Caprese Pasta

"A quick and simply delicious pasta with creamy mozzarella and juicy roasted tomatoes."
-- @shelbyykhan
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  • Recipe Card
Prep time 15mins
Cook time 15mins

Recipe Card


  • 1 pkg gluten free pasta of choice
  • 3 tablespoon olive oil
  • salt and pepper
  • 1 pkg cherry tomatoes (desired amount)
  • 5 cloves garlic
  • 1/4 cup vegetable stock
  • 1/4 cup heavy cream
  • 1/2 cup shredded parmesan
  • 1/4 cup reserved pasta water
  • 1 bunch chopped fresh basil
  • 1 pkg drained mozarella pearls


  • Step 1

    Set a pot of generously salted water to boil. Cook pasta according to package instructions. Save about 1/4 cup of pasta water just prior to draining. Remove from pot, and set aside.

  • Step 2

    Preheat oven to 425. Make a tiny slice in each of the cherry tomatoes (this prevents bursting in the oven and retains all the juices!) Toss tomatoes and garlic cloves in olive oil on a baking tray. Season with salt and pepper. Bake for 10 minutes until fragrant and softened. Remove from oven.

  • Step 3

    In the pot previously used to cook the pasta on medium heat, warm olive oil until shimmering. Add tomatoes and garlic to pot, and add veggie broth. Bring to a simmer for about 5 minutes.

  • Step 4

    Add heavy cream, and parmesan. Stir to melt the cheese. Add salt and pepper to taste.

  • Step 5

    Add cooked noodles, and pasta water as needed to thin sauce. Fold to coat the noodles. Turn off heat.

  • Step 6

    Add mozzarella pearls, and chopped basil in (saving some basil for serving!)

  • Step 7

    Season as needed with salt and pepper.

  • Step 8

    Serve topped with fresh basil, a little olive oil, or a drizzle of balsamic glaze if desired.