One Pot Cherry Tomato Basil Pasta
This one pot cherry tomato basil pasta is inspired by Meghan Markle’s viral recipe. It’s so effortlessly chic, ready in 20 minutes, and surprisingly simple – no wonder everyone is obsessed!
One of my favorite aspects of being a plant-based content creator is recreating (and veganizing) viral recipes. I just had to share this one with you! Minimal ingredients, minimal washing up, and the flavor is out of this world.
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Why You’ll Love This Recipe
- Everything cooks together in one pot. Which means you only have one major dish to wash, and there is no fuss with draining pasta.
- Ready in under 20 minutes. Super convenient and perfect for a last-minute weeknight dinner.
- It’s good enough for royalty, it is certainly good enough for me! This pasta may be simple but it packs tons of flavor.
- Naturally, this recipe is vegan and can easily be gluten-free with a pasta swap.
Key Ingredients
- Cherry tomatoes blister down into a sweet, jammy base for the sauce.
- Garlic is a flavor powerhouse! Five cloves may sound bold, but they mellow and deepen during cooking.
- Harissa or Calabrian chili paste rrings a gentle heat and richness that elevates the dish.
- Spaghetti is cooked right in the sauce for maximum flavor absorption.
- Nutritional yeast adds instant depth of flavor and a slight cheesy quality without dairy.
Hack It!
- Not a fan of spice? Use sun-dried tomato pesto instead of chili paste.
- Swap spaghetti for penne, fusilli, or linguine. Really, any pasta shape works with this recipe, so long as you make sure it fully cooks.
- Speaking of pasta… Gluten-free noodles work great too!
- If you want to round it out with protein, stir in some chickpeas, or use chickpea pasta – my husband’s favorite plant-based protein hack.
- While basil is a classic companion to tomato pasta, you can get creative with herbs and greens. Try stirring in some kale, or throw in a sprig of rosemary into the sauce.
How to Make One Pot Cherry Tomato Basil Pasta
Step 1: In a saute pan over medium heat, add the olive oil, cherry tomatoes and garlic. Saute until fragrant and the cherry tomatoes begin to soften approximately 3 minutes.
Step 2: Add the calabrian chili paste and stir until the tomatoes and garlic are coated. Now, add pasta and pour the 3 1/2 cups of boiling water.
Step 3: Cook and stir frequently until the pasta is tender and the water has almost evaporated, creating a light sauce over the spaghetti.
Step 4: Turn off the heat, and stir in nutritional yeast and a large handful of basil. Enjoy immediately with vegan parmesan, if desired.
Frequently Asked Questions
Technically you can, but cherry tomatoes give the best texture and sweetness. If using canned, go for whole peeled or fire-roasted, and reduce the amount of water slightly.
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
I always encourage people to get creative in the kitchen. That’s how PlantYou Scrappy Cooking was born! With this pasta, try adding spinach, zucchini, or mushrooms.
More Plant-Based One-Pot Recipes
- Creamy Thai Red Curry Noodles
- Marry Me Chickpeas
- Creamy Corn Pasta
- Creamy Tomato Pasta
- Coconut Lime Tofu
If you loved this recipe, there is plenty more in the PlantYou Cookbook and Scrappy Cooking! My cookbooks are for people who love an elegant visual recipe style and enjoy simple delicious meals.
The Recipe: One Pot Cherry Tomato Basil Pasta
Ingredients
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 4 cups cherry tomatoes, about 560g
- 1 tbsp harissa paste, or Calabrian chili paste
- ½ lbs spaghetti, gluten-free if needed
- 3½ cups boiling water
- ⅓ cup nutritional yeast
- 1 handful fresh basil, large
Equipment
- Large non-stick pan deep
Instructions
- In a saute pan over medium heat, add the olive oil, cherry tomatoes and garlic.
- Saute until fragrant and the cherry tomatoes begin to soften approximately 3 minutes. Add the calabrian chili paste and stir until the tomatoes and garlic are coated.
- Next add the spaghetti. Now, pour in the boiling water over it.
- Cook and stir frequently until the pasta is tender and the water has almost evaporated, creating a light sauce over the spaghetti.
- Turn off the heat, and stir in nutritional yeast and a large handful of basil. Enjoy immediately with vegan parmesan, if desired.
Notes
- Not a fan of spice? Use sun-dried tomato pesto instead of chili paste.
- Swap spaghetti for penne, fusilli, or linguine. Really, any pasta shape works with this recipe, so long as you make sure it fully cooks.
- Speaking of pasta… Gluten-free noodles work great too!
- If you want to round it out with protein, stir in some chickpeas, or use chickpea pasta – my husband’s favorite plant-based protein hack.
- While basil is a classic companion to tomato pasta, you can get creative with herbs and greens. Try stirring in some kale, or throw in a sprig of rosemary into the sauce.