One Pot Tomato Basil Pasta
A simple pasta tossed in a light, tomato based sauce seasoned with dried herbs and topped with fresh basil.
Servings 6
Ingredients
- ½ white onion diced
- 1½ tsp minced garlic
- 16oz pasta of your choice
- 2 cups vegetable broth
- 2 cups unsweetened almond milk
- 1 can diced tomatoes (with liquid)
- 2½ tbsp nutritional yeast
- salt to taste
- black pepper to taste
- 2½ tsp dried oregano
- 2 tbsp vegan butter (or sub olive oil)
- 1 tbsp cornstarch+1/4 cup water to thicken (as needed, I only used half)
- ¼ cup fresh basil roughly chopped
Instructions
- In a large pot sauté minced garlic and diced onions with oil (or water) over low-medium heat. Stir frequently.½ white onion, 1½ tsp minced garlic
- Add in pasta, broth, unsweetened almond milk, diced tomatoes, seasonings and vegan butter. Bring to a boil.16oz pasta of your choice, 2 cups vegetable broth, 2 cups unsweetened almond milk, 1 can diced tomatoes, 2½ tbsp nutritional yeast, salt, black pepper, 2½ tsp dried oregano, 2 tbsp vegan butter
- Once boiling, reduce to a simmer and stir consistently to avoid sticking.
- Once most of the liquid has been absorbed and the pasta is cooked, stir in cornstarch mixture a little at a time in order to reach desired thickness, keeping in mind you may not need the whole mixture. See recipe notes.1 tbsp cornstarch+1/4 cup water to thicken
- Stir in roughly chopped basil and mix until combined.¼ cup fresh basil
- Garnish each serving with more fresh basil and enjoy!
Notes
While cooking, be sure to keep an eye on the mixture to avoid the pasta soaking up all of the liquid. Some should be reserved so that you still have some sauce left to coat the pasta.