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
- Cook the orecchiette pasta in salted water following the package instructions.
- 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.
- 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.
- 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.
