Easy Tomato and Basil Pasta (Vegan + GF)

This easy tomato and basil pasta is surely the definition of a quick and simple recipe. Vegan and gluten-free, it has five main ingredients and can be ready in just over ten minutes.

Simply grab yourself a tin of good-quality plum tomatoes, then allow the fragrant garlic and fresh basil to provide all the aromatics you could ever need. Food doesn't get much simpler than this, and the best part is it's absolutely delicious.

For more speedy vegan dinner ideas, check out my recipes for 15-minute tomato tahini pasta and 5-minute peanut noodles.

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Is pasta high in protein?

Pasta is a decent source of plant-based protein. According to my nutrition calculator, one serving of this simple tomato pasta recipe provides 30% of your RDA. Saying that, the protein amount will vary depending on the pasta you use.

Wholegrain pasta may be slightly lower in protein, but higher in fibre and lower in fat. On the other hand, gluten-free alternatives such as chickpea pasta are likely to have a higher protein content.

Want to learn more? Check out this post on plant-based protein.

Should you cook with extra-virgin olive oil?

I never used to cook with extra-virgin olive oil, but I've come round to it more in recent years. It has a rich, fruity flavour that's great when it comes to Italian/Mediterranean cooking in particular.

The only reason why I wouldn't cook with it all the time is that good-quality olive oils tend to be quite expensive. I usually have a cheaper version for general cooking, then use the nicer stuff in salads or pasta dishes such as this one.

Note that extra-virgin olive oil is not usually suitable for deep-frying. This is because it has a lower smoke point than e.g. sunflower oil or generic vegetable oils.

Adding pasta cooking water to a sauce

When cooking a pasta dish, I often take some of the pasta cooking water or draining water and add it to whatever sauce I'm cooking. The starchy water helps to thicken everything and helps the sauce to stick to the pasta.

Whenever you’re cooking, just remember that starch = thickener. It can come from flour, cornstarch, potatoes, rice, pasta, and many other sources. 

How to make easy tomato and basil pasta

First things first, get your pasta cooking in some salted boiling water (follow package instructions).

Once that's on the go, heat the olive oil in a pan and add the chopped garlic. Fry gently on a low/medium heat for a minute or two, being careful not to burn it.

Once the garlic has softened, add in the tinned tomatoes, salt, and pepper. If using plum tomatoes, break these apart thoroughly using a wooden spoon. Reduce the heat and simmer uncovered for five minutes, stirring occasionally.

After five minutes, the sauce should be quite thick. At this point, add a few splashes of the pasta cooking water to the pan. The starchy water helps to thin out the sauce while still keeping it thick – great for sticking to the cooked pasta.

Roughly chop most of the basil and add this to the pan. Stir well, adding more salt and pepper if necessary.

Once the pasta is cooked, drain it and add to the pan with the tomato sauce. Don't worry about draining it too thoroughly – that starchy water is your friend. Stir well to coat the pasta and serve.

Serving suggestions

This bowl of pasta is the perfect vessel for some delicious Four-Ingredient Vegan Parmesan. I make little batches of this and keep it in the fridge for up to a few weeks at a time.

I also like to keep some of the basil leaves as a garnish, and I add a drizzle of extra-virgin olive oil.

Recipe FAQ

Variations and tips

• Herbs: I love the flavour of fresh basil, but you could use dried basil. Other herbs such as oregano also work well in tomato sauces.
• Add some heat: If you like your food with a kick, add some chopped fresh chilli along with the garlic.
• Simple additions: Store-cupboard ingredients such as olives and capers make for great additions to a pasta sauce like this. You could also add quick-cooking ingredients such as frozen peas or fresh spinach.
• Other additions: The great thing about a simple tomato sauce is that you can take it in any direction you like. I'll sometimes add in plant-based meat substitutes for a bit of additional texture, or oven-roasted veg for some extra flavours.
• Make it a lighter meal: If you want to turn it into a lighter lunch or starter, try swapping out the pasta for spiralised courgette (zucchini noodles). 

How to store tomato and basil pasta

While this sauce is delicious with freshly cooked pasta, they'll go a bit clumpy if stored in the fridge mixed together. If you’re making a big batch of the sauce and want to keep some, refrigerate it on its own and cook the pasta ‘to order’ each time. 

Refrigerate: Store the tomato and basil sauce in the fridge for up to four days, ready to reheat and stir through freshly cooked pasta. You may need to loosen it up with some water.

Freeze: Store the tomato sauce in the freezer in sealed containers or resealable bags for up to six months. Defrost thoroughly before heating through in the microwave or in a pan with a splash of water. 

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Vegan Cheesy Pasta Sauce
• 15-Minute Tomato Tahini Pasta
• Creamy Mushroom and Leek Tagliatelle
• Vegan Pasta Puttanesca
• Vegan Stewed Pepper Pasta
• Tempeh Bolognese
• Mushroom & Soy Mince Bolognese
• Ultimate Vegan Lasagne

You can also check out my full list of vegan pasta recipes.

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