This burst cherry tomato pasta recipe is the perfect flavorful summer meal. It's filled with burst tomatoes, garlic, shallot, a creamy cashew-based sauce and fresh basil. It tastes gourmet yet comes together in just 25 minutes!
This is a dish that my family requests over and over again. It's been a weeknight staple around here all summer!
It is incredibly simple to pull together, so you don’t need a lot of time or energy to make it. The dish is filled with fresh tomatoes, aromatics, fresh basil and the most satisfying creamy vegan pasta sauce. You'll fall in love!
Why You'll Love this Burst Tomato Pasta Recipe
- Fresh, explosive flavor
- Creamy, delicious sauce
- Simple ingredients
- Quick enough for an easy weeknight meal
- Family-friendly - kids love it too!
- Naturally vegan
Ingredients
This pasta dish is the perfect way to use up seasonal tomatoes. Here is everything you need:
- Cherry tomatoes - This burst tomato pasta starts with peak-season produce. Fresh cherry tomatoes during tomato season offer such sweet juices. You can use other little tomatoes if you wish such as grape tomatoes.
- Fresh basil leaves- Tomatoes with fresh basil are such a classic summer combo. I like to julienne the basil leaves so I have small pieces that I distribute into the pasta and add bright, fresh herbs to every bite!
- Shallots - Shallots add SO MUCH flavor to recipes without being overpowering!
- Fresh garlic - I go heavy on the garlic cloves with this recipe. Once sautéed it is mild and creates the perfect aromatic base for this dish.
- Extra-virgin olive oil – For richness.
- Red pepper flakes – For a touch of heat.
- Pasta (of course!) - I love using gluten-free quinoa or brown rice pasta here. The chewy, al dente noodles contrast perfectly with the juicy cherry tomatoes. Use your pasta of choice!
- Salt - To bring out all the flavors.
- Maple syrup - To help bring out the natural sweetness of the tomatoes.
- Tomato paste - To add a sweet, intense tomato flavor to the sauce.
- Cashew cream - This adds a dairy-free, creamy base that makes this dish so decadent.
- Pasta water - Reserved to help thin out the sauce as needed without watering it down. The starchy pasta water is perfect for adding creamy liquid to this dish if it starts to dry up as it sits after cooking.
How to Make Burst Cherry Tomato Pasta
I like to make this dish in a large skillet on the stovetop. I layer the tasks by boiling the pasta while the tomatoes cook and burst open so that the dish can come together quickly.
The entire dish comes together in under 30 minutes so it is perfect for busy weeknights.
1. Bring a large pot of water to a boil and cook pasta according to package instructions. Proceed to the next step while the pasta cooks.
2. Preheat a 12-inch cast iron skillet over medium heat on the stovetop. Add olive oil and once shimmering add the diced shallot, diced garlic, salt and red pepper chili flakes. Turn the burner to low heat and sauté for 5 minutes until shallots are translucent and fragrant.
3. Add the tomato paste and maple syrup. Sauté another minute.
4. Wash and dry the tomatoes. Add them to the skillet and sauté for 10 minutes over low heat.
5. Add the cooked pasta (after draining) along with ½ cup cashew cream. Stir well to combine. Add the reserved pasta water to thin the sauce as needed. Garnish with fresh basil leaves just before serving. Serve while hot.
Store leftovers in an airtight container in the refrigerator for up to five days.
Health Benefits of Tomatoes
I've spent most of my life experimenting in the kitchen and I even got an Master of Public Health degree and a Master Certified Health Education Specialist (MCHES through the NCHEC) to continue learning about food! I am fascinated by the ways different foods can impact our bodies and overall health.
Tomatoes are low in calories and high in potassium, vitamin C, and fiber. Vitamin C helps our immune systems thrive, and fiber encourages optimal digestion. The foods we eat each day have so much power!
Creamy Cashew-Based Pasta Sauce
This burst cherry tomato pasta has a rich creamy sauce made without any dairy products. It's full of flavor and so much easier than you may think! I use my homemade vegan cashew cream to make it creamy and so indulgent. It consists of just soaked cashews, water and salt.
I also wrote a comprehensive blog post on the nutritional and health benefits of cashews: Cashews Benefits for Vegans (+ Recipes).
However, if you are nut-free or do not wish to use cashews, you can swap it out for my easy sunflower seed cream sauce.
Frequently Asked Questions
How do you get the tomatoes to burst?
Place dry whole tomatoes in the oiled skillet with the aromatics and they will naturally start to "burst" after 10-15 minutes over medium heat. Larger or underripe tomatoes may take closer to 20 minutes to burst.
The tomatoes will not actually burst/explode, but will start to breakdown, blister slightly and sear. The tomato skins start to get wrinkly and then split/separate and loosen, allowing the natural juices of the tomatoes to release slightly. They start to eventually shrivel up a bit and get jammy, making for a delicious burst cherry tomato sauce!
What tomato works best here?
Cherry tomatoes work the best in this recipe. Grape tomatoes are another great option. If you have other small tomatoes, you can use them here too. A variety of types and colors is fine. The more the merrier!
Can you make this recipe in advance?
You can make the cream sauce in advance but I find gluten-free pasta is best when made fresh.
You can also sauté the aromatics and tomatoes in advance (to give them time to burst) and store that until you cook your pasta. Then combine with the pasta and cream sauce. The pasta will absorb the sauce as this dish sits so it will not be as saucy the longer it sits.
More Vegan Summer Pasta Dishes
This simple burst tomato pasta is one of our favorites and I make it frequently this time of year! It's vegan, gluten-free, soy-free, and made without refined sugar.
If you give it a try please drop a review below or tag me @eatingbyelaline so I can see! I hope you enjoy this easy pasta dish as much as my family does.
Print
Easy Burst Cherry Tomato Pasta (with Cashew Cream Sauce)
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This burst cherry tomato pasta recipe is the perfect flavorful summer meal. It's filled with burst tomatoes, garlic, shallot, a creamy cashew-based sauce and fresh basil. It tastes gourmet yet comes together in just 25 minutes!
Ingredients
- ¼ cup extra virgin olive oil
- 1 large shallot, diced
- 5 large cloves garlic, diced
- ½ teaspoon salt
- ¼ teaspoon red pepper chili flakes
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup
- 1.5 pounds cherry or grape tomatoes
- 8 ounces gluten-free pasta of choice, cooked according to package instructions*
- ½ cup vegan cashew cream
- ½ cup reserved pasta cooking water as needed
- ½ cup fresh basil leaves, chopped
Instructions
- Preheat a 12-inch cast iron skillet over medium heat on the stovetop. Add olive oil and once shimmering add the diced shallot, diced garlic, salt and red pepper chili flakes. Turn the burner to low heat and sauté for 5 minutes until shallots are translucent and fragrant.
- Add the tomato paste and maple syrup. Sauté another minute.
- Wash and dry the tomatoes. Add them to the skillet and sauté for 10 minutes over low heat.
- Add the cooked and drained pasta along with ½ cup cashew cream. Stir well to combine. Add the reserved pasta water to thin the sauce as needed. Garnish with fresh basil leaves just before serving. Serve while hot.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Notes
The sauce will continue to absorb into the pasta as it sits, so to rehydrate it and make it creamy again add some of the pasta cooking water ¼ cup at a time while the burner is on low heat.
* I love to use either Jovial brown rice gluten-free pasta or Andean Dreams quinoa pasta. You can find all my favorite gluten-free pantry staples linked here.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Catherine H. says
This recipe is easy and delicious! Perfect for tomato lovers like me. I’ve already made it twice in the last month. I don’t have a good blender for making cashew cream, so I used store bought cashew milk. I recommend adding the milk to the recipe earlier so it cooks down a bit. So good!
Elaine Gordon says
Thank you so much, Catherine!! I really appreciate that! And great tip! Thank you so much, Elaine
Kelly says
I liked this but would not add the maple syrup next time. It made it too sweet.
Elaine Gordon says
Thank you so much for the 5-star rating, Kelly! I really appreciate you taking the time to leave a review. Totally hear you on the maple syrup — it’s meant to balance the acidity, but it’s definitely not for everyone. I’m glad you still enjoyed the dish, and I love that you’re adjusting it to your taste. Let me know how it goes next time without it!