Vegan Pasta with Roasted Tomatoes and Basil
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. 
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Main Course
Cuisine: Vegan, Italian
Keyword: Vegan Pasta
Servings: 4 people
Calories: 397 kcal
Author: Sarah McMinn
  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. Serve immediately with fresh basil and vegan parmesan (if using). 

Recipe Notes

Serve tomato pasta immediately with fresh basil and vegan parmesan.

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.

Nutrition Facts
Vegan Pasta with Roasted Tomatoes and Basil
Amount Per Serving
Calories 397 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 247mg11%
Potassium 270mg8%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 2g2%
Protein 9g18%
Vitamin A 260IU5%
Vitamin C 9.7mg12%
Calcium 24mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.