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Gluten Free Chocolate Cherry Tomato Cavatappi

Homemade, garden-fresh tomato sauce in an original + creamy version served over my favorite gluten-free pasta!
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people


  • 1 box Banza chickpea cavatappi gluten-free spaghetti would do fine but trust me when I say you'll want that sauce pooled up in the pasta spirals!
  • 2 tbsp (good) olive oil
  • 4-5 small tomatoes
  • 2 cups chocolate cherry tomatoes any cherry tomatoes from your garden will do the trick, the more robust the flavor, the better!
  • 1/4 cup balsamic vinegar I used apricot balsamic vinegar, which if you can get your hands on, will take this to the next level I swear it!
  • 1/2 medium diced onion
  • 1 clove minced garlic
  • handful of fresh basil
  • 2 tsp smoked sea salt
  • 1 tsp black pepper

(For creamy version)

  • 2 cups soaked cashews
  • 2 tbsp plant milk
  • 1/2 cup nutritional yeast


  • Heat olive oil in large cast iron skillet over medium heat
  • Add tomatoes and without stirring let them simmer for 5 minutes
  • Bring a medium pot of water to a boil and cook pasta in it
  • Drizzle tomatoes with balsamic vinegar and gently stir to combine
  • Toss in onion, garlic, salt, and pepper and give another gentle stir
  • Let simmer for 5 minutes
  • Add sauce mixture to blender and pulse until tomato skins become unnoticeable
  • To make the creamy sauce, add extra ingredients to the blender and blend until smooth
  • Pour sauce of choice over cavatappi and serve warm