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    Home » All Recipes » Dinner

    Vegan Pasta Caprese

    July 12, 2017 By Melissa Huggins / 16 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    This Vegan Pasta Caprese takes 30 minutes to make and has a fresh taste of summer in every bite.

    This Vegan Pasta Caprese has a fresh taste of summer in every bite. 

    This Vegan Pasta Caprese takes 30 minutes to make and has a fresh taste of summer in every bite.

    Tomato, basil, pasta, and vegan mozzarella — my four favorite ingredients all together in one bowl. It's pure heaven! You just can't go wrong with this Pasta Caprese recipe. It's packed with zesty fresh flavors that will make your summertime complete.

    It's not a secret that I'm a big carb pasta lover. It's the epitome of comfort food for me. I love super creamy & cheesy pasta dishes like this Mac n Cheese and this Vegan Fettuccine Alfredo, but for warm weather, I love this fresh-tasting Vegan Pasta Caprese dish.

    Typically this dish calls for a good amount of olive oil, so I wanted to lighten it up a bit. I've seen some recipes online that use ½ cup of oil, but I don't think it's needed.

    I'm not anti-oil, but less is more sometimes. To moisten things up, I used only 2 tablespoons of olive oil and low-sodium vegetable broth. The broth also adds more savory flavor to this already flavorful meal. It's a win-win!

    This Vegan Pasta Caprese takes 30 minutes to make and has a fresh taste of summer in every bite.

    To Prep

    • Chop basil
    • Cut tomatoes
    • Crush garlic

    How to make Pasta Caprese

    • Boil and drain pasta
    • Sauté tomatoes in garlic
    • Simmer with broth
    • Toss in the pasta and fresh basil
    • Add vegan mozzarella and serve

    That's it! It's an easy-peasy summer dish that is worth making tonight!

    More pasta recipes to enjoy

    • Vegan Carbonara
    • Roasted Red Pepper Pasta
    • Creamy Tomato and Spinach Pasta

    I’d love to hear from you

    If you make this Pasta Caprese recipe, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    This Vegan Pasta Caprese takes 30 minutes to make and has a fresh taste of summer in every bite.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 3 votes

    Vegan Pasta Caprese

    This Vegan Pasta Caprese takes 30 minutes to make and has a fresh taste of summer in every bite. 
    Prep Time10 minutes mins
    Cook Time23 minutes mins
    Total Time33 minutes mins
    Course: Entree
    Cuisine: American, Italian
    Servings: 4 people
    Calories: 435kcal
    Author: Melissa Huggins

    Ingredients

    • 12 ounces spaghetti (GF if preferred)
    • 2 tablespoons olive oil , extra virgin
    • ¼ teaspoon crushed red pepper flakes (optional)
    • 3 cloves garlic , minced
    • 2 pints cherry tomatoes , halved
    • 1 teaspoon sea salt , more to taste (or preferred salt)
    • Fresh cracked pepper , to taste
    • ½ cup + 2 tablespoons vegetable broth , low sodium
    • 2 tablespoons lemon juice , freshly squeezed
    • ½ cup chopped basil
    • 8 ounces homemade vegan mozzarella , cut into ½-inch pieces (or store-bought)
    • ¼ cup vegan parmesan , for topping (optional)

    Recommended Equipment

    • Large Skillet
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    Instructions

    • Place spaghetti in a large pot of salted boiling water. 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. 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. Remove from heat.
    • Add drained pasta and fresh basil. Toss to coat. Taste for seasoning and add more as needed. If things seem a bit dry, drizzle a little olive oil on top or add a few tablespoons of vegetable broth. Add vegan mozzarella and serve immediately. Serve with vegan parmesan on the side. Enjoy! 

    Notes

    • If you make the homemade vegan mozzarella, the prep time will be longer. I usually have it in my fridge all summer long because it goes with everything. Feel free to use store-bought vegan mozzarella to make life even easier. I've also made this dish without any cheese and it was still insanely delicious!
    • You can use store-bought vegan mozzarella shreds. Just make sure you like the taste before adding it to the pasta because it can really change the flavor. I would use about 4 oz, instead of 8 oz.
    • I made mini mozzarella balls by using a measuring spoon (teaspoon). I just scooped out pieces from the larger homemade mozzarella balls (I used about 2). This is not necessary, but it looks nice.
    • Nutritional info includes my homemade mozzarella. 
     

    Nutrition

    Serving: 3oz | Calories: 435kcal | Carbohydrates: 64g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 763mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1475IU | Vitamin C: 58.7mg | Calcium: 59mg | Iron: 3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 3 votes

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      Recipe Rating




    1. Danielle

      March 19, 2018 at 8:23 am

      5 stars
      I made this dish exactly as the directions stated and it was delicious. I did buy a vegan mozz cheese and used nutritional yeast in place of vegan parmesan cheese and that worked just as well. I am not a fan of the vegan mozz you can find in the store so I might just leave that out the next time i make it! I really don't think that will change the flavor of it. I loved the few recipes I have made so far!

      Reply
      • Melissa Huggins

        April 04, 2018 at 2:36 pm

        Hi Danielle, I'm so happy you liked it! Thank you for making it. Have you tried Miyoko's Vegan Mozzarella yet? It's pricey but really good 🙂

        Reply
    2. Antonela

      September 19, 2017 at 2:24 pm

      5 stars
      This is so delicious I will be make Ng this again! Thanks for the recipe! So simple, so full of flavour????

      Reply
      • Melissa Huggins

        September 20, 2017 at 10:16 am

        Hi Antonela, thank you so much for making it! It's one of my favorites. Have a wonderful week 🙂

        Reply
    3. Jasmine

      July 18, 2017 at 10:44 am

      Not only does this sound delicious, but your photos are amazing!! We eat with our eyes first and you definitely got me drooling!

      Reply
      • Melissa Huggins

        July 22, 2017 at 11:33 pm

        Thank you, Jasmine! I originally planned to shoot them on plates, but the pasta looked good in the pan, so I just went with it.

        Reply
    4. Jenn

      July 18, 2017 at 10:43 am

      Melissa, this is gorgeous! Perfect for summer, but I would surely eat it all year round! The whole family would love this.

      Reply
      • Melissa Huggins

        July 22, 2017 at 11:31 pm

        Thank you, Jenn! It's such an easy dish for family meals. 🙂

        Reply
    5. Amy Katz from Veggies Save The Day

      July 18, 2017 at 8:15 am

      What a delicious looking pasta! We love dishes like this in my house.

      Reply
      • Melissa Huggins

        July 22, 2017 at 11:29 pm

        Thank you, Amy! We are big pasta lovers too 🙂

        Reply
    6. Mary Ellen @ VNutrition

      July 18, 2017 at 8:06 am

      5 stars
      I'm a huge carb love too Melissa! This pasta looks amazing! Something straight out of Italy! Yummy!

      Reply
      • Melissa Huggins

        July 22, 2017 at 11:28 pm

        Thank you, Mary Ellen! Carbs are life 🙂

        Reply
    7. Linda from Veganosity

      July 18, 2017 at 7:32 am

      This is totally my kind of pasta recipe! I love Miyoko's mozzarella. It's great when you don't have time to make your own.

      Reply
      • Melissa Huggins

        July 22, 2017 at 11:27 pm

        Thank you, Linda! Miyoko's definitely raised the bar in the store-bought "cheese" world 🙂

        Reply
    8. Gunjan

      July 18, 2017 at 7:27 am

      The combination of ingredients in this pasta caprese is simply irresistible.

      Reply
      • Melissa Huggins

        July 22, 2017 at 11:25 pm

        Thank you so much! My favorite combination 🙂

        Reply

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