Riri's RecipesThis easy vegan cherry tomato pasta is the perfect weeknight meal. It comes together in 30 minutes, tastes so fresh and is packed with plant-based protein. This pasta recipe is my go-to when I need something easy, delicious, and filling to cook, and I know you’ll love it too! Made with your pasta of choice, fresh cherry tomatoes, vegan ground meat, garlic, vegan butter, and some spices.
Ingredients to make your easy vegan cherry tomato pasta
- Pasta of choice. I used spaghettini but you can use whatever you like!
- Olive Oil. To Drizzle in your pan when making your sauce.
- Garlic. I love using a whole garlic clove and either mincing or finely chopping it for added flavour.
- Veggie Ground Meat. I love adding this to this cherry tomato sauce because it adds extra protein and resembles the taste of classic meat sauce. This is optional so you can definitely omit this if you’d like!
- Becel Plant Butter. I love adding a little bit of vegan butter to the sauce to add some extra flavour and creaminess.
- Pasta Water. Reserve that pasta water! It’s so important to add this to your cherry tomato sauce to thin it out while keeping the flavour from your pasta.
- Cherry Tomatoes. The star of this recipe. They are full of flavour and in season right now (August-September is truly the best time for tomatoes!) I like to cut them in half for added flavour.
- Spices. I use a mix of salt, pepper, onion powder, and dried parsley flakes.
- Nutritional Yeast. To top as your ‘shredded cheese’, however you can also use any vegan cheese of your choice!
Tips on making the best cherry tomato pasta ever
- Save your pasta water! This is great to add to your cherry tomato sauce since it already has the flavours from your pasta that is boiling. It also helps to make your sauce a little more creamy and smooth.
- Add extra water when cooking the veggie ground meat and tomatoes. Use that pasta water to add when cooking the veggie ground and tomatoes and close the lid to create a creamy, delicious, meat-like sauce.
- Cook your pasta al dente. I prefer not to overcook my pasta because you will be draining it and adding it to your pan with the sauce. If your noodles are very cooked, they could become more mushy once added to the sauce.
- Substitution option: If you don’t have cherry tomatoes, feel free to use whole tomatoes and dice them!
How to store your cherry tomato pasta and how long it will last
You can place any leftover cherry tomato pasta in a glass container and keep in the fridge for up to 5 days. I prefer to use glass since the tomato sauce can stain the plastic.
Craving more delicious recipes?
- You will love my Easy Vegan Burritos that are super high in protein! They make the best lunch to pack and will definitely keep you full.
- If you’re looking for more pasta recipes, you’ll want to make my Creamy Vegan Alfredo Sauce with Sun-dried Tomatoes ASAP! It is so easy and quick to make, and is seriously restaurant-level!
- Craving a comforting and nourishing meal? My Sweet Potato Chickpea Buddha Bowl is the perfect dish to have any night and makes great leftovers for lunch the next day!
Easy Vegan Cherry Tomato Pasta
This easy vegan cherry tomato pasta is the perfect weeknight meal. It comes together in 30 minutes, tastes so fresh and is packed with plant-based protein. This pasta recipe is my go-to when I need something easy, delicious, and filling to cook, and I know you'll love it too! Made with your pasta of choice, fresh cherry tomatoes, vegan ground meat, garlic, vegan butter, and some spices.
Ingredients
- 1 410g box of pasta of choice (I used spaghettini)
- salt, to add to boiling pasta water
- olive oil, to drizzle in your pan
- 1 garlic clove, minced or diced
- 1 340g package of veggie ground meat (I used Yves)
- 2 tbsp Becel plant butter, salted
- Pasta water, as needed
- 2 handfuls of cherry tomatoes, slices in halves
- Salt and pepper, to taste
- 1 tsp Onion powder
- 1 tsp Dried parsley flakes
- Nutritional yeast, to top
- Optional: Vegan cheese to top
Instructions
- Fill a medium-sized pot with water and bring to a boil. Cook pasta as directed.
- In a large pan, drizzle some olive oil and add in 1 clove of minced garlic. Sauté on medium heat until garlic is fragrant.
- Add in veggie ground meat, and add about 1 cup of pasta water or as needed. Cook for about 5-10 minutes.
- Cut your cherry tomatoes in half and add them to your pan with the veggie ground. Let it cook for about 5-10 minutes or until the tomatoes begin to wilt slightly and turn into a light tomato sauce. You can also use a spoon to squish the tomatoes down.
- Add in your vegan butter and spices and continue to mix until all spices and flavours are well combined.
- Drain your spaghetti, add it to the pan and mix until everything is incorporated.
- Top with nutritional yeast and optional vegan cheese, serve and enjoy!
Video
Notes
How to store: Place pasta in an airtight container and keep in the fridge for up to 5 days.
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