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Vegan Cherry Tomato Pasta

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! Ready in 10 minutes!
Prep Time5 mins
Cook Time10 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: dairy free, pasta, sugar free, vegan
Servings: 2
Author: Lora


  • 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.