This Tomato & Basil Lemon Capellini is a light, refreshing plant-based pasta with a bright lemon finish. Ideal for summer dinners or quick weeknight meals, capellini tosses easily in a simple sauce of olive oil, garlic, fresh tomatoes, basil, and lemon juice. Loaded with vegetables — broccolini, peas, and cherry tomatoes — this dish is both nutritious and satisfying, and it comes together in under 30 minutes.
Why you will love this plant-based pasta recipe
This tomato & basil lemon capellini is an all-around winner. Visually vibrant and packed with fresh flavors, it looks like a restaurant dish but takes only about 30 minutes to prepare. The garlic and lemon accentuate the sweetness of summer tomatoes, while broccolini and peas add texture and color. It works great served hot or chilled, is budget-friendly, and is a handy way to use garden-fresh tomatoes. If you’re feeding picky eaters, a sprinkle of grated cheese or nutritional yeast helps make it more appealing to kids.
Is pasta healthy?
Pasta can be part of a healthy plant-based diet when eaten in appropriate portions and paired with vegetables, legumes, and lighter sauces — just like this capellini recipe. Here are a few reasons and tips:
- Good source of energy: Pasta supplies carbohydrates your body needs for fuel.
- Fortified pasta provides iron: Many commercial pastas are enriched with nutrients.
- Whole-grain options add fiber: Choosing whole-grain pasta increases fiber and keeps you fuller longer.
- Low in fat when prepared simply: This recipe emphasizes olive oil, lemon, and vegetables rather than heavy creams.
To make pasta healthier:
- Pick whole-grain pasta for extra fiber and nutrients.
- Watch portions and avoid overeating; pasta is comforting and easy to overconsume.
- Load it with vegetables and beans to add vitamins, minerals, and plant-based protein.
- Use light toppings such as herbs, lemon, olive oil, or nutritional yeast instead of heavy cream sauces.
Ingredients for Tomato & Basil Lemon Capellini
Below are the main components that make this capellini bright and satisfying. The list is forgiving — swap similar ingredients when needed.
- Garlic: Adds savory depth; use fresh and minced for the best flavor.
- Fresh tomatoes: Campari tomatoes are sweet and balanced; cherry tomatoes bring bursts of sweetness and color.
- Frozen peas: Convenient, sweet, and nutritious — a great pantry staple.
- Broccolini: Tender florets and stems lend texture and a slightly earthy taste; substitute broccoli if necessary.
- Lemon juice & fresh basil: Lemon brightens the dish while basil adds a classic herbal note.
- Capellini pasta: Thin, delicate strands that cook quickly and pick up the sauce beautifully.
How to make Tomato & Basil Lemon Capellini
This recipe is straightforward and suitable for cooks of all levels. With simple steps you’ll have a flavorful meal in about 30 minutes.
- Cook the pasta: Boil according to package instructions. Drain, rinse briefly with cold water, toss with a little olive oil to prevent sticking, and set aside until the final step.
- Make the sauce: Sauté garlic and crushed red pepper flakes in olive oil over medium heat. Add broccolini with a pinch of salt and cook until bright and slightly tender, then add peas and cook briefly.
- Add tomatoes: Stir in chopped Campari tomatoes, season with salt and pepper, and cook until they release their juices.
- Finish the dish: Toss the cooked pasta into the pan with vegan butter (or extra olive oil), halved cherry tomatoes, lemon juice, and seasoning. Turn off the heat, add torn or chopped basil, and toss to combine.
- Storage: Keep refrigerated and enjoy within 3–4 days. This dish is delicious hot or cold.
Variations on Tomato & Basil Lemon Capellini
This recipe adapts well to dietary needs and flavor preferences:
- Gluten free: Replace with your favorite gluten-free pasta (chickpea, red lentil, or corn-based work well) and follow the package cooking instructions carefully to avoid a mushy texture.
- More protein: Add cannellini beans or chickpeas for extra plant protein. Nutritional yeast and hemp seeds also boost protein. For non-vegans, cooked shrimp, chicken, or a sprinkle of feta or Parmesan are good options.
- Substitutions and additions: Swap broccolini with broccoli, cauliflower, or rapini. Use Roma or other medium tomatoes if Campari aren’t available. Add asparagus, spinach, or Brussels sprouts during the sauce step to increase vegetable content.
Other plant-based pasta recipes to try
- 6 Ingredient Vegan Pasta
- White Bean and Kale Pasta
- Vegan Mushroom Stroganoff
Tomato and Basil Lemon Capellini
Pin Recipe
Ingredients
- 5 cloves garlic minced
- 2 compari tomatoes chopped small
- 3 tbsp extra virgin olive oil
- 1 pinch crushed red pepper flakes optional
- 1 cup frozen peas
- 1 bunch broccolini cut in bite sized pieces
- 1 pint cherry tomatoes cut in half or quarters
- 2 tbsp vegan butter or sub olive oil
- 2 lemons juiced
- ½ tsp salt divided into pinches to season as you are cooking
- 1 handful basil leaves, chopped
- 16 oz pasta capellini or your favorite shape
Instructions
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Put on water to boil on back burner. Cook pasta according to package, then drain and rinse with cold water, then toss with a drizzle of olive oil to prevent sticking and reserve until last step
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In a large, deep sauce pan over medium heat, add olive oil and wait 1 minute before adding garlic and chili flakes. Cook for 2 minutes until fragrant.
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Add broccolini and a pinch of salt and cook stirring occasionally for 3-4 minutes.
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Add peas and another pinch of salt and cook for 2-3 minutes
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Add chopped Campari tomatoes, season with a pinch of salt and a few grinds black pepper and cook for 2-3 minutes stirring occasionally until tomatoes are releasing their juices.
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Add cooked pasta, vegan butter, chopped cherry tomatoes, lemon juice, and salt and pepper. Turn off heat and toss well. Add basil last and toss.
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Enjoy within 3-4 days for best quality. Enjoy hot or cold.
Nutrition