Love This Refreshing Cherry Tomato and Basil Pasta recipe
- Just a handful of ingredients– No-fuss and comes together with ingredients you probably have on hand.
- Simple to modify– You could add even chunks of tofu, and if you want an umami kick, some sun-dried tomatoes. Roasted red bell peppers would also be delicious with this pasta recipe. Add fresh thyme or Italian parsley if you don’t have fresh basil.
- Just one pot– You will only be dirtying up one pot to cook the pasta in. And you only need a serving bowl to mix all the ingredients together. Easy clean up!
What ingredients are in vegan cherry tomato pasta?
Here is all you need to make this really easy vegan pasta recipe:
- Penne pasta (or any other short pasta you have on hand)
- Extra-virgin olive oil
- Cherry tomatoes
- Fresh Basil
- Fresh garlic
- Salt + pepper
Once you gather all your ingredients, the first step is to cut the tomatoes in half and mince the garlic. I always have a jar of garlic minced in oil in my fridge, which makes it really convenient for cooking during the week.
As soon as the pasta cooks to al dente, drain it and place in a large bowl.
Drizzle on a just a little bit of olive oil and stir it together. Add the tomatoes to the pasta and stir to combine. Check the salt and pepper, and add if needed, to taste.
How much salt to add to cook dry pasta?
For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it’s 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the tomatoes will have a little salt. So depends on your taste.
Can I make this with gluten-free pasta?
Yes, you can! Use whatever is your favorite short gluten-free pasta brand.
Can I double this recipe for meal prep?
Yes, if you would like to have leftovers to enjoy during the week, just double the recipe.
Can I serve this pasta cold?
Yes, you could enjoy this pasta cold. You could make it ahead of time, store in the fridge, and eat it the next day. But I typically make it and serve it as soon as pasta is cooked, so it’s still a bit warm.
The longer the pasta is stored in the fridge, the more time it has for the flavors to marinade together. So either way is perfect!
How to store this vegan pasta?
As soon as the pasta cools down, place it in an airtight container (or even a large zipped lock freezer bag) in the refrigerator for up to 3 days. I do not recommend freezing this pasta recipe.
Pasta recipe tips
PASTA-I recommend penne pasta or whatever short pasta you have on hand or enjoy. Cook the pasta according to the directions on the box (each brand could vary slightly in cooking time), but make sure it’s al dente.
SALT-Don’t forget to salt the pasta water (I mention above how much salt to use).
TOMATOES-Cherry tomatoes are ideal for this recipe. But feel free to use any sort of ripe tomatoes you have on hand. If you use a large tomato, you may need to drain some of the liquid (the cherry tomatoes are ideal, as they are not watery at all).
OLIVE OIL-As I already mentioned, I recommend a very good quality extra-virgin olive oil. You don’t need a lot for the recipe, and the flavor will be even better!
This pasta recipe is wonderful and simple as it is. If you wanted to add a little variety to the pasta, here are some ideas.
- In place of the fresh basil, sub in spinach, arugula, fresh parsley, or fresh thyme
- Add in your very vegan cheeses (feta, mozzarella or the vegan parmesan). If you’re not vegan/dairy-free, use your favorite dairy cheeses.
- For a salty umami kick, add in capers or olives.
- For some protein, add in cubed tofu (chunks of grilled chicken or tuna if you’re not vegan).
Some other pasta recipes to enjoy:
- Vegan Creamy Tomato Pasta
- Roasted Cherry Tomato and Tuna Pasta
- Orecchiette Pasta with Broccoli Sauce
- Vegan Cheese Sauce Pasta
THIS POST CONTAINS AFFILIATE SALES LINKS
Vegan Cherry Tomato Pasta
- 2 cups ripe cherry tomatoes cut into quarters
- ½ lb pasta (I used penne, but any short pasta is fine)
- 4 Tbsps extra virgin olive oil plus more for drizzling
- 2 garlic cloves minced
- Fresh basil leaves shredded
- sea salt to taste (1-2 teaspoons)
- freshly ground pepper 1/2 teaspoon, or whatever you like
- Bring a large pot of water to a boil and salt it. Cook the pasta until it’s al dente (look at directions on box for the exact time).
- While the pasta is cooking, prep the cherry tomatoes.
- Cut the cherry tomatoes into quarters and add to a large bowl.
- Add the extra-virgin olive oil, garlic, and basil.
- Season with salt and freshly ground pepper. Stir to combine.
- As soon as the pasta is al dente, drain it. Drizzle some olive oil on the pasta and stir it together so it won’t stick. Let the pasta cool down a few minutes before adding to the bowl with the cherry tomatoes.
- Once the pasta has cooled down, add it to the bowl with the cherry tomatoes and stir to combine. Check the seasoning, and add more salt and pepper to taste. Add some more fresh basil, if you like. Drizzle on a little more extra-virgin olive oil, if needed, and serve. Enjoy!
- PASTA: I used penne pasta, but you could use rigatoni, farfalle, or whatever other short pasta you like.
- STORAGE: The pasta should be stored in an airtight container in the fridge for up to 3 days. This pasta recipe does not freeze well.