Burst Tomato Basil Pasta – Vegan, GF

This Burst Tomato Basil Pasta is equal parts delicious and easy. Which kind of makes it the perfect meal. I had a huge Costco-sized package of cherry tomatoes sitting on my counter for far too long. We just hadn’t made it through them and I wanted to use them up before we wasted $8 worth of tomatoes. I’d made this pasta a long time ago, and it was the only thing coming to mind at that moment where this massive container of tomatoes made any sense.

Here’s where I’ll also say that it’s obviously made even better with fresh basil. But, I was making this on the fly to justify overspending on produce for the week, and fresh basil wasn’t in my fridge at the moment. So, this seemed like a perfect opportunity to test an old recipe with a plan B ingredient (dried basil) that I always have on hand. I’m happy to report that the results were still amazingly delicious – so much so, that I’ll share them with you here, while still giving the fresh basil option for those of you who are more organized with your meal planning than I am!

Fresh vs dried basil

The general rule of thumb is a ratio of 1:3, dried : fresh. Simply put, that means if you need 1 tsp of dried basil, you can substitute 1 tablespoon of fresh basil in its place. (3 tsp = 1 tbsp). This ratio works with most dried herbs, such as oregano, basil, dill, parsley, etc.

The other main thing to note is the differences in when to add each type of herb to a recipe. When working with dried basil, you’ll want to add it earlier in the cooking process. Dried herbs take more time to release their flavors. Fresh herbs, on the other hand, are delicate and release their flavors quickly. Therefore, you can add those herbs towards the end of the cooking process to best preserve their flavors and textures.

How to make this pasta

• Prepare your pasta noodles according to the instructions on the box. See notes if using fresh pasta. Be sure to generously salt your pasta water.
• In a nonstick skillet, heat 1 tbsp olive oil over medium heat and sauté the onions for 3 minutes until they begin to turn translucent. Then, add the halved cherry tomatoes and garlic. Reduce the heat to medium-low, so the garlic doesn’t burn. Burnt garlic is bitter! Continue to stir and cook for about another 5 minutes, pressing slightly on some of the tomatoes to “burst” them and release the juices.
• Add the lemon juice and sea salt and stir to combine. Then add ½ cup of the pasta water and stir again. Let it thicken for a minute or two over medium-low heat.
• Add the al dente cooked pasta and fresh basil. Toss everything in the pan to evenly coat the pasta, and turn off the heat. The heat in the pan will thicken the pasta water and tomato juices into a delicious, light sauce. If your sauce isn’t thickening, turn the heat back on to medium-low again for a minute or two. Taste, and adjust seasonings as needed.
• Remove the pan from the heat and serve. Top with additional fresh basil if desired.

This Burst Tomato Basil Pasta is

• Easy to make
• Satisfying
• Fresh
• Light
• Flavorful
• Simple
• Delicious!

More vegan deliciousness

• Easy crumbled tofu lasagna
• Creamy vegan red pepper sauce – cauliflower based, veggie loaded!
• Best 4 ingredient guacamole
• Vegan buffalo cauliflower wings
• Buffalo chickpea wraps

If you make this Burst Tomato Basil Pasta, let us know what you think! Comment or leave a rating below, or show us your stuff on Instagram #plantednoshery. We would love to hear from you. However you found our little slice of the internet, we’re so glad you’re here. We hope you find lots of deliciousness in these pages, beginning with this easy pasta dish – Enjoy!