Origine Herb-Infused Tomato Pasta

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh pasta tossed in a vibrant tomato sauce with basil, mint, and lemon zest, embodying the 'Origine' concept of surprising flavor combinations from Brussels markets. This Belgian Fusion-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs fresh pasta, cherry tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Belgian Fusion cuisine 450 cal/serving

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Ingredients

12 oz (340g) fresh pasta
2 cups (300g), halved cherry tomatoes
1/4 cup (15g), chopped fresh basil
2 tbsp (5g), chopped fresh mint
2 cloves, minced garlic
3 tbsp olive oil
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
1/2 cup reserved pasta water

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Instructions

Step 1: Cook pasta: Bring 4 quarts salted water to a rolling boil. Add 340g fresh pasta and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
Step 2: Sauté tomatoes: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Add 300g halved cherry tomatoes and cook for 5 minutes until they break down, stirring occasionally.
Step 3: Finish sauce: Stir in 15g chopped basil, 5g chopped mint, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Add drained pasta and 1/2 cup reserved pasta water. Toss vigorously for 1 minute until sauce coats pasta and thickens.
Step 4: Serve immediately: Plate with extra herbs and lemon zest for garnish.