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.