Dairy-free spaghetti with cherry tomatoes and basil

Italian COMBIFAST RECIPE

Dairy-Free Tomato & Basil Spaghetti

Name: Dairy-Free Tomato & Basil Spaghetti
Prep time: 5 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 180 g Spaghetti; 400 g Cherry tomatoes; 240 g Cannellini beans; 3 cloves Garlic; 1 bunch Fresh basil; 2 tbsp Olive oil; 0.5 tsp Chili flakes

A 20-minute pomodoro with no cheese needed: garlic, ripe cherry tomatoes, basil and good olive oil, with white beans folded in for protein.

Prep

5 min

Cook

15 min

Servings

Difficulty

Easy

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Ingredients

Spaghetti180 g
Cherry tomatoes400 g
Cannellini beans240 g
Garlic3 cloves
Fresh basil1 bunch
Olive oil2 tbsp
Chili flakes0.5 tsp

Steps

1
Cook spaghetti in salted water until al dente; keep a cup of pasta water.
2
Meanwhile warm olive oil with sliced garlic and chili flakes 1 minute. Add halved cherry tomatoes and a pinch of salt; cook 6–8 minutes until they burst.
3
Stir in the drained cannellini beans and a splash of pasta water; simmer 2 minutes.
4
Toss with the spaghetti and torn basil. Finish with a drizzle of olive oil.

Nutrition per serving · estimate

Calories: 520
Protein: 19 g
Fiber: 12 g
Carbs: 84 g
Fat: 12 g

Allergens

Gluten

Substitutions

Spaghetti → Gluten-free spaghetti
Cannellini beans → Chickpeas or butter beans

15 Minute Quick Vegan Vegetarian Dairy-Free High Fiber Budget Friendly Family Friendly

By CombiFast Kitchen · Updated September 5, 2026