Vegan Spaghetti Pomodoro
Indulge in the simple yet vibrant flavors of Vegan Spaghetti Pomodoro, a classic Italian-inspired dish that's both quick and satisfying. Perfectly al dente vegan spaghetti is tossed in a fragrant, homemade tomato sauce made with sweet cherry tomatoes, aromatic garlic, and rich tomato paste, creating a luscious base that's bursting with natural flavors. Fresh basil leaves add a touch of herbaceous brightness, while optional vegan Parmesan provides a savory finish. Ready in just 30 minutes, this wholesome, plant-based recipe is ideal for busy weeknights or an elegant dinner. Serve it with a fresh side salad or crusty bread, and enjoy a comforting, dairy-free twist on a timeless favorite.
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Recipe Information
Ingredients
- 400 grams Spaghetti (certified vegan)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 500 grams Cherry tomatoes, halved
- 2 tablespoons Tomato paste
- 10 leaves Basil leaves, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 50 grams Vegan Parmesan (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the vegan spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften and release their juices.
Stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly and deepen the flavor.
Season the sauce with salt and black pepper, then add a few torn basil leaves for extra aroma and flavor.
Add the cooked spaghetti to the skillet and toss well to coat it evenly in the sauce. If the sauce seems too thick, gradually add some of the reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve the spaghetti pomodoro immediately, garnished with additional fresh basil leaves and a sprinkle of vegan Parmesan, if desired.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 20.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1829 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
