Bruschetta Pasta

5 from 3 votes

Try this vegan bruschetta pasta recipe for a quick, easy dinner with a few ingredients in under 15 minutes.

Course: Entrees

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 244kcal

¼ cup Raw cashews, sunflower seeds, silken tofu, or white beans (reduce water by half if using tofu or beans)
¼ cup vegetable broth
2 Tablespoons balsamic vinegar

Boil a large pot of water with 2 teaspoons of salt.
When the water is boiling, add 8 ounces of dry pasta of choice.
Cook for the time designated on the pasta package (my pasta required 9 minutes), and reserve ¼ cup of pasta water before draining the pasta.
In a second skillet, on the stove, on medium heat, saute the minced garlic and onions until the onions are translucent.
Add the cut tomatoes and the Italian seasoning.
Cook the tomato, garlic, and onion mixture until the tomatoes break down.
Drain the pasta in a colander and return it to the pasta pot.
Add the pasta water to the cooked pasta.
Then, add the cooked tomato, onion, and garlic mixture.
Add the 2 Tablespoons of balsamic vinegar.
Stir to combine.
Add the chopped fresh basil.

For a creamy version, blend ¼ cup of raw cashews, 2 Tablespoons of balsamic vinegar, and ¼ cup of vegetable broth.
Add it to the cooked pasta and other ingredients.

Always salt your pasta water and bring it to a full boil before adding the noodles to the pot of water.

If using gluten-free pasta, I suggest rinsing the pasta to remove the film that generally covers gluten-free pasta.

When cooking the tomato bruschetta mixture, use a small amount of vegetable broth to avoid the ingredients sticking to the skillet.