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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!
4.60 from 10 votes
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Course: Vegetarian Pasta
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 8 oz linguine
  • 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


  • 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!


  • 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.


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!