Menu

Like Recipes?

Sign up to receive Jackie’s recipes right in your inbox!

pasta with heirloom tomatoes, plant-based mozzarella, and basil

by Jackie Newgent  |  September 8, 2021  |  1 Comment

pasta with heirloom tomatoes, plant-based mozzarella, and basil

What was your favorite food in college? Pizza? Burritos? Ramen noodles? Some strange, cheapo concoction? Mine was spaghetti alla checca … which is kind of like a basic version of this pasta with heirloom tomatoes, plant-based mozzarella, and basil!

I know, I know … not your typical college pick! But it was so simple to fix — especially the easy version that I made by tossing plain spaghetti w/diced fresh tomato, chopped fresh basil, diced mozzarella cheese, garlic and salt. I got one of my roommates hooked on it, too. (She tells me she still makes it!)

pasta with heirloom tomatoes, plant-based mozzarella, and basilYou don’t technically need a recipe … you can use as much or as little of each of the ingredients you like. For this vegan pasta alla checca version, I simply tossed together pasta (I used Sfoglini’s whole grain reginetti here), heirloom tomatoes, sea salt, and extra-virgin olive oil that I heated with a smashed garlic clove, then topped it with small fresh basil leaves and plant-based mozzarella cheese (I used Miyoko’s Creamery’s fresh Italian-style organic cashew milk mozzarella here.)

pasta with heirloom tomatoes, plant-based mozzarella, and basil

Warning: This pasta with heirloom tomatoes, plant-based mozzarella, and basil is kinda addictive, in the very best way … especially when tomatoes are in season!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
big bowl of pasta with heirloom tomatoes, plant-based mozzarella, and basil

pasta with heirloom tomatoes, plant-based mozzarella, and basil

  • Author: Jackie Newgent
  • Yield: varies
  • Category: Pasta, main dish
  • Cuisine: Italian
  • Diet: Vegan

Description

For this “no-recipe” plant-based pasta alla checca, I simply tossed together pasta (I used Sfoglini’s whole grain reginetti here), heirloom tomatoes, sea salt, and extra-virgin olive oil that I heated with a smashed garlic clove, then topped it with plant-based mozzarella cheese (I used Miyoko’s Creamery’s fresh Italian-style organic cashew milk mozzarella here) and small fresh basil leaves. It’s scrumptious!


Ingredients

  • Heirloom tomatoes, various colors and sizes, cut into wedges and slices
  • Sea salt
  • Extra-virgin olive oil
  • Garlic clove(s), smashed
  • Pasta of choice
  • Plant-based mozzarella cheese, cut into wedges
  • Small fresh basil leaves

Instructions

  1. Sprinkle tomatoes with salt. Set aside.
  2. Prepare pasta per package directions in salted water. Or “lid cook” it to save energy: Stir pasta into boiling water, bring back to a boil, cover with lid, turn off heat (or remove from burner is using electric), and “lid cook” the pasta (without cooking energy) for the exact time suggested on the package. That’s it!
  3. Meanwhile, heat the olive oil with garlic over low heat.
  4. Drain the pasta and toss with the tomatoes and simmering garlic-infused oil. Top with the plant-based mozzarella and fresh basil, and serve.

Notes

Nutrition info varies.


Nutrition

  • Serving Size: varies

Keywords: pasta, pasta alla checca, plant-based pasta, italian entree, vegan pasta, vegetarian pasta

Looking for more plant-based pasta dishes, like pasta with sumac chickpeas, spinach, tomatoes and creamy mint-tahini sauce (see recipe HERE), plant-based pesto pasta salad with grilled grape tomatoes (see recipe HERE), and creamy vegan pumpkin pasta “alfredo” (see recipe HERE).

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe rating