Vegan Pasta Fresca

This Vegan Pasta Fresca is a bright and satisfying dish that comes together quickly, perfect for busy weeknights or a light lunch. It delivers fresh flavors with minimal effort while using simple ingredients you most likely have on hand.

I first made this after craving something fresh but substantial on a weekday evening. The balsamic reduction with sweet tomatoes became an instant favorite in our house.

Ingredients

• 16 ounces dry penne or your favorite pasta: The pasta is the main base so choose a quality brand for good texture
• 3 tablespoons olive oil: Adds richness and helps soften the onion without overpowering
• 1 large red onion thinly sliced: Red onion provides sweetness and a mild bite making the sauce lively
• 5 medium cloves garlic minced: Garlic is essential for depth so use fresh cloves for the best aroma
• 10 to 12 ounces grape or cherry tomatoes halved: The juicy tomatoes evaporate down into a natural sauce, select ripe and firm ones
• ½ to ¾ teaspoon fine sea salt: Balances flavors throughout the dish, use sea salt for subtle nuance
• Freshly cracked black pepper: Adds gentle heat and brightness, freshly ground is best
• ½ cup good quality balsamic vinegar: Creates a syrupy tangy glaze, invest in a decent vinegar for true flavor
• 3 ounces fresh baby spinach about 3 cups: Provides color and nutrition, choose vibrant and tender leaves
• Optional proteins canned chickpeas white beans baked tofu seitan or sausage: Add whatever you enjoy to make it more filling
• 1 small lemon optional but recommended: A squeeze of lemon brightens the whole dish and lifts the balsamic sweetness
• Vegan Parmesan cheese shaved Violife or other plant-based cheese: Offers a savory finishing touch

Instructions

Cook The Pasta:

Cook pasta in generously salted water according to package instructions until al dente. Drain well in a colander and set aside. Properly cooked pasta should have a slight firmness to the bite to hold up in the sauce.

Build The Base:

Heat olive oil in a large saute pan or pot over medium to medium low heat. Add the thinly sliced red onion and gently cook for about 5 minutes or until softened without browning. This slow cook develops sweetness crucial to the dish.

Add Garlic And Tomatoes:

Stir in the minced garlic and halved tomatoes. Continue cooking for 3 to 4 minutes until the tomatoes soften and release their juices, creating a little vibrant sauce. Season with freshly cracked black pepper and half a teaspoon of fine sea salt to balance.

Simmer With Balsamic Vinegar:

Pour in the balsamic vinegar and let the mixture simmer gently for 4 to 5 minutes until the vinegar reduces slightly and thickens. This step infuses a tangy sweetness that complements the tomatoes beautifully.

Combine Pasta And Spinach:

Add the cooked pasta and fresh baby spinach to the pan. Toss everything together until the spinach wilts, about 1 to 2 minutes. If using protein, incorporate it now to warm through. Add juice from half a lemon if you want extra brightness.

Finish And Serve:

Taste and adjust seasoning with more salt and pepper as needed. Remove the pan from heat. Serve the pasta warm topped generously with shaved vegan Parmesan cheese and lemon wedges on the side for squeezing.

Store leftover pasta in an airtight container in the refrigerator for up to three days. Reheat gently in a pan adding a splash of water or broth to loosen the sauce if needed. This keeps the tomatoes from drying out.

Ingredient Swaps

You can substitute penne for any short pasta like rigatoni or farfalle for different textures. Use baby kale or arugula instead of spinach for a peppery note. If you do not have balsamic vinegar, a mix of red wine vinegar and a touch of maple syrup works in a pinch.

Serving Ideas

Pair this pasta with a crisp green salad and crusty bread to complete the meal. Drizzling some toasted pine nuts on top adds a lovely crunch. A chilled glass of vegan white wine is a delightful companion.

Seasonal Twists

In summer use fresh heirloom tomatoes for an even sweeter natural sauce. During colder months, roast cherry tomatoes for deeper flavor before adding to the pan. Add fresh herbs like basil or oregano for an aromatic touch reflecting seasonal bounty.

This Vegan Pasta Fresca combines fresh ingredients and quick preparation making it a perfect choice for any day. Enjoy the balance of tangy balsamic and sweet tomatoes with every bite.

Frequently Asked Recipe Questions

→ What pasta works best for this dish?

Penne or any similarly shaped pasta holds the sauce well and cooks evenly to a tender bite.

→ Can I substitute balsamic vinegar with something else?

Yes, red wine vinegar or apple cider vinegar can provide acidity, but balsamic offers a subtle sweetness that balances the tomatoes.

→ How do I prevent the onions from browning too much?

Cook the onions over medium to medium-low heat and stir frequently to keep them soft and translucent without browning.

→ Is the lemon juice essential for the flavor?

While optional, lemon juice adds a bright, fresh note that complements the rich balsamic and enhances the overall taste.

→ What vegan protein options pair well with this dish?

Canned chickpeas, white beans, baked tofu, seitan, or vegan sausage all add texture and protein without overpowering the dish.