Light Tomato, Garlic and Basil Capellini Pasta

When pasta is life, try out this Tomato, Garlic, Basil Capellini recipe from Plantifully Based. Coconut sugar, garlic and tomatoes simmer together to create a light, refreshing sauce that the capellini perfectly absorbs. While most pastas have the tendency to put you right to sleep, this vegan-friendly dish is not nap-inducing. It's sweet, savory and can easily be whipped up in under 30 minutes. Toss in some tofu or poultry of your choice for a little extra protein. 


10 garlic cloves

30 grape tomatoes

3 tsp salt

2 tsp coconut sugar (or any sugar of choice)

Red pepper flakes

Capellini pasta 

2-3 tbsp light olive oil


  1. In pan on medium low heat put 2-3 tbsp olive oil.  

  2. Slice your garlic cloves into small slivers and cut grape tomatoes in half. Put garlic in heated oil for 5-10 minutes until it turns golden brown, do not let your garlic burn.  

  3. Then place in tomatoes, salt and coconut sugar cook for about 20-30 minutes. Tomatoes will burst and garlic will be golden, this is your sauce.  

  4. Cook your pasta and gently toss in a pan to coat pasta in sauce.  

  5. Top with fresh basil, red pepper flakes and enjoy! 

This is original recipe created by Plantifully Based for GreenLife.


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