Place a deep skillet or large saucepan on the stove. Add your dry pasta and pour in the vegetable broth, making sure the pasta is fully submerged. Turn the heat to medium-high and bring to a gentle boil, stirring occasionally, until the broth begins to bubble and the pasta starts softening, about 5 minutes.
Reduce the heat slightly to maintain a lively simmer. Continue cooking, stirring every couple of minutes, until the broth reduces and the pasta becomes al dente, about 10 minutes. You’ll notice the mixture thickening and the pasta soaking up the flavors.
While the pasta cooks, prepare your cherry tomatoes by halving them if large. When about 8 minutes have passed, gently stir the tomatoes into the pan. Their juices will seep out, creating a vibrant, glossy sauce around the pasta.
Check the pasta for doneness; it should be tender but still hold a slight bite. If the sauce is too thin, cook for a few more minutes until it thickens and coats the noodles beautifully. If it’s too thick, stir in a splash of hot broth to loosen it up.
In the last minute of cooking, add the minced garlic and drizzle the olive oil into the pan. Stir until the garlic becomes fragrant and turns golden, about 30 seconds. Be careful not to let it brown too much or it might become bitter.
Turn off the heat. Stir in the nutritional yeast or vegan cheese for a cheesy note, along with chopped fresh herbs. Taste and adjust with salt and pepper to suit your preference.
Let the pasta sit for a couple of minutes to settle and absorb all the flavors. Then, serve straight from the pan, garnished with extra herbs and a drizzle of olive oil if desired. Enjoy the warm, comforting aroma and the glossy, flavorful dish.
