Description
This creamy vegan pasta with tomatoes and basil is a simple and delicious pasta dinner–it comes together in 15 minutes!
Ingredients
Units
Scale
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes
- 1 pound bucatini, spaghetti, or linguini
- for garnish: lemon zest, fresh basil, red chili flakes, flaky salt
Creamy Walnut Sauce:
- 1 cup walnuts, soaked in water for at least 2 hours and up to overnight
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 5 garlic cloves, chopped
- pinch of kosher salt
- 1/3 cup water
- zest and juice of one lemon
Instructions
- Put a big pot of salted pasta water on the stove and bring to a boil.
- Meanwhile, make the creamy vegan walnut sauce: In a medium skillet, warm a tablespoon of olive oil over medium heat. Add onion, garlic, and salt, and sauté until softened and golden. Add water to the pan, and deglaze, using a wooden spoon to scrape the pan. Stir for a couple minutes.
- Transfer onion mixture to a blender, and add walnuts, lemon juice, and zest. Blend until smooth, adding more salt to taste. Set aside (or store in a jar in the fridge for up to 2 weeks.)
- Make the pasta! Add pasta to boiling water and cook according to package directions.
- Meanwhile, warm a tablespoon of olive oil over medium heat in a large skillet. Add the cherry tomatoes, and cook, stirring frequently, until tomatoes just start to burst (about 3 minutes or so.) If the pasta isn’t yet ready, turn off the heat so they don’t overcook.
- When the pasta is cooked to al dente, use a slotted spoon to transfer noodles directly into the pan with tomatoes. Add a few big scoops of sauce, along with 1/4 cup of pasta cooking water. Use tongs to toss it very well until the sauce lightly coats each strand of pasta. This may take a little while–just keep tossing!
- Divide between bowls, making sure each bowl gets topped with some of the burst tomatoes. Top with more lemon zest, torn basil, red chili flakes, and a big pinch of flaky salt. Eat!