Vegan Pasta Caprese (30-Minute Meal)

posted by Melissa Huggins July 12, 2017 14 Comments

This Vegan Pasta Caprese takes 30 minutes to make and 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.

My 4 favorite ingredients: tomato, basil, pasta and vegan mozzarella… all together in one delicious 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 1/2 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.

30-minute meal

And that includes the prep time. Here’s what you’ll need to do:

  • Chop basil
  • Cut tomatoes
  • Crush garlic

*note: if you make the vegan mozzarella, it will take 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!

For the cook time:

  • Boil & 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!

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

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.


5 from 2 votes
This Vegan Pasta Caprese takes 30 minutes to make and has a fresh taste of summer in every bite.
Vegan Pasta Caprese
Prep Time
10 mins
Cook Time
23 mins
Total Time
33 mins

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

Course: Entree
Recipe Type: Gluten-Free Option, Vegan
Servings: 4
Calories: 476 kcal
Author: Melissa Huggins
  • 12 ounces spaghetti (GF if preferred)
  • 2 tablespoons olive oil , extra virgin
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 3 cloves garlic , minced
  • 2 pints cherry tomatoes , halved (about 3.5-4 cups)
  • 1 teaspoon Himalayan salt , more to taste (or preferred salt)
  • Fresh cracked pepper , to taste
  • 1/2 cup + 2 tablespoons vegetable broth , low sodium (*see note)
  • 2 tablespoons lemon juice , fresh
  • 1 cup basil , chopped (tight packed)
  • 8 ounces homemade vegan mozzarella , cut into 1/2-inch pieces (or store-bought) *see note
  • 1/4 cup vegan parmesan , for topping (optional)
  1. 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.

  2. While the pasta is boiling, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes. Sauté for 1-2 minutes. Be careful not to burn the garlic. 

  3. Add tomatoes, salt, and fresh cracked pepper. Sauté for 4-5 minutes, until tomatoes soften and release their liquid. 

  4. Add vegetable broth and lemon juice. Bring to a simmer for 2-3 minutes to incorporate flavors. Remove from heat.

  5. 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! 

Recipe Notes

*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together.

* Mozzarella: 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 (you can always add more). 

This vegan mozzarella by Miyoko's would be my first choice at the store. It's not available everywhere, but most Whole Foods stores carry it.

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. 

If you don't have vegan mozzarella, you can omit it from the recipe. I promise the dish will still be insanely delicious. You can sprinkle on extra vegan parmesan if you have it or nutritional yeast

* Nutritional info includes my homemade mozzarella. 

* Recipe adapted from Rachael Ray


Nutrition Facts
Vegan Pasta Caprese
Amount Per Serving (3 oz)
Calories 476 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 586mg 24%
Potassium 763mg 22%
Total Carbohydrates 76g 25%
Dietary Fiber 4g 16%
Sugars 8g
Protein 15g 30%
Vitamin A 29.5%
Vitamin C 71.1%
Calcium 5.9%
Iron 16.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Gunjan July 18, 2017 at 7:27 am

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

Melissa Huggins July 22, 2017 at 11:25 pm

Thank you so much! My favorite combination 🙂

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.

Melissa Huggins July 22, 2017 at 11:27 pm

Thank you, Linda! Miyoko’s definitely raised the bar in the store-bought “cheese” world 🙂

Mary Ellen @ VNutrition July 18, 2017 at 8:06 am

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

Melissa Huggins July 22, 2017 at 11:28 pm

Thank you, Mary Ellen! Carbs are life 🙂

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.

Melissa Huggins July 22, 2017 at 11:29 pm

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

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.

Melissa Huggins July 22, 2017 at 11:31 pm

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

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!

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.

Antonela September 19, 2017 at 2:24 pm

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

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 🙂


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