Summer Capellini
This Summer Capellini is a one-pot vegan pasta dish that is simple but packed with flavor from cherry tomatoes & garlic.
Equipment
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
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.
- 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.
Nutrition
Calories: 281kcal | Carbohydrates: 47g | Protein: 8g | Fat: 7g