Creamy Cherry Tomato Pasta
This recipe is simple, requires minimal washing up, and tastes absolutely delicious. The creaminess balances the sweetness of the tomatoes perfectly, so if you're looking for a cheap and cheerful plant-based meal for a date night, family dinner or just a night in for one, this is the dish for you.
Serves
Ingredients
For the recipe
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>500g cherry tomatoes<item-todo-done><item-todo-done>50ml plant-based cream<item-todo-done><item-todo-done>50g plant-based parmesan grated<item-todo-done><item-todo-done>400g spaghetti<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 sprigs of basil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Before you start
Large deep-frying pan | Microplane | Large saucepan | Kettle (boiled)
Prep the veg
- Peel and grate the garlic
- Pick the basil leaves
Cooking the sauce
- Warm the olive oil in a pan over a medium heat
- Add the garlic and stir for 30 seconds
- Add the cherry tomatoes to the pan along with a pinch of salt and pepper, stir the tomatoes around in the pan, turn the heat down, put the lid on the pan and cook for 10 minutes
- Gently shake the pan to prevent catching every 2 minutes
- After 10 minutes, take the lid of the pan and gently crush the tomatoes with a potato masher to release the juices
- Add ⅔ of the basil leaves, cream and grated parmesan to the pan and fold into the tomatoes, turn the heat right down
Cooking the pasta
- Cook the pasta according to packet instructions
- Once cooked, drain - saving the pasta water
- Add a dash of pasta water to the sauce pan to loosen the sauce
- Add the spaghetti to the pan and fold it into the sauce
Time to serve
- Twist the pasta into 4 bowls, sprinkle over the remaining basil leaves, crack over some black pepper and serve immediately