Burst Cherry Tomato Pasta

Posted on August 23, 2025

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Introducing your new go-to summer dinner! This amazing burst cherry tomato pasta is not only incredibly tasty, but it’s also a breeze to make with just 10 simple ingredients. Plus, you’ll have it on the table in less than 30 minutes. This vegan burst cherry tomato pasta is a true hero for those busy summer weeknights. We’ve chosen the delightful orecchiette pasta, paired it with fresh basil and parsley, vegan parmesan, and a quick white wine garlic sauce to create a mouthwatering meal in under 30 minutes.

Burst Cherry Tomato Pasta

  • 2 tablespoons olive oil
  • 1 shallot (minced (about ½ cup))
  • 3 cloves garlic (equivalent to 2 teaspoons, minced)
  • 2 tablespoons vegan butter
  • ¼ cup dry white wine
  • 3 cups cherry tomatoes
  • ¼ cup fresh parsley (finely chopped)
  • 2 tablespoons fresh basil (finely chopped)
  • ¼ cup vegan parmesan-style cheese
  • ½ cup vegan mozzarella-style cheese
  • 16 ounces orecchiette pasta
  1. Cook the orecchiette pasta in salted water following the package instructions.
  2. While the pasta cooks, sauté the shallots and garlic in olive oil over medium heat for 3-5 minutes. Once softened, add the butter and white wine, letting it reduce for a minute or two.
  3. Add the tomatoes and sauté until they’re soft and blistered, stirring often (about 8-10 minutes). Stir in the herbs and cheese until the cheese is melted. Add the drained pasta and toss well to coat in the delicious sauce.
  4. Top it off with more cheese, basil, and red pepper flakes.
  • Use a wooden spoon to puncture any stubborn tomatoes; some might need a little help releasing their juices.
  • Be cautious not to let the sauce reduce for too long or at too high heat; you need enough to coat the pasta.
  • Feel free to use your pasta of choice if orecchiette isn’t available.
  • Opt for a dry white wine, such as Pinot Grigio or Sauvignon Blanc. It adds the perfect touch to the dish.
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