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Vegan Tomato Basil Pasta

This vegan tomato basil pasta combines fresh, ripe tomatoes and fragrant basil with roasted garlic to create a vibrant, flavorful sauce. The dish features al dente pasta coated in a chunky, sun-warmed tomato mixture with a deep, mellow garlic aroma, resulting in a comforting yet fresh final presentation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head garlic bulb whole
  • 2 pounds cherry or heirloom tomatoes ripe, halved
  • 8 oz spaghetti or linguine uncooked
  • 1/4 cup extra virgin olive oil
  • 1 small onion finely chopped
  • 1 bunch fresh basil roughly chopped
  • to taste salt and pepper
  • pinch red pepper flakes red pepper flakes
  • 1 tsp balsamic vinegar balsamic vinegar
  • optional nutritional yeast or toasted nuts for topping

Equipment

  • Oven
  • Large pot
  • Sauté pan
  • Cooking spoon

Method
 

  1. Preheat the oven to 400°F (200°C). Place the whole garlic bulb on a piece of foil, drizzle with a teaspoon of olive oil, wrap it loosely, and roast for about 30 minutes until golden and soft, filling your kitchen with a warm, sweet aroma.
  2. While the garlic is roasting, bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside, allowing the pasta to cool slightly.
  3. In a large sauté pan, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant, with a slight sizzle and a hint of sweetness.
  4. Add the halved tomatoes to the pan and cook for 8-10 minutes, stirring occasionally, until they start breaking down and forming a chunky sauce. The mixture should be bubbling gently with a fresh tomato aroma filling the air.
  5. Once the garlic has roasted, carefully squeeze the soft cloves out of their skins into the tomato sauce. Use the back of a spoon to mash the garlic into the sauce, blending its sweet, mellow flavor evenly through the mixture.
  6. Stir in the chopped basil, season with salt, pepper, and a pinch of red pepper flakes for a subtle heat. Add a splash of balsamic vinegar to deepen the flavor and bring a touch of sweetness to the sauce.
  7. Toss the cooked pasta into the sauce, stirring gently to coat each strand evenly with the vibrant, chunky tomato mixture. Let it simmer together for 2 minutes so the flavors meld beautifully.
  8. Serve the pasta hot, garnished with optional nutritional yeast or toasted nuts for added richness and texture. Enjoy the bright, sun-warmed flavors with a side of crusty bread or a simple green salad.

Notes

For extra flavor, let the roasted garlic cool slightly before squeezing out the cloves. The sauce can be made ahead and reheated gently, maintaining its fresh taste.