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.
PREP TIME
5 minutes
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 410 grams410 grams410 grams Pasta, of choice, I used Spaghettini
- 1 pinch1 pinch1 pinch Salt, to add to boiling pasta water
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil, to drizzle in your pan
- 1 whole1 whole1 whole Garlic, minced or diced
- 340 grams340 grams340 grams Plant-Based Ground "Beef" (Abbot's Butcher)
- 2 Tbsp2 Tbsp2 Tbsp Vegan Buttery Spread
- 1 cup1 cup1 cup Pasta Water
- 2 bunch2 bunch2 bunch Cherry Tomato
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Dried Parsley
- 1 pinch1 pinch1 pinch Nutritional Yeast, to top
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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!
Notes
How to store: Place pasta in an airtight container and keep in the fridge for up to 5 days.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Nut Free Other Pescetarian Shellfish Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 669 |
| Fat: | 27 g |
| Carbohydrates: | 27 g |
| Protein: | 78 g |
| Cholesterol: | 0 g |
| Sodium: | 1677 mg |
| Fiber: | 7 g |
| Sugars: | 2 g |
| Calculated per serving. | |
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