18 oz cherry tomatoes (halved)

¼ cup extra virgin olive oil

8 cloves garlic, sliced

10 basil leaves, julienned, plus extra for serving

1 teaspoon crushed red pepper flakes

½ tsp salt

1 tsp black pepper

½ pound dried angel hair pasta

1 cup vegan parmesan cheese

Drizzle balsamic (optional)

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Heat olive oil in a large pan over medium heat.
Add garlic and cook for 1-2 minutes until fragrant but not browned.
Add halved cherry tomatoes and cook for 4-5 minutes, letting them soften and release their juices.
Season with crushed red pepper flakes, salt, and black pepper. Stir in basil leaves and cook for another minute.
Cook angel hair pasta according to package instructions. Drain, reserving some pasta water.
Add cooked pasta to the pan with the tomato mixture. Toss to coat, adding a little pasta water if needed.
Sprinkle in vegan parmesan and toss again.
Serve with extra basil and drizzle with balsamic if desired.

You can substitute the vegan parmesan with regular parmesan or nutritional yeast.

Add extra vegetables like zucchini or roasted bell peppers for more flavor and texture.

For a creamier version, add a splash of coconut milk or vegan cream.

This dish can be served cold as a pasta salad, making it a great leftover option.