Vegan herby pasta with tomatoes and olives

Sometimes it just has to be a big bowl of pasta! Right?! Like this vegan herby pasta with tomatoes and olives. Packed with flavor and veggies. So comforting and insanely delicious. Hope you feel la dolce vita! 

The Recipe

Vegan herby pasta with tomatoes and olives 

Ingredients

2 tablespoons olive oil

6 garlic cloves

10 olives, marinated

24 ounces / 680 g cherry tomatoes

1/8 cup / 30 ml balsamic vinegar

1/2 cup / 120 ml vegetable broth

2 teaspoon thyme leaves

2 teaspoons oregano leaves

20 basil leaves

salt and pepper to taste

16 ounces / 1 lb / 454 g pasta (I used thin whole grain spaghetti)

Instructions

1. Bring a big pot with lightly salted water to boil.

2. In a pot heat 2 tablespoons olive oil and cook garlic, olives and tomatoes for about 5 minuted on medium to high heat until aromatic. Add herbs, balsamic vinegar and vegetable broth and let simmer until pasta is done.

3. Cook pasta al dente (following instructions on package).

4. Drain pasta and add to the sauce. Combine well and season with salt and pepper. Serve with vegan cheese, if desired. ENJOY!