Ingredients
Scale
- 400g (14 oz) of high-quality spaghetti or your favorite pasta
- 2 tablespoons of olive oil
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup nutritional yeast (optional for umami)
- Fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- Juice of 1 lemon
- Grated vegan Parmesan (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Be careful not to burn the garlic.
- Add cherry tomatoes and sun-dried tomatoes to the skillet. Cook for 5-7 minutes until the tomatoes soften and release their juices, forming a vibrant sauce.
- Stir the cooked spaghetti into the skillet with the tomato mixture. Add a splash of reserved pasta water to loosen the sauce if needed. Toss to coat evenly.
- Remove from heat, squeeze fresh lemon juice over the pasta, and sprinkle with chopped basil. If desired, add nutritional yeast for an extra umami boost. Season with salt and pepper to taste.
Notes
- You can customize the spice level by adjusting the red pepper flakes.
- Add more fresh herbs like parsley or oregano for extra flavor.
- For an extra protein boost, serve with grilled tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 410 kcal Kcal
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg