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Simple Tomato Basil Pasta

Serves 4


    Tomatoes and basil are a match made in heaven. This recipe features this classic combination with a fun twist. Edamame pasta is packed with protein and is the perfect vessel for this simple sauce. Slow roasting the tomatoes gives this sauce a creamy mouthfeel without the cream. This dish is very forgiving, so get creative and use as few or as many tomatoes as you like.


    Vegan crumble

    Blend 2 Tbsp (30 mL) pine nuts and 1 tsp (5 mL) nutritional yeast with a pinch each of onion powder and garlic powder. Prepare yourself for flavour overload!


    Simple Tomato Basil Pasta


      • 7 oz (200 g) dry edamame spaghetti
      • 2 Tbsp (30 mL) extra-virgin olive oil
      • 4 to 8 cups (1 to 2 L) cherry tomatoes
      • 1 Tbsp (15 mL) champagne vinegar
      • 1 cup (250 mL) torn basil
      • 1/4 cup (60 mL) fresh oregano
      • Salt and pepper to taste (optional)


      Per serving:

      • calories309
      • protein26 g
      • fat12 g
        • sat. fat2 g
      • total carbohydrates36 g
        • sugars16 g
        • fibre9 g
      • sodium26 mg



      In large saucepan, cook pasta according to package directions.


      In large shallow saucepan or frypan, heat oil over medium. Add tomatoes and slowly roast until they burst open and form a creamy consistency, 15 to 20 mins. Add vinegar and stir to combine. Add fresh basil and oregano and let cook for a few minutes to wilt herbs and allow flavours to blend. Add cooked and drained pasta and toss to coat pasta in sauce. Season with salt and pepper, as desired. Serve as is, or add a flavour boost with grated Parmesan or some crunch with vegan crumble (see tip).



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