This simple pasta is a delicious farewell to the summer tomato harvest. Golden, fried garlic brings a classic counterbalance to sweet cherry tomatoes, while nutritional yeast adds a hit of umami for a fast and vegan-friendly riff on an Italian classic.
Cook spaghetti in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) pasta water.
Finely chop eschalot and garlic. Halve the cherry tomatoes.
Heat a large frypan over medium-high heat. Add 20ml (1 tablespoon) olive oil, garlic and eschalot, and cook for 1 minute or until fragrant. Add cherry tomatoes and cook for 5 minutes or until they start to collapse.
Add sugar and Happy Healthy Yeast, and cook, stirring until yeast is dissolved.
Add the remaining olive oil, pasta and reserved pasta water to the pan and stir together to emulsify the sauce. Add mountain pepperleaf, season with salt and stir to combine.
Pick parsley leaves from their stems and finely chop. Divide pasta between bowls and sprinkle with parsley to serve.