Cherry tomato pasta - a simple and delightful vegan recipe perfect for every season. Loaded with the goodness of fresh juicy cherry tomatoes, spinach, and mushrooms this easy pasta recipe gets ready in less than 30 minutes.
Do you like those light satisfying dishes that have subtle flavors yet they taste delicious? If your answer is yes then today's recipe-Cherry tomatoes with spinach and mushrooms is just for you.
It's very easy to make, gets ready in just 25 minutes, and is loved by everyone.
And, if you are one of those lucky people who have their kitchen garden loaded with cherry tomatoes and you are looking for ideas on where to use them then this is a must-try recipe.
But, even if you are not lucky enough to be able to grow your vegetables and buy them from the market like me, make this dish with store-bought tomatoes. It will still be delicious.
Origin of Pasta
I am a big pasta lover and everybody in my family is too.
Though most of us consider Pasta to be from Italy, there are different claims made on this Global food.
Some believe that the concept of noodles was brought to Italy from China by Marco Polo in the 13th century which later took the form of Pasta.
Others also believe that the Arab vermicelli is in the root of Pasta and many claim Greece to be the place of origin for every type of Pasta.
I don’t know how true these claims are. I don't know where the journey of Pasta began but what I am sure about is that it has ended in the hearts of people from every country and that's what matters.
Ingredients required and substitute suggestions
The ingredients required to make this simple spinach and cherry tomato pasta are very basic.
- Cherry tomatoes
- Mushrooms: Use white/ brown/ any other variety you prefer.
- Spinach: Chopped fresh or frozen, both can be used. You can also use baby spinach.
- Pasta: I feel that spaghetti tastes the best in this dish. However, feel free to your favorite variety of pasta
- Onion: Use red, white, yellow-whichever you prefer.
- Garlic
- Olive oil
- Salt, pepper, and chili flakes: You can also use dried basil or other herbs to flavor the pasta
Can it be made with other varieties of tomato?
If you don't have cherry tomatoes, use any large juicy red tomato. Cut it into pieces of the desired size and use in this recipe.
Can it be made in advance?
Yes, you can make it 1 or 2 days in advance. It tastes even better the next day.
Recipe tips, tricks, and variation suggestions
- You can also make this dish by roasting onions and tomatoes in the oven until they start turning brown. It gives a very nice smoky flavor to the pasta.
- If you prefer simpler flavors, skip mushrooms and spinach. It will still taste awesome.
- You can also use fresh basil leaves in this recipe.
- To fasten the process of cooking tomatoes, cut them in half.
- Always reserve some pasta water (water left after draining cooked pasta) while making any pasta dish. Add a few spoons of this water if you feel that the pasta sauce is too dry and not getting evenly coated on the pasta.
More, easy vegan and vegetarian pasta recipes
If you love pasta and looking for some easy pasta recipes then don't miss to check out the following recipes:
- Easy pasta salad
- Baked vegetarian pasta
- Quick cream cheese pasta
- Pasta napolitana
- Penne rosa
- Creamy vegan tomato pasta
- Pasta in zucchini sauce
- Mushroom ricotta pasta
Cherry tomato recipes
Looking for more ideas for using cherry tomatoes? The following recipes are worth checking out:
- Cherry tomato and cheese puffs
- Mushroom tom yum soup
- Healthy quinoa recipe
- Greek salad
- Lentil quinoa salad with cherry tomatoes
- Baked gnocchi with feta and tomatoes
- White bean casserole
Step by step photo instructions
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Recipe
Cherry tomato pasta with spinach and mushrooms
Equipment
- 1 large pot
- 1 large pan or skillet
- 1 Spatula
- Knife and chopping board
Ingredients
- 400 gms pasta
- 2 cups cherry tomatoes
- 2 cups sliced button mushrooms
- 1.5 cups roughly chopped spinach fresh or frozen
- 1 medium-sized onion thinly sliced
- ½ tablespoon finely chopped garlic adjust to taste
- 1.5 teaspoons red chili flakes adjust to taste
- Salt & pepper as per taste
- 1.5 tablespoons olive oil
Instructions
- Boil pasta as per the instructions given on its packet.
- While the pasta is getting cooked, heat oil in a pan. Add onion and garlic. Sauté until the onion becomes translucent.
- Add mushrooms, salt, pepper, and chili flakes. Saute for 2-3 minutes.
- Next, add cherry tomatoes, mix, and cook until the tomatoes become soft. Cover the pan to fasten the process.
- Add spinach and saute for around 2 minutes or until the spinach gets wilted.
- Finally, add cooked pasta. Stir to combine. Enjoy!
Video
Notes
- You can also make this dish by roasting onions and tomatoes in the oven until they start turning brown. It gives a very nice smoky flavor to the pasta.
- If you prefer simpler flavors, skip mushrooms and spinach. It will still taste awesome.
- You can also use fresh basil leaves in this recipe.
- To fasten the process of cooking tomatoes, cut them in half.
- Always reserve some pasta water (water left after draining cooked pasta) while making any pasta dish. Add a few spoons of this water if you feel that the pasta sauce is too dry and is not evenly coating the pasta strands.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
so flavorful!!
Thank you 🙂
Love it!! 😋
Thank you 🙂
Easy Pasta recipes are always welcome. In these times quick recipes are a welcome change. And vegan version of pasta sounds delicious.
Bookmarking this to make it soon.
Thank you so much Lata 🙂