Tomato Basil Pasta

We all need a staple of weeknight meals in our belts and this is a great one for when you’re out of tomato sauce, but have some cherry tomatoes on hand. Behold Tomato Basil Pasta! 

If you’ve looked around on the site you’ll see that I love me some pasta. Once you’ve made this and you want to play with some other quick meals I highly encourage you to check out either the Pesto Pasta or Roasted Red Pepper Pasta – both are crazy delicious and equally quick!

This meal is not only comfort food at it’s finest but it’s also ridiculously healthy. You’re going to love how packed it is with everything that you need. It’s packed with protein, fibre, iron, and potassium amongst other things. You can easily make this gluten-free if you want depending on the pasta that you use!

You can make this recipe exactly as it is, but feel free to customize it to what you have on you. Peppers would be a nice addition as well as olives for a little salty hit. Sprinkle with red pepper flakes if you like a little heat! Add this to your regular stable of quick meals and make yourself and everyone in your family super happy and delightfully full. Make this Tomato Basil Pasta tonight!

Print Recipe

5 from 1 vote

Tomato Basil Pasta

Author: Jeremy LaLonde Cooking Method: Stove Cuisine: Italian Courses: Dinner Recipe Keys: G gluten-free H high fibre H high iron H high potassium High Protein Kids P plant-based Vegan W WFPB

Difficulty: Beginner Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Servings: 4 Calories: 475 kcal

Description

If you want a delicious and fast fresh pasta sauce recipe you’re going to lose this Tomato Basil Pasta. Smash it into your face today!

Ingredients

Servings

• 1 Package Whole Grain Pasta (Whole Wheat or Brown Rice)
• 1 Broccoli (cut into florets)
• 2 clove Garlic (minced)
• 1 Onion (diced)
• 1 tbsp Tomato Paste
• 3 pt Cherry or Grape Tomatoes
• ¹⁄₂ cup Water
• ¹⁄₄ cup Fresh Basil (plus more for serving!)
• ¹⁄₄ tsp Sea Salt
• ¹⁄₄ tsp Ground Black Pepper
• ¹⁄₃ cup Nutritional Yeast
• 1 pinch Coconut Sugar (or Brown Sugar)
• 1 ¹⁄₂ cup Black Beans (cooked)

Instructions

1. Bring a large pot of water to a boil, then salt it. Cook the pasta according to the package directions and for the last 2-3 minutes add in the broccoli, drain pasta and broccoli into a colander.

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2. Meanwhile, in a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, for 1 to 2 minutes, until light golden brown.

   Add the tomato paste and cook, stirring, for 30 seconds.

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3. Add the tomatoes, water, basil, sea salt, and the black pepper. Cover tightly and cook, stirring once, for 8 to 10 minutes, until the tomatoes burst. Add in coconut sugar and nutritional yeast, stir. Remove the lid and simmer for 3 to 5 minutes, until the sauce thickens slightly.

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4. Add the pasta to the sauce, toss in the black beans and stir well to coat. Taste for seasoning.

   Serve topped with basil leaves.

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 475kcal

% Daily Value *

Total Fat 3.2g5%

Saturated Fat 0.6g3%

Sodium 60mg3%

Potassium 2422mg70%

Total Carbohydrate 89.7g30%

Dietary Fiber 21.6g87%

Sugars 12.3g

Protein 29.2g59%

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Calcium 14 mg

Iron 46 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: plant-based, wfpb, vegan, kids, gluten-free, high fibre, high iron, high potassium, kids, high protein,