Print

Fresh Vegan Summer Pasta Recipe with Roasted Cherry Tomatoes and Basil Oil

fresh vegan summer pasta - featured image
Print Recipe

A quick, light, and vibrant vegan pasta dish featuring roasted cherry tomatoes and fresh basil oil, perfect for summer dinners.

Ingredients

Scale
  • 8 oz (225 g) dried spaghetti or your favorite pasta
  • Salt, for pasta water
  • 2 cups (300 g) cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 1/2 tsp sea salt
  • Freshly ground black pepper, to taste
  • 1/4 tsp red chili flakes (optional)
  • 1 cup fresh basil leaves, packed (washed and patted dry)
  • 1/3 cup extra virgin olive oil
  • 1 small garlic clove, peeled
  • Pinch of salt
  • 1 tbsp freshly squeezed lemon juice
  • Fresh basil leaves, for garnish
  • Optional: Toasted pine nuts or vegan parmesan for topping

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, sea salt, black pepper, and red chili flakes if using. Spread them cut side up on the baking sheet in a single layer.
  3. Roast the tomatoes in the preheated oven for 15-20 minutes until soft, slightly caramelized, and juicy but not burnt.
  4. While tomatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes). Save 1/2 cup (120 ml) of pasta water before draining.
  5. In a blender or food processor, combine fresh basil leaves, garlic clove, 1/3 cup olive oil, and a pinch of salt. Pulse until smooth but still vibrant green. If the oil is too thick, add a teaspoon of water or more olive oil to loosen.
  6. In a large mixing bowl, combine the hot pasta, roasted cherry tomatoes (including their juices), basil oil, and lemon juice. Add reserved pasta water a little at a time to loosen the mixture and help the sauce coat the pasta evenly.
  7. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  8. Serve immediately, garnished with fresh basil leaves and sprinkled with toasted pine nuts or vegan parmesan if desired.

Notes

Do not over-blend basil oil to avoid bitterness. Reserve pasta water to help sauce coat pasta evenly. Use high-quality cold-pressed olive oil for best flavor. Basil oil is best added fresh if storing leftovers.

Nutrition

Keywords: vegan pasta, summer pasta, roasted cherry tomatoes, basil oil, easy pasta recipe, plant-based dinner, quick vegan meal

Find it online: https://sunnysavory.com/fresh-vegan-summer-pasta-recipe-with-roasted-cherry-tomatoes-and-basil-oil-easy-perfect-pasta-dinner/