Creamy Cherry Tomato Pasta
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic
- 500g cherry tomatoes
- 2 sprigs basil leaves
- 50ml plant-based cream
- 50g plant-based parmesan, grated
- 400g spaghetti
- Salt and pepper to taste
Preparation
Peel and grate the garlic.
Pick the basil leaves.
Warm the olive oil in a pan over 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, turn the heat down, put the lid on the pan and cook for 10 minutes.
Gently shake the pan every 2 minutes to prevent catching.
After 10 minutes, remove the lid and gently crush the tomatoes with a potato masher to release the juices.
Add two-thirds of the basil leaves, cream and grated parmesan to the pan and fold into the tomatoes, then turn the heat right down.
Cook the pasta according to packet instructions.
Once cooked, drain the pasta, 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.
Twist the pasta into 4 bowls, sprinkle over the remaining basil leaves, add black pepper and serve immediately.
