Cherry Tomato Basil Pasta with Vegan Parmesan
This cherry tomato basil pasta is your new go-to summer dinner—fresh, fast, and absolutely packed with flavor. Juicy cherry tomatoes, garlic, and basil melt into a light buttery sauce finished with vegan parmesan and a hint of chili oil. It’s the kind of pasta that feels fancy but comes together in under 20 minutes!
Equipment
- Large skillet or sauté pan
- Large pot for boiling pasta
- Cutting board
- Knife
- Tongs or pasta fork
- Grater (for vegan parmesan)
Ingredients
- 3 cups cherry tomatoes (halved or quartered)
- 1 cup fresh basil (chopped)
- 2-4 cloves garlic (minced)
- Salt and pepper, to taste
- 4 tbsp olive oil
- 200-250 g pasta of choice (I used farfalle)
- 3 tbsp vegan butter (or regular)
- 1/3 cup vegan parmesan (or regular), plus extra for topping
- chili oil optional for serving
Instructions
- Prepare the Tomato Mixture- In a large bowl, combine halved or quartered cherry tomatoes, chopped basil, minced garlic, salt, pepper, and olive oil.- Massage gently with your hands, lightly squeezing the tomatoes to release their juices.- Let it rest for at least 15 minutes, ideally 30 minutes to 1 hour.
- Cook the Pasta- Bring a large pot of salted water to a boil.- Cook your pasta of choice until al dente according to package instructions.- Reserve a small cup of pasta water, then drain.
- Finish the Pasta- While the pasta is still warm, toss it with vegan butter and vegan parmesan until melted and creamy. Add a splash of pasta water if needed.- Add the marinated tomato mixture and toss until combined.
- Serve- Plate the pasta, top with extra parmesan, fresh basil, and a drizzle of chili oil if desired.- Serve immediately.