- 1 (10 oz) container of grape or cherry tomatoes, sliced in half
- 1 lb spaghetti noodles (I used Trader Joe’s brown rice and quinoa spaghetti)
- 5 garlic cloves, minced
- 1 cup vegetable broth
- ¾ cup reserved pasta water
- 15 basil leaves, roll up leaves and chop
- 1 tbsp nutritional yeast
- ½ tsp sea salt
- ¼ tsp ground pepper
1 Cook pasta according to directions.
2 Place vegetable broth, tomatoes, and garlic in large saute pan and saute for 10 minutes.
3 When pasta is almost done cooking take out 3/4 cup of the pasta water and add to tomato mixture. Also add in basil, sea salt, pepper, and nutritional yeast.
4 Drain pasta and add pasta to tomato mixture. Stir well to combine. Serve immediately.