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!
– 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
Cook Time: 10 min
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!
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.
RECIPE TIPS AND FAQ’S:
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