Vegan Tomato Basil Fusilli
Twisty fusilli tossed in a light, garlicky tomato sauce with fresh basil and olive oil. Clean, comforting, and perfect for a quick Mediterranean-style meal.
Prep: 10 minutes
Cook: 15–20 minutes
Total: ~25 minutes
Ingredients
Pasta
250 g fusilli pasta
Salt for boiling water
Tomato Basil Sauce
2 tbsp olive oil
3 garlic cloves, thinly sliced
1½ cups crushed tomatoes or tomato passata
½ tsp dried oregano
Salt & black pepper to taste
¼ tsp chili flakes
½ cup fresh basil leaves, torn
Optional Add-Ins
Cherry tomatoes, halved
Olives or capers
Sauteed mushrooms or zucchini
Instructions
1️⃣ Cook Pasta
Boil fusilli in well-salted water until al dente
Reserve ½ cup pasta water, then drain
2️⃣ Make Sauce
Heat olive oil in a pan over medium heat
Add garlic and saute gently until fragrant
Stir in crushed tomatoes, oregano, salt, pepper, and chili flakes
Simmer 8–10 minutes
3️⃣ Combine
Add cooked pasta to sauce
Toss well, adding pasta water as needed for silkiness
4️⃣ Finish
Remove from heat
Fold in fresh basil
Drizzle a little extra olive oil on top
Tips
Use high-quality tomatoes for best flavor
Tear basil by hand to keep aroma fresh
Add a spoon of nutritional yeast for a cheesy note
Frequently Asked Questions
Q: Can I make it creamy?
Yes — add 2–3 tbsp cashew cream or plant cream.
Q: Can I store leftovers?
Yes — keeps well for 2 days in fridge.
Q: Is this kid-friendly?
Very! Skip chili flakes for mild taste.
Nutritional Information
Calories: 380 kcal
Protein: 11 g
Carbs: 55 g
Fat: 12 g
Fiber: 6 g