Enjoy the sweet and tart flavors of this vegan pasta with roasted cherry tomatoes and fresh basil. Tossed with toasted garlic and pinenuts, this vegan pasta is the perfect 30-minute weeknight meal.
Now that we are in the heart of spring, I’ve got garden-grown veggies on my mind. I know, I know, tomatoes and basil aren’t going to be ready for months but pretty soon we will be getting some leafy greens and sugar peas and that’s when all the magic begins.
As you may know, I love my vegan pasta and summer veggies. Among my favorites are this Vegan Pesto Pasta with Summer Squash and Zucchini and this One Pot Garlic White Wine Pasta with Peas. And despite not being able to use garden-fresh veggies, this Roasted Tomato and Basil Vegan Pasta recipe is now among my favorite spring and summertime meals.
It’s a simple vegan pasta recipe made with roasted cherry tomatoes, sautéed garlic and pine nuts, and fresh basil – sweet, tart, and delicious!
Ingredients for Vegan Pasta
This tomato basil pasta is not only delicious, but it is also super simple to make! This whole meal can be made in about 30 minutes with just a handful of ingredients. The ingredients include:
- Olive Oil
- Pine Nuts
- Sun-dried Tomatoes
That’s it! Ingredients you likely already have on hand. Better yet, this vegan pasta is very versatile. Feel free to swap out the spaghetti noodles for any other kind of pasta. Additionally, you can omit the sun-dried tomatoes and add about 1/2 cup of marinara sauce instead. Or add about 1/4 cup of vegan pesto for a stronger basil flavor.
How to make this vegan pasta recipe
As I mentioned, this vegan pasta recipe is super simple to make. It can be made in just about 30 minutes with minimal prep.
Step one – Roast the tomatoes
Cut the cherry tomatoes in half and place them on a parchment-lined baking sheet. Drizzle them with a little bit of olive oil, salt, and pepper. Roast the tomatoes at 400F for about 20-25 minutes until the tomatoes are wilted, lightly charred, and fragrant.
What kind of olive oil should I use?
Similar to my Spaghetti with Olive Oil and Garlic recipe, this vegan pasta relies on so few ingredients and requires a fair amount of olive oil. For that reason, it is important that we use the highest quality olive oil.
When choosing an olive oil to provide the foundation of this dish, I recommend Bari Olive Oil Co. It is my favorite brand of olive oil with a high-quality taste that will enhance this vegan pasta dish.
Step two – Prepare the pasta
While the tomatoes are roasting, it’s time to prepare the pasta. First, make the spaghetti according to the package instructions. When the spaghetti is done, strain it through a colander and toss it with a bit of olive oil. This prevents the noodles from clumping together.
In a skillet heat up another tablespoon of olive oil. Sauté the garlic, sun-dried tomatoes, and pine nuts until they garlic and pine nuts are toasted and everything is rich and fragrant.
Add the noodles to your skillet along with your roasted tomatoes and fresh garlic. Mix it up and serve!
Can this vegan spaghetti be gluten-free?
Sure! Just swap out the spaghetti for gluten-free spaghetti and you have yourself a gluten-free pasta recipe. This is my favorite brand of gluten-free pasta.
Serving and Storing Roasted Tomato Pasta
Serve tomato pasta immediately with fresh basil and vegan parmesan.
As you already know, I’m a HUGE fan of Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. I find their cheeses at Whole Foods but you can also check out this map to find Violife near you. If you don’t have access to Violife, you can make your own parmesan or omit it altogether.
Serve with crusty bread and a vegan caesar salad.
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
More DELICIOUS Pasta Recipes
I am a huge fan of vegan pasta. Here are a few of my favorite recipes:
- Skinny Creamy Garlic Sauce Pasta
- Vegan Pesto Pasta with Sun-Dried Tomatoes
- Creamy Butternut Squash Pasta with Bechamel Sauce
- Penne Pasta with Vegan Vodka Sauce
- Vegan Fettuccini Alfredo
Well, that’s it! Everything you need to make the perfect vegan pasta recipe. Ready to get started? Let’s take a look at the recipe card below.
Cuisine: Vegan, Italian
Keyword: Vegan Pasta
Servings: 4 people
Calories: 397 kcal
Author: Sarah McMinn
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside. Cut the cherry tomatoes in half and place them on the parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes until they are soft and fragrant.
While the tomatoes bake, prepare the pasta. In a large pot, bring 2 quarts of water to a boil. Add spaghetti noodles and cook for 12 minutes, until noodles are al dente. Remove from heat and strain through a colander. Toss with one tablespoon of olive oil and set aside.
In a large skillet, heat up 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 60 seconds. Add minced sun-dried tomatoes and pinenuts and sauté for another 2 minutes until pine nuts are lightly toasted.
Finely chop the basil. Add the cooked pasta, basil, and roasted tomatoes to the skillet. Drizzle with remaining tablespoon of oil and sprinkle with salt and red pepper flakes.
Serve immediately with fresh basil and vegan parmesan (if using).