Summer Capellini
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This Summer Capellini is a one-pot vegan pasta dish that is simple but packed with flavor from cherry tomatoes & garlic.
We’re still a couple weeks away from the official start of summer, but I had to share this Summer Capellini now! It is a one-pot pasta dinner that comes together in 30 minutes – it doesn’t get better than that. It is the perfect summer meal when you don’t feel like cooking!
here’s what you need
ingredients
- vegan butter
- yellow onion
- pepper
- oil
- cherry tomatoes
- garlic
- capellini
- broth
- fresh basil
equipment
You will need a big skillet!
steps
step 1: prep
Prep for this recipe is quick! Just chop up some onion and garlic. That’s about it!
Melt the vegan butter in a large skillet over medium heat. Add the onions & a pinch of pepper and cook down for 3-5 minutes, or until tender – stirring frequently.
Add the oil & the tomatoes to the skillet and continue to cook down for 5-8 minutes, or until the tomatoes burst. Lower the heat as needed so the onions don’t burn!
step 2: finish & serve
Add the garlic and cook for 60 seconds. Add the dry pasta & broth and bring to a boil. Lower the heat and simmer for 5-8 minutes, or until the pasta is cooked through and the broth has been absorbed (see notes).
Add the basil & gently toss one more time. Taste and add salt if needed.
This best served right away. So grab plates, dish it up and top with more fresh basil. This is that summer dinner that you will want to come back to again and again!
tips & tricks
You want to gently toss the pasta as it cooks. Capellini is super thin, so the more you mess with it, the more likely it is to break.Â
You can use a thicker pasta, like spaghetti or bucatini, but the cook time will be longer and you may need to add more broth.
Bulk this up with some plant protein! Add in a can of chickpeas or sauté some vegan sausage with the onions.
need more recipe inspo? check these out:
Summer Capellini
Ingredients
- 2 tablespoons vegan butter
- 1 small yellow onion diced
- pepper to taste
- 2 tablespoons oil I used avocado oil
- 12 ounces cherry tomatoes
- 3-4 cloves garlic minced
- 1 pound capellini pasta or angel hair pasta
- 3.5 cups broth I used vegan chicken broth
- 1/4 cup fresh basil chopped
- red pepper flakes optional, for serving
Equipment
Instructions
- Melt the vegan butter in a large skillet over medium heat. Add the onions & a pinch of pepper and cook down for 3-5 minutes, or until tender – stirring frequently.
- Add the oil & the tomatoes to the skillet and continue to cook down for 5-8 minutes, or until the tomatoes burst. Lower the heat as needed so the onions don't burn.
- Add the garlic and cook for 60 seconds. Add the dry pasta & broth and bring to a boil. Lower the heat and simmer for 5-8 minutes, or until the pasta is cooked through and the broth has been absorbed (see notes).
- Add the basil & gently toss one more time. Taste and add salt if needed. Serve right away with more fresh basil on top.
Video
Notes
- You want to gently toss the pasta as it cooks. Capellini is super thin, so the more you mess with it, the more likely it is to break.Â
- You can use a thicker pasta, like spaghetti or bucatini, but the cook time will be longer and you may need to add more broth.
- Bulk this up with some plant protein! Add in a can of chickpeas or sauté some vegan sausage with the onions.
