This creamy cherry tomato pasta sauce is my go-to dinner whenever I'm short on time as it comes together in just 15 minutes. Tahini is an incredible plant-based alternative to heavy cream that turns the burst cherry tomatoes into an exceptionally creamy sauce while keeping it vegan.
It's one of those simple recipes made with less than 10 ingredients that you can whip up in minutes as long as you have cherry tomatoes in the fridge (which I usually do). It's sweet, it's saucy, it's creamy, and a meal that everyone around the table will love!
Key ingredients and substitutions
- Cherry tomatoes: You'll need two packs of 10 oz (250 g) of cherry tomatoes for 2 servings. If you're cooking for 4 people, simply double the amount. And if you can't find cherry tomatoes, you can use regular ripe tomtoes (I like Marzano tomatoes) that you dice finely.
- Garlic: We're not using a lot of seasonings in this recipe, so garlic is key to boost flavor.
- Olive oil: The oil really gives this cherry tomato sauce a distinct flavor so do not substitutie it with another vegetable oil.
- Tahini: I love it as a plant-based alternative to heavy cream to make sauces such as this cherry tomato pasta sauce incredibly creamy. I recommend white tahini which is a little milder in taste (try to find the lightest color you can). Alternatively, you can replace it with cashew butter or white almond butter.
- Basil: Perfect to finish off this pasta dish and add an extra burst of freshness.
Elo's tips
- Add sun-dried tomatoes to intensify the tomato flavor. Cut them very finely and add them to the pan with the cherry tomatoes.
- Remove the garlic cloves from the pan before adding in the tahini and making the sauce. This prevents garlic breath while still infusing the sauce with a delicate garlic note.
- Give the tahini a good stir in its jar to make sure the sesame oil is well incorporated with the sesame paste before you add it to the pan.
- Blend the sauce for an even creamier result. It's also great if you (or your kids) don't like the texture of tomato skins.
- Thinly slice the basil to get some with every bite. I like to stack the basil leaves on top of each other, roll them, and slice them thinly with a knife or kitchen scissors.
- Serve this cherry tomato pasta with vegan cashew parmesan (made from cashews and nutritional yeast).
How to cut cherry tomatoes
My favorite trick to save time and cut a bunch of cherry tomatoes at the same time is to place 10-15 cherry tomatoes on a cutting board and put a lid on top. Apply a little pressure on the lid to keep the tomatoes from moving and slice through them with a bread knife (I find that the serrated edge makes it easier to cut the tomatoes).
Step-by-step instructions
- Step 1: Cook the pasta in salted boiling water until al dente. When they are almost cooked, save a little bit of the starchy pasta water for the sauce.
- Step 2: Prep the garlic and tomatoes. Remove the garlic skins and crush the cloves with the flat side of a knife. Thoroughly wash the cherry tomatoes and cut them in half. This speeds up the cooking process as the cherry tomatoes release their juicer quicker.
- Step 3: Infuse the olive oil. Heat a frying pan or skillet with olive oil. Add in the crushed garlic cloves and let them infuse the oil over medium-high heat for 1-2 minutes. This adds depth to the sauce without needing any more ingredients.
- Step 4: Add the cherry tomatoes to the pan. Let them cook for 10-12 minutes over medium heat until soft and saucy.
- Step 5: Add in the tahini and pasta water. If you forgot to save some pasta water just use regular warm water (it works, too). Stir constantly. It may look a little thin at first but the tahini will thicken and a sauce will form in just a minute.
- Step 6: Toss with the pasta. Add the cooked and drained pasta to the pan. Stir until everything is evenly covered in sauce.
Storage tips
If you have leftovers or are making the sauce ahead of time, store the pasta and the sauce separately. I find that the pasta tends to soak up all the sauce when stored together. You can keep the sauce in an airtight container in the refrigerator for 2-3 days.
To reheat the sauce, add a splash of water (or vegetable broth for extra flavor) to thin out the sauce. The tahini tends to thicken the sauce in the fridge.
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The recipe
Tahini Cherry Tomato Pasta Sauce
Ingredients
- 2 servings of pasta gluten-free if needed
- 2 garlic cloves
- 20 oz (550 g) cherry tomatoes
- 2 tablespoons olive oil
- ¼ teaspoon fine sea salt more to taste
- 2 tablespoons tahini or cashew butter or white almond butter
- ½ cup (120 ml) warm water or pasta water
- 2 handfuls of fresh basil
Instructions
Pasta: Cook the pasta according to package directions. Save a little pasta water when the pasta is almost cooked.
Prep: Peel the garlic cloves and crush them with the flat side of a knife. Wash the cherry tomatoes and cut them in half. I like to hold them in place with a lid to slice through multiple cherry tomatoes at once.
Infuse: Heat a large pan with olive oil. Add in the garlic cloves and let them infuse the oil for 1 minute.
Sauté: Add in the cherry tomatoes and season with salt. Sauté over medium-high heat for 10 minutes until the tomatoes fall apart. Stir often to prevent them from sticking to the bottom of the pan.
Tahini: Remove the garlic cloves and reduce to low heat. Add in the tahini and warm water. Stir until a sauce forms.
Toss: Add the cooked and drained pasta to the pan and toss until they are well covered in sauce. Serve with fresh basil.
Nutrition
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