One-Pot Creamy Vegan Caprese Pasta
Dairy-free pasta cooked directly in a blend of water and plant-based milk, finished with nutritional yeast for a rich, creamy sauce. Cherry tomatoes, fresh basil, and garlic create a bright Caprese twist on this quick weeknight meal. Ready in 30 minutes with minimal cleanup.
Ingredients
- 2 cup water
- 2 cup plain unsweetened non-dairy milkoat milk1:1vegandairy-free
creamier texture
- 4 cup penne pasta
- ½ teaspoon salt
- ⅓ cup nutritional yeast
- 1 pint cherry tomatoes, sliced in half
- 2 teaspoon olive oil
- 2 clove garlic, minced
- 2 ½ tablespoon fresh basil, chopped
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Add water and milk to a medium pot and bring to a boil, watching carefully as milk can boil over quickly.
- 2
Add pasta and salt, stir and reduce to a simmer.
- 3
Cook until pasta is tender and most liquid has evaporated, stirring occasionally.
- 4
Remove from heat and add nutritional yeast, olive oil, cherry tomatoes, garlic and basil.
- 5
Stir until combined and serve immediately.
- 6
Season with salt and pepper to taste.
Tips
Watch the pot during boiling to prevent milk from boiling over.
Stir pasta occasionally to prevent sticking and ensure even cooking.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of plant milk to restore creaminess.
Prepare garlic and tomatoes up to 4 hours ahead. Cook full recipe just before serving for best texture.
Serve immediately while warm. Drizzle with extra olive oil and fresh basil if desired.
Common Mistakes
Do not walk away while milk is heating to avoid boiling over.
Do not overcook pasta to avoid mushy texture when liquid reduces.
Do not delay adding fresh basil after cooking to preserve bright flavor.