Directions
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Cook the Pasta: Start by cooking the pasta in a large pot of salted boiling water according to the package instructions until it reaches the perfect al dente texture. Once done, drain the pasta and set it aside, allowing it to rest as you prepare the rest of the dish.
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Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. It’s tremendous how garlic can transform a dish with its aroma alone, setting the stage for what’s to come.
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Add the Tomatoes: Toss in the halved cherry tomatoes, along with the salt and pepper. Let the mixture cook for about 5 to 7 minutes, stirring occasionally. The tomatoes will become soft and release their juices, creating a natural sauce that beautifully coats the pasta later on.
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Combine the Pasta: Take the drained pasta and add it to the skillet with the tomato mixture. Toss everything together, ensuring that the pasta is well coated with the tremendous burst of flavors from the tomatoes and garlic.
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Finish with Fresh Ingredients: Remove the skillet from heat and fold in the torn fresh basil and lemon juice. This final touch brightens the dish, adding a refreshing lift to the overall flavor.
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Serve and Enjoy: Plate the Vegan Tomato Basil Pasta immediately while it’s still warm. Enjoy this fresh summer pasta with a side salad or some crusty bread for a complete meal.
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