Vegan One Pot Caramelized Tomato Caprese Pasta
Ingredients
- 1 tablespoon olive oil
- 16 ounces cherry tomatoes
- 6 cloves garlic, chopped
- 2 teaspoons agave syrup(optional)
- 3 cups vegetable broth
- 1 cup non dairy milk, i used almond milk
- 1 can(13-14oz.) coconut milk, full fat (coconut cream)
- 2 tablespoons nutritional yeast
- 2 tablespoons corn starch
- 2 tablespoons water
- 16 ounces pasta
- 1 cup fresh basil, chopped
- salt and pepper to taste
Preparation
In a large pot, heat the olive oil on medium high
Then add the cherry tomatoes and chopped garlic
Saute, reducing heat as needed for 2-3 minutes or until the tomatoes start to burst
Season with a pinch of salt and pepper
Then add the agave syrup if using
This helps them caramelize and makes them sweet and delicious, but it is optional
Continue to saute for another 2-3 minutes or until the tomatoes are a little brown and have all burst
Remove the tomatoes and garlic from the pot, put in a bowl and set aside
Now, add the vegetable broth, non dairy milk of choice and can of coconut milk to the pot
Stir and then season with a few pinches of salt and pepper and the nutritional yeast
Stir to combine
Bring to a boil, then in a small bowl, whisk together the corn starch and water, then add it to the pot
Stir to combine
Next, add the pasta to the boiling pot of liquid
If using long noodles, i like to break them in half
Stir the pasta into the pot
Simmer reducing heat if needed until the pasta is done (check package for directions)
When the pasta is done, it should have absorbed most of the liquid and it should just be nice and creamy and saucey
Once the pasta is done (don't drain!), taste and adjust seasoning, you may need more salt and pepper
Then add the caramelized tomatoes and chopped fresh basil into the pasta
Stir to combine, taste one more time and adjust seasoning
I like to add a squeeze of lemon juice, but that is optional
Serve immediately!
