Prep time: 5 minutes Cook time: 15 minutes
(Serves 2)
Ingredients
- 250g short pasta
- 1 tbsp olive oil
- 400g cherry tomatoes
- A pinch of salt
- 2-3 garlic cloves
- 1 tbsp agave nectar
- 1-2 tbsp vegan yogurt
- A few fresh basil leaves
- Salt & black pepper to taste
Method
- Start by cooking your pasta according to packaging instructions.
- Heat the olive oil in a non-stick pan and add in your ripe cherry tomatoes. Let them sizzle in the pan for a few minutes or until their skins start to burst. Sprinkle with a little salt, then grate the garlic into the pan.
- Once the garlic becomes fragrant and the tomatoes have softened, use a masher or the back of a fork to squash the tomatoes. Stir through the agave nectar and continue to simmer on low heat until the sauce has thickened.
- Mix the vegan yogurt into the sauce to make it creamy and adjust the texture with small amounts of pasta water.
- Remove from the heat and mix the sauce with the cooked and drained pasta. Garnish with fresh basil leaves and season to taste with salt and pepper before serving.
Credit: Romy London