Simple Hearts of Palm Pasta

5 from 3 votes

This Hearts of palm pasta comes together in under 20 minutes with garlic, blistered cherry tomatoes, fresh basil, and a shower of Parmesan. Grain-free, gluten-free, and genuinely delicious - this is the recipe that'll make you a hearts of palm convert.

Prep Time5

Cook Time10

Total Time15

Course: dinner

Cuisine: American, Italian

Diet: Vegan, Vegetarian

Servings:

Author: Brita Britnell

Ingredients

1 package of hearts of palm pasta mine was 9 ounces
2 tablespoons olive oil
2 garlic cloves minced
½ pint cherry tomatoes about a cup
Salt + pepper to taste
Pinch sugar
¼ cup fresh basil chopped
Freshly grated Parmesan optional for serving (Violife makes a delicious vegan version!)

Instructions

In a large skillet over medium heat, add in the olive oil. Add in garlic and cook for 1 minute. Then add in the tomatoes, salt, pepper and sugar. Mix to combine and toss often and cook until the tomatoes begin to burst, about 6 minutes.
2 tablespoons olive oil, 2 garlic cloves, ½ pint cherry tomatoes, Salt + pepper to taste, Pinch sugar
Stir in the pasta and basil and cook for 5 additional minutes and until the pasta is heated through.
1 package of hearts of palm pasta
Garnish with parmesan and additional pepper to taste. ENJOY!
¼ cup fresh basil, Freshly grated Parmesan

Video

Notes

For a vegan version, swap the Parmesan for Violife's vegan Parmesan or use my homemade vegan Parmesan.
Make it a more filling meal by adding a drained can of white beans or some pan-seared tofu to the skillet along with the tomatoes.
Leftovers keep well for up to 3 days. Reheat on the stovetop with a splash of olive oil.

Storage + Reheating - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a small splash of olive oil or water to loosen things up. I'd skip the microwave if possible - the noodles hold up much better on the stovetop.

Nutrition