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

Vegan Pasta Caprese

This Vegan Pasta Caprese takes 30 minutes to make and has a fresh taste of summer in every bite. 
Course Entree
Cuisine Gluten-Free Option, Vegan
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 4
Calories 476kcal
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)


  • 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 1-2 minutes. Be careful not to burn the garlic. 
  • 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! 


*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). 
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


Serving: 3oz | Calories: 476kcal | Carbohydrates: 76g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 763mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1475IU | Vitamin C: 58.7mg | Calcium: 59mg | Iron: 3mg