This Tomato & Basil Lemon Capellini is a light, refreshing plant-based pasta with a bright lemony finish. It’s ideal for warm-weather meals or a quick weeknight dinner. Thin capellini noodles are tossed in a simple olive oil-based sauce with fresh tomatoes, garlic, basil, and lemon juice. The dish is full of vegetables — broccolini, peas, and cherry tomatoes — making it both nutritious and flavorful. Best of all, it comes together in under 30 minutes.
Why you will love this plant-based pasta recipe
This tomato & basil lemon capellini is easy to make, visually appealing, and packed with vegetables. The vibrant colors make it feel special, yet it’s quick enough for a busy evening. The garlicky, lemon-forward sauce elevates fresh tomatoes and herbs, and the dish is enjoyable both hot and chilled. It’s budget-friendly and a great way to use garden tomatoes in summer. If you want it to be even more family-friendly, finish with a sprinkle of grated parmesan or nutritional yeast for a cheesy note.
Is pasta healthy?
Pasta can fit into a healthy plant-based diet when eaten in moderation and paired with vegetables, legumes, and sensible toppings. This tomato & basil lemon capellini is a good example — it combines starchy pasta for energy with plenty of vegetables for fiber, vitamins, and minerals.
Highlights:
- Carbohydrates for energy: Pasta provides the fuel your body needs.
- Iron when fortified: Many pastas are fortified with iron.
- Whole-grain option: Choosing whole-grain pasta adds fiber and micronutrients.
- Low in fat and sodium: Plain pasta is naturally low in both.
Tips to make pasta healthier:
- Pick whole-grain pasta when possible for extra fiber and nutrients.
- Watch portion sizes. Pasta is satisfying but can be easy to overeat.
- Load up on vegetables and beans. They boost nutrition and help you feel full.
- Use lighter toppings. Favor olive oil, herbs, vegetables, and lemon over heavy cream sauces.
Ingredients for Tomato & Basil Lemon Capellini
Here’s a quick look at the ingredients and what they bring to the dish:
- Garlic: Adds aromatic depth and savory flavor.
- Fresh tomatoes: Campari or other medium slicing tomatoes for body and sweetness; cherry tomatoes for bursts of flavor.
- Frozen peas: Convenient, slightly sweet, and a source of fiber and plant protein.
- Broccolini: Tender stems and florets add texture; broccoli is a fine substitute.
- Lemon juice and fresh basil: Lemon brightens the sauce; basil adds a classic, sweet-herb note.
- Capellini pasta: Very thin pasta that cooks quickly and pairs well with light sauces.
How to make Tomato & Basil Lemon Capellini
This recipe is straightforward and suitable for cooks of any level. It yields a restaurant-quality plate in about 30 minutes with minimal fuss.
- Cook the pasta: Bring a pot of salted water to a boil and cook the capellini according to package directions. Drain, rinse briefly under cold water, toss with a drizzle of olive oil to prevent sticking, and reserve until the final step.
- Make the sauce: In a large deep skillet over medium heat, warm the olive oil for about a minute. Add minced garlic and a pinch of crushed red pepper flakes if using; cook until fragrant. Add broccolini with a pinch of salt and sauté for 3–4 minutes.
- Add peas and tomatoes: Stir in frozen peas with another pinch of salt and cook 2–3 minutes. Add chopped Campari tomatoes, season with salt and pepper, and cook until the tomatoes start to release their juices, about 2–3 minutes.
- Finish the pasta: Add the cooked pasta to the pan along with vegan butter (or extra olive oil), halved cherry tomatoes, lemon juice, and additional salt and pepper to taste. Turn off the heat and toss until the butter melts and everything is well coated. Add chopped basil last and toss gently.
- Storage: Eat within 3–4 days for best quality. The pasta is delicious served hot or cold.
Variations on Tomato & Basil Lemon Capellini
Several simple swaps let you adapt this recipe to dietary needs, seasonal ingredients, or preferences:
- Gluten-free: Use a quality gluten-free pasta (chickpea, red lentil, or corn). Follow package directions carefully to avoid overcooking.
- Boost protein: Add cannellini beans or chickpeas, sprinkle nutritional yeast or hemp seeds, or for non-plant-based options, stir in cooked shrimp or chicken. Crumbled feta or grated parmesan also increases protein and richness.
- Substitutions: Swap broccolini for broccoli, cauliflower, or rapini. Use Roma or other medium tomatoes if Campari tomatoes aren’t available. Add other vegetables such as asparagus, spinach, or Brussels sprouts during the sauce step to increase volume and nutrition.
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 a large pot of water on to boil on the back burner. Cook the pasta according to the package instructions. Drain, rinse with cold water, and toss with a drizzle of olive oil to prevent sticking; reserve until the last step.
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In a large deep saucepan over medium heat, warm the olive oil for about 1 minute. Add the minced garlic and crushed red pepper flakes (if using) and cook for 2 minutes until fragrant.
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Add the broccolini with a pinch of salt and cook, stirring occasionally, for 3–4 minutes.
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Stir in the frozen peas and another pinch of salt; cook 2–3 minutes until heated through.
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Add the chopped Campari tomatoes, season with a pinch of salt and freshly ground black pepper, and cook 2–3 minutes until the tomatoes release their juices.
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Add the cooked pasta, vegan butter (or extra olive oil), halved cherry tomatoes, lemon juice, and salt and pepper to taste. Remove from heat and toss until everything is well combined. Stir in the chopped basil last.
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Store in the refrigerator and enjoy within 3–4 days. This pasta is tasty served hot or cold.
Nutrition