Cherry Tomato Pasta with Fresh Basil
Cherry Tomato Pasta with Fresh Basil is easy to make in minutes with only a few ingredients. The no-cook vegan sauce is perfect for summer.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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- 1 dry pint cherry tomatoes halved or quartered (or substitute grape tomatoes)
- 2 cloves garlic minced
- 1 Tablespoon olive oil
- 1 teaspoon red wine vinegar
- salt to taste
- 10 fresh basil leaves
- 8 ounces penne pasta or other short pasta (gluten-free, if desired)
- 1 Tablespoon vegan butter (I used Earth Balance) optional
Combine the cherry tomatoes, garlic, olive oil, red wine vinegar, and salt in a bowl.
Set aside the tomato mixture while you prepare the pasta according to the package directions.
Just before pasta is done cooking, tear the basil leaves and add them to the tomato mixture and stir to combine.
Drain the pasta and return it to the pot. Stir in the vegan butter, if using.
Add the tomato mixture to the pasta and toss well to coat.
Serve immediately and enjoy!
This pasta is best enjoyed right away, but leftovers can be refrigerated and reheated in the microwave or eaten at room temperature.
Calories: 287kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 49mg | Fiber: 2g | Vitamin A: 375IU | Vitamin C: 0.9mg | Calcium: 13mg | Iron: 1.5mg