One Pot Cherry Tomato Basil Pasta
Meghan Markle inspired one pot pasta dish that's easy and delicious!
Equipment
- Large non-stick pan deep
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
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.
Nutrition
Calories: 291kcal | Carbohydrates: 51.8g | Protein: 11g | Fat: 4.7g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.7g | Sodium: 81.1mg | Potassium: 555mg | Fiber: 3.9g | Sugar: 5.8g | Vitamin A: 780.8IU | Vitamin C: 35.8mg | Calcium: 43mg | Iron: 2.1mg