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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 American, Italian
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 4 people
Calories 435kcal



  • 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)


  • 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! 


  • 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. 


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