Vegan Cherry Tomato & Basil Pasta
This vegan pasta recipe bursts with flavor from juicy cherry tomatoes, zesty garlic, fresh basil, and protein-packed beans. Sautéed greens add a healthy touch, while olive oil brings everything together in a light, refreshing dish.
ingredients
- 12 oz. spaghetti
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 can cannellini beans, drained and rinsed
- 3 cups mixed greens
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
steps
- 1.
Cook spaghetti according to package instructions. Reserve about 1/2 cup of pasta water before draining.
- 2.
In a large skillet over medium-high heat, sauté cherry tomatoes and garlic in olive oil until tomatoes start to burst, about 5-7 minutes.
- 3.
Add cannellini beans and mixed greens to the skillet, stirring frequently until greens wilt, about 2-3 minutes.
- 4.
Add cooked spaghetti to the skillet, along with reserved pasta water, fresh basil, salt, and pepper. Toss everything together until pasta is coated with the sauce.
- 5.
Serve topped with additional chopped basil, if desired.
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