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    Home » All Recipes » Vegetarian Pasta

    Vegan Tomato Basil Pasta

    Published: Jun 8, 2021 · Modified: Aug 24, 2021 by Megan · This post may contain affiliate links.

    6.9K shares
    Jump to Recipe
    two pictures of pasta with tomatoes and basil with the text "vegan fresh tomato basil pasta, 30 minutes & easy to make GF!"

    This classic Vegan Tomato Basil Pasta is an absolute must-make when tomatoes are in season! This simple Summer pasta recipe contains just 10 ingredients, is easily made gluten-free, can be made in 30 minutes or less, and is packed with fresh tomato flavor!

    bowl of pasta with burst cherry tomatoes, basil, vegan parmesan, and two forks

    Wondering what to do with all those cherry tomatoes? Make this burst cherry tomato pasta, of course!

    I love pasta all year round, but come summertime I literally crave pasta filled with fresh in-season veggies. My Vegan Asparagus Chickpea Pasta and Vegan Lemon Butter Pasta have been longtime Summer favorites, but this pasta filled with fresh tomatoes, basil & vegan parmesan has truly become a new staple!

    Ingredients:

    Here's a quick recap of the simple ingredients you need for this vegan tomato pasta recipe:

    • Linguine pasta
      • To keep it gluten-free, I like using Ancient Harvest Quinoa Linguine. However, any brand works!
    • Olive oil
    • Shallots
    • Garlic
    • Cherry or grape tomatoes
    • Lemon juice
    • Dried parsley
    • Chili flakes
    • Salt & pepper
    • Fresh basil
    • Pasta water (reserved from cooking the pasta)
    • Vegan parmesan (optional)
    overhead shot of ingredients like tomatoes, basil, olive oil, shallots, garlic, lemon juice, salt, pepper, dried parsley
    Ingredients to make cherry burst tomato pasta sauce

    Steps to make tomato basil pasta

    First, cook the pasta

    This step is pretty simple, but make sure to cook pasta in extra salty boiling water for the best results! Also, make sure to reserve ⅓ cup of pasta water to use for the sauce before straining out the noodles.

    Saute shallots & garlic

    While the pasta is cooking, finely chop up the shallots & mince the garlic. Then, add it to a pan with the olive oil and cook for 2-3 minutes until the shallots begin to turn translucent.

    two pictures of garlic and shallots being sautéed and adding in tomatoes and spices

    Add in tomatoes & seasoning

    Next, pour in those cherry tomatoes or grape tomatoes. Either works for this recipe, but you want to make sure to use small tomatoes so they have time to burst! Then, add in the lemon juice and seasoning including the dried parsley, chili flakes, salt, and pepper. Use more chili flakes for a spicier dish and season with salt to your liking!

    Cook until tomatoes burst

    Once everything is added in you'll want to cook the tomatoes for about 12-15 minutes until they burst. If you have a few stubborn tomatoes that won't burst, just use a fork to gently puncture them and mix them into a sauce. The juices from the cherry tomatoes create the sauce for this recipe and add SO much flavor to this dish.

    two pictures of cherry tomatoes being cooked until they burst in a pan

    Add in pasta, pasta water, & fresh basil

    Once the tomatoes have burst and turned into a flavorful vegan tomato sauce, add in the cooked linguine, reserved pasta water, and fresh chopped basil. Stir it all together and serve with optional vegan parmesan on top!

    overhead shot of three bowls of pasta with cherry tomatoes, basil, and vegan parmesan

    FAQ & Substitutions:

    What brand of pasta has no eggs?

    For this recipe, I used Ancient Harvest quinoa pasta with is gluten-free u0026 has no eggs. Most dried pasta do not have eggs in them though, so just check the ingredients list before purchasing. Fresh pasta does tend to have eggs in it, so that may be one to avoid for this recipe if you want to keep it vegan.

    What vegan parmesan is best?

    I LOVE Violife Vegan Parmesan, especially since you can grate it and it really looks u0026 tastes like real parmesan cheese. Other great options include Follow Your Heart or make your own with this Vegan Parmesan cheese recipe.

    How do I store leftover pasta?

    Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. I recommend adding the vegan parmesan right before serving for the best leftover results!

    Why add pasta water to the sauce?

    Pasta water tends to be starchy u0026 salted and will help add some thickening power and flavor to the dish. Essentially this water helps glue the pasta to the simple sauce we are making.

    a fork swirling a bit bite of pasta with tomatoes and basil

    Now that we have this delicious Vegan Tomato Basil Pasta recipe, who is ready for all the Summer BBQs and outdoor gatherings to come?! This is a staple for an easy weeknight dinner- and will make sure your tomatoes never go to waste. Enjoy!

    -TSG

    More Vegan Pasta Recipes You Will Love:

    • Vegan Lentil Baked Ziti
    • Vegan Spinach Artichoke Pasta
    • Vegan Miso Mushroom & Spinach Pasta
    • Vegan Brussel Sprout Tahini Pasta

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest or sign up for our newsletter!

    bowl of pasta with burst cherry tomatoes, basil, vegan parmesan, and two forks

    Vegan Tomato Basil Pasta

    This easy burst cherry tomato pasta with fresh basil & vegan parmesan is a weeknight dinner must!
    4.63 from 8 votes
    Print Pin
    Course: Vegetarian Pasta
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 8 oz linguine
    • ⅓ cup pasta water reserved from cooking
    • 2 tablespoon olive oil
    • 2 shallots chopped
    • 4 cloves garlic minced
    • 16 oz cherry/grape tomatoes
    • 1 tablespoon lemon juice about ½ lemon juiced
    • ½ teaspoon dried parsley
    • ¼-1/2 teaspoon red chili flakes
    • salt & pepper to taste
    • ½ cup chopped basil
    • vegan parmesan optional, to top pasta

    Instructions

    • First, cook the pasta according to the package instructions and dice up the shallots and garlic. Before straining the pasta, make sure to reserve ⅓ cup of pasta water to use later in the sauce.
    • Add the olive oil to a pan and turn on the heat. Once hot, add in the chopped shallots and minced garlic and sauté 2-3 minutes until beginning to turn translucent.
    • Next, add in the tomatoes and seasoning including the lemon juice, dried parsley, and red chili flakes. You can also add salt & pepper to your liking at this time.
    • Cook the tomatoes for 12-15 minutes until they "burst" and the juices come out. Make sure to stir the mixture around while cooking. If any tomatoes haven't burst by the 15 minute mark, gently pierce them with a fork to help burst them or leave them whole.
    • Once the tomatoes have cooked, add in the cooked pasta, pasta water, and basil and stir together. Season with additional salt and pepper as needed.
    • Remove from the heat and serve topped with vegan parmesan. Enjoy!

    Notes

    • Leftovers can be stored in a closed container in the fridge for 4-5 days and in the freezer up to 1 month. Vegan parmesan is best to add right before serving.
    • Cherry tomatoes or grape tomatoes work for this recipe.
    • If you don't have shallots, replace with ½ yellow onion.

    Nutrition

    Serving: 1bowl | Calories: 308kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 465mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1141IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Sheryll says

      May 22, 2022 at 9:21 pm

      5 stars
      This was my first time making pasta without a jarred sauce. It was delicious!!! Used 1/2 tsp of the red pepper flakes and it was the perfect spice level. The dish was great as is but I added cooked thinly sliced zucchini and mushrooms to the finished dish to have more veggies. Will make again. Thanks for the recipe!

      Reply
      • Megan says

        May 22, 2022 at 11:52 pm

        So happy you enjoyed it- and you're welcome! It really is perfect for using fresh tomatoes and all those extra veggies in Summer 🙂

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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