Vegan Tomato Basil Bowtie Pasta
Few pasta nights come together this effortlessly while still tasting like something you'd order at a restaurant. Sliced garlic and red pepper flakes bloom in olive oil before a full can of crushed tomatoes joins the pan, simmering down into a rich, slightly spicy sauce that coats every little bow-tie fold beautifully. Nutritional yeast is the quiet hero here — stirred right into the sauce, it adds a savory, almost cheesy depth that makes the whole dish feel indulgent without any dairy in sight. A splash of starchy pasta water brings everything together into a glossy, clingy sauce that's anything but watery. Fresh torn basil folded in at the very end keeps the brightness alive and makes the kitchen smell incredible. This one serves four and comes together in well under an hour, making it a genuinely weeknight-friendly option that doesn't ask you to compromise on flavor.
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Learn more →Ingredients
4 servings
- 12 oz bowtie pasta (farfalle)
- 1 tsp salt, plus more for pasta water
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- ½ tsp black pepper
- ½ cup fresh basil leaves, roughly torn
- 3 tbsp nutritional yeast
- ½ cup reserved pasta water
For serving
- vegan parmesan, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of pasta water and set it aside, then drain the pasta through a colander.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just turning golden at the edges, about 2 minutes. Watch closely — the garlic can brown quickly.
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