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Creamy Cherry Tomato Pasta

Creamy Cherry Tomato Pasta
Creamy Cherry Tomato Pasta

This recipe is simple, requires minimal washing up, and tastes absolutely delicious. The creaminess balances the sweetness of the tomatoes perfectly, so if you're looking for a cheap and cheerful plant-based meal for a date night, family dinner or just a night in for one, this is the dish for you.


Before you start

Large deep frying pan | Microplane | Large saucepan | Kettle (boiled)


  • 2 tbsp olive oil
  • 2 cloves garlic
  • 500g cherry tomatoes
  • 2 sprigs basil (leaves only)
  • 50ml plant-based cream
  • 50g plant-based parmesan, grated
  • 400g spaghetti
  • Salt and pepper to taste


  1. 1.

    First, prep the veg | Peel and grate the garlic | Pick the basil leaves

  2. 2.

    Now, start the cooking process | Warm the olive oil in a pan over a medium heat | Add the garlic and stir for 30 seconds | Add the cherry tomatoes to the pan along with a pinch of salt and pepper, stir the tomatoes around in the pan, turn the heat down, put the lid on the pan and cook for 10 minutes| Gently shake the pan to prevent catching every 2 minutes minutes | After 10 minutes, take the lid of the pan and gently crush the tomatoes with a potato masher to release the juices | Add ⅔ of the basil leaves, cream and grated parmesan to the pan and fold into the tomatoes, turn the heat right down.

  3. 3.

    Now, cook the pasta and finish the dish | Cook the pasta according to packet instructions | Once cooked, drain - saving the pasta water | Add a dash of pasta water to the sauce pan to loosen the sauce | Add the spaghetti to the pan and fold it into the sauce

  4. 4.

    Time to serve | Twist the pasta into 4 bowls, sprinkle over the remaining basil leaves, crack over some black pepper and serve immediately