Description
Pasta Pomodoro with Fresh Basil and Parmesan (plant-based) is a fresh and vibrant Italian pasta dish made with ripe tomatoes, aromatic fresh basil, and creamy plant-based Parmesan. This simple and quick recipe combines sweet tomato sauce with herbaceous notes and a salty finish, perfect for a light yet satisfying meal any day of the week.
Ingredients
Scale
For the Sauce:
- 4 ripe tomatoes, diced
- 3 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetarian Worcestershire sauce (natural)
Other:
- 300g spaghetti or your favorite pasta
- 1/4 cup Parmesan (plant-based), grated
- 1/4 cup fresh basil leaves, roughly torn
Instructions
- Prepare the Ingredients: Start by dicing the ripe tomatoes and mincing the garlic cloves. Wash and roughly tear the fresh basil leaves. Have the grated plant-based Parmesan ready near your cooking station to streamline your cooking process.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Drain the pasta, reserving one cup of the pasta cooking water for later use.
- Make the Pomodoro Sauce: In a wide skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté briefly until fragrant but not browned. Add the diced tomatoes, salt, pepper, and a splash of vegetarian Worcestershire sauce (natural). Let the sauce simmer gently, stirring occasionally, allowing the tomatoes to break down and thicken.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the tomato sauce. Toss everything together over low heat, adding a little of the reserved pasta water if needed to create a silky, cohesive sauce that coats every strand of pasta.
- Finish with Fresh Basil and Parmesan: Remove the skillet from heat and gently stir in the torn fresh basil leaves. Generously sprinkle the grated plant-based Parmesan on top and mix lightly to blend the flavors. Serve immediately for the best taste and aroma.
Notes
- Choose ripe tomatoes for the best flavor in your sauce.
- Don’t overcook the garlic; sauté lightly to preserve its sweet and subtle pungency.
- Save some pasta water to help loosen and bind the sauce to the noodles.
- Add fresh basil last to maintain its bright color and herbal aroma.
- Serve the dish hot and fresh for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: pasta pomodoro, fresh basil pasta, plant-based parmesan pasta, quick Italian pasta, vegan pasta pomodoro
