This peach tomato basil pasta is something I don’t think has been done before… It is a recipe I truly look forward to making every summer!
I am thrilled to finally share this simple, delicious recipe with you all! For those that don’t know, I grew up eating A LOT of pasta. It was pretty much the main thing my mom would make for us so we liked to get creative when it came to yummy pasta recipes!
I have to credit this peach tomato basil pasta recipe to my mom.
She would always cook with fresh and simple ingredients, inspired by her time spent in Italy. She always used fresh tomatoes in her sauces. Canned tomatoes or tomato sauce just did not exist in our household. Which looking back was pretty remarkable that everything was literally made from scratch being she was a single working mom. I think that is how she managed to cook for us most nights, by using minimal but quality ingredients whenever possible.
One of the pasta staples was a simple tomato basil pasta.
One summer my mom decided to add some fresh peaches to the recipe. To be completely honest I was little apprehensive of the idea. I wasn’t sure how it would work but it fit perfectly.
I am huge fan of peaches, raw or cooked. When combined with freshly cooked tomatoes, basil and, little salt and pepper it all just pairs together seamlessly and is an ideal summer dish!
This recipe is sweet but not in the way it is weirdly dessert like. If you enjoy tomato basil sauce, you’ll love this peach tomato basil pasta recipe!
Ingredients Needed:
1-2 ripe yellow peaches (I usually use one 1 large or 2 small for this recipe)
1 pint of cherry tomatoes (sub for 2 vine ripen tomatoes)
6 ripe vine ripen tomatoes
1 handful or 1/2 small package of fresh basil
pasta of choice (I like this gluten free penne, fusilli or spaghetti)
sea salt and black pepper
Additions I LOVE with this recipe:
“Brazil nut parmesan” (simply grate Brazil nuts using a microplane and you won’t believe how similar the taste and texture is to parmesan cheese!)
Vegan Ricotta Cheese once you plate the pasta, add some tsp sized dollops of the cheese to your pasta. The combination is delicious!
Pair this delicious pasta with a refreshing summer dessert like my Creamy Lemon Cup Sorbet and Orange Creamsicle Ice Cream.
Peach Tomato Basil Pasta
Equipment
- microplaner optional for Brazil nut parmesan (included above)
Ingredients
- 6 vine ripen tomatoes, diced
- 1 pint cherry tomatoes, halved sub for 2 more vine ripen tomatoes
- 1 large ripe yellow peach, diced sub 2 small, the more the merrier here 🙂
- 3 tsp avocado oil or olive oil
- 1 handful basil, torn extra for topping
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup saved pasta water
- 8 oz gluten free pasta of choice I used penne
Optional Toppings:
- black pepper
- vegan ricotta cheese
- Brazil nuts, grated into "parmesan topping"
Instructions
- Start my dicing up the tomatoes and peach.
- Add avocado oil or olive oil to a sauté pan and heat on a low-medium heat.
- Add the tomatoes, peach, sea salt, pepper and basil and stir until well combined. Turn the heat up to bring to a gentle boil and then reduce to a low simmer.
- Stirring occasionally for about 35-40 minutes. The excess juices will begin to evaporate.
- While that simmers, cook your pasta of choice according to package instructions until al dente.
- Save about 1/4 cup of pasta water before draining your pasta.
- Add pasta water and pasta to your sauce and mix until well coated.
- Cook for an additional 5 minutes or until pasta texture is to your liking and remove from the heat.
- Serve and top with fresh basil, black pepper, Brazil nut parmesan and/or dairy free ricotta and enjoy!
Video
FAQs
Can I substitute the peaches for anything?
Yes! This recipe is actually incredible with mango as well.
Can I use frozen peaches in this recipe?
You can! If you don’t have access to fresh but you have frozen peaches, that works too. Since frozen peaches are frozen at their prime they should bring the same sweetness to this recipe. Just make sure the peaches don’t have anything added to them like sugar etc. Allow them to completely defrost and cook the sauce without them for about 10 minutes before adding them in.
Can I use canned peaches in this recipe?
I haven’t recipe tested these with canned peaches but if you do use them just make there isn’t added sugar and drain all the liquid from the can before adding them into the recipe. You can also add these in after 10 minutes of cooking the sauce. If you try this option, please let me know in the comments below 🙂
If you enjoyed this recipe or have any questions, please let me know in the comments below! Feel free to tag me on Instagram if you make it for a repost @justinecooksvegan. Enjoy!
This looks delicious and I’m going to make it this weekend!
Thank you! Amazing, enjoy!!