Name: Vegan Pasta Caprese
Prep time: 9 min
Cook time: 23 min
Total time: 33 min
Yield: 4 servings
Cuisine: italian
Ingredients: 12 ounces spaghetti ((GF if preferred)); 2 tbsp olive oil (extra virgin); 0.25 tsp red pepper flakes (optional); 3 cloves garlic cloves (minced); 2 pints cherry tomatoes (halved); 1 tsp sea salt (more to taste (or preferred salt)); null null cracked black pepper (to taste); 0.5 cup + tbsp vegetable broth (low sodium); 2 tbsp lemon juice (freshly squeezed); 0.5 cup fresh basil (chopped); 8 ounces vegan mozzarella (cut into 0.5-inch pieces (or store-bought)); 0.25 cup vegan parmesan (for topping (optional))

Instructions

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1

Cook spaghetti (12 oz) in a large pot of salted boiling water until al dente (about 10-12 minutes). Drain and drizzle with [olive oil] to prevent sticking.
2

While the pasta is boiling, heat olive oil (2 tbsp) in a large skillet over medium heat. Add garlic (3 cloves) and red pepper flakes (0.25 tsp). Sauté for 30-60 seconds until fragrant.
3

Add cherry tomatoes (2 pints), sea salt (1 tsp), and [fresh cracked pepper]. Sauté for 4-5 minutes, until tomatoes soften and release their liquid.
4

Add + 2 tbsp vegetable broth (0.5 cup) and lemon juice (2 tbsp). Bring to a simmer for 2-3 minutes to incorporate flavors. Remove from heat.
5

Add drained [spaghetti] and fresh basil (0.5 cup). 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 (8 oz) and serve immediately. Serve with vegan parmesan (0.25 cup) on the side. Enjoy!