2 tbsp olive oil500g cherry tomatoes50ml plant-based cream50g plant-based parmesan grated400g spaghetti2 garlic cloves2 sprigs of basil
Salt & pepper to taste


Large deep-frying pan | Microplane | Large saucepan | Kettle (boiled)

Prep the veg

  • Peel and grate the garlic
  • Pick the basil leaves

Cooking the sauce

  • Warm the olive oil in a pan over a medium heat
  • Add the garlic and stir for 30 seconds
  • Add the cherry tomatoes to the pan along with a pinch of salt and pepper, stir the tomatoes around in the pan, turn the heat down, put the lid on the pan and cook for 10 minutes
  • Gently shake the pan to prevent catching every 2 minutes
  • After 10 minutes, take the lid of the pan and gently crush the tomatoes with a potato masher to release the juices
  • Add ⅔ of the basil leaves, cream and grated parmesan to the pan and fold into the tomatoes, turn the heat right down

Cooking the pasta

  • Cook the pasta according to packet instructions
  • Once cooked, drain – saving the pasta water
  • Add a dash of pasta water to the sauce pan to loosen the sauce
  • Add the spaghetti to the pan and fold it into the sauce

Time to serve

  • Twist the pasta into 4 bowls, sprinkle over the remaining basil leaves, crack over some black pepper and serve immediately