Easy Vegan Pasta Caprese
Ingredients
- 12 ounces spaghetti (GF if preferred)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 cloves garlic, minced
- 2 pints cherry tomatoes, halved
- 1 teaspoon sea salt, more to taste
- Fresh cracked pepper, to taste
- 1/2 cup + 2 tablespoons low sodium vegetable broth
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup chopped basil
- 8 ounces homemade or store-bought vegan mozzarella, cut into 1/2 -inch pieces
- 1/4 cup vegan parmesan, for topping (optional)
Preparation
Place spaghetti in a large pot of salted boiling water and cook until al dente according to package directions, about 10-12 minutes. Drain and drizzle with olive oil to prevent sticking.
While the pasta is boiling, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes and sauté for 30-60 seconds until fragrant.
Add tomatoes, salt, and fresh cracked pepper. Sauté for 4-5 minutes until tomatoes soften and release their liquid.
Add vegetable broth and lemon juice. Bring to a simmer for 2-3 minutes to incorporate flavors, then remove from heat.
Add drained pasta and fresh basil, then toss to coat. Taste for seasoning and add more as needed. Add vegan mozzarella and serve immediately.
Tips
If the mixture seems dry, drizzle a little olive oil or add a few tablespoons of vegetable broth.
Serve with vegan parmesan on the side.
