Vegan Orecchiette Pomodoro Recipe

Cooking Instructions

1. 1

   Cook the Orecchiette

   In a large pot of boiling salted water, add the orecchiette pasta. Cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.

2. 2

   Prepare the Sauce

   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

3. 3

   Add Cherry Tomatoes

   Stir in the halved cherry tomatoes and cook for about 5-7 minutes until they start to soften and release their juices. Season with salt and black pepper.

4. 4

   Combine Pasta and Sauce

   Once the pasta is cooked, reserve 1 cup of pasta water, then drain the rest. Add the cooked orecchiette to the skillet with the tomato sauce. Stir to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

5. 5

   Finish with Basil

   Remove the skillet from heat and stir in the chopped fresh basil and nutritional yeast (if using). Adjust the seasoning with more salt and pepper if needed.

6. 6

   Serve

   Serve the Vegan Orecchiette Pomodoro warm, garnished with additional basil if desired.