Cherry Tomato and Cream Conchiglie

Cherry Tomato and Cream ConchiglieI know, I know; this isn’t very exciting at all. But I’ve been extremely busy this week between university and my job, and could barely find the time to cook anything at all. This one came to be out of necessity: they were pretty much the only ingredients I had left in the house! It might not seem very exciting, but it took me 15 minutes from start to finish and is extremely delicious. 

Ingredients (serves 2)

  • 1/2 small red onion
  • 2 cloves of garlic
  • 150g cherry tomatoes
  • handful of basil
  • 75ml oat cream
  • 400g pasta
  • salt
  • pepper
  • 2 tbsp nutritional yeast
  • olive oil

Preparation (15 minutes)

Fill a pot with water and bring it to boil. In the meantime, finely chop the onion and put on a pan on medium high heat with a generous amount of olive oil. Add the cloves of garlic, halved. Chop up the cherry tomatoes into fourths or eighths, and add to the pan when the onion has turned golden brown. Mix together, and add about half of the basil. By now the water should be boiling, add lots of salt and the pasta and stir every two minutes until its ready (usually about 1 minute less than the pack says). After the tomatoes have been cooking for about 5 minutes, remove from the heat, and add the cream and the rest of the basil. When the pasta is almost ready, put the pan with the tomatoes back on maximum heat while you drain the pasta. Toss the pasta back in the pot, add the sauce from the pan, and stir well. Add some pepper and the nutritional yeast, and enjoy!