One-Pot Tomato Basil Pasta

With Almond Parmesan

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Craving pasta, but don’t feel like cooking, let alone using more than one pot? Herein lies your salvation. This pasta is our take on the famed “one-pan pasta” with a few flavor twists. Featuring bright basil, cherry tomatoes, and a homemade almond Parmesan, it’s the perfect fast supper. You can make and store the almond Parmesan ahead of time to have on-hand for dairy- and cholesterol-free sprinkling to add nutty, cheesy flavor to all of your dishes.

In Your Box (serves 2)

  • 12 oz. Cherry Tomatoes
  • 4 Garlic Cloves
  • 1 Yellow Onion
  • 8 Basil Sprigs
  • Info
    12 oz. Spaghetti
  • ½ tsp. Red Pepper Flakes
  • Info
    2½ oz. Almonds
  • 1 Tbsp. Nutritional Yeast
  • ½ tsp. Garlic Powder

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    710
  • Carbohydrates
    59g
  • Fat
    31g
  • Protein
    17g
  • Sodium
    283mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Blender/Food Processor/Immersion Blender
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Halve or quarter cherry tomatoes. Thinly slice garlic and onion. Roughly tear ¾ of basil leaves. Stack remaining basil leaves, roll into a cylinder and slice across the length of the roll creating very thin strips (chiffonade).

  • 2

    Make the Pasta

    Combine uncooked spaghetti, tomatoes, onion, garlic, torn basil (reserving the chiffonade leaves for garnish), 2 Tbsp. olive oil, 2 tsp. salt, half the red pepper flakes (reserving remaining for garnish, if desired), and 4 ½ cups of water in large pot. Bring to a boil over high heat uncovered. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

  • 3

    Make the Almond Parmesan

    Place almonds, nutritional yeast, garlic powder, and a ½ tsp. of salt in food processor/blender and process until a crumb-like consistency is reached. Salt and pepper to taste and set aside. Rake mixture with a fork to break up any clumps.

  • 4

    Plate the Dish

    Divide pasta among 4 bowls (hooray for leftovers!). Garnish with basil chiffonade, a drizzle of olive oil, remaining red pepper flakes, and a sprinkle of almond Parmesan.

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