Vegan Bruschetta Pasta

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Sweet Pea Living | Vegan Bruschetta Pasta | Plant-Based | Vegan

This is Sweet Pea Living’s 100th recipe! Can you believe it?! To celebrate, I wanted to feature a simple recipe that anyone can make and enjoy. Remember my Bruschetta Stuffed Grilled Chicken from last year? This is the new vegan-ized version and it is fantastic! Not only is this recipe easy to make, but it’s also flavorful and perfect after a long day of work.

I want to take a moment to thank all of you for your continued support and love! I appreciate it and truly enjoy sharing my recipes with all of you. I hope you enjoy them as much as I do! 

Vegan Bruschetta Pasta


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

INGREDIENTS
 6 oz spaghetti
 2 tbsp extra virgin olive oil (EVOO)
 3 cloves garlic, minced
 8 campari tomatoes, diced
 ½ cup fresh basil, chopped with some separated for garnish
 1 red spring onion, minced with green parts separated for garnish
 salt and pepper, to taste

INSTRUCTIONS
1

Cook spaghetti according to directions. Drain and set aside.

2

In a large pan, heat EVOO with garlic, tomatoes, onion, basil, salt, and pepper. Heat for 3-4 minutes, until simmering.

3

Add pasta to pan. Mix well and garnish with fresh basil and spring onion. Serve hot and enjoy!

Ingredients

INGREDIENTS
 6 oz spaghetti
 2 tbsp extra virgin olive oil (EVOO)
 3 cloves garlic, minced
 8 campari tomatoes, diced
 ½ cup fresh basil, chopped with some separated for garnish
 1 red spring onion, minced with green parts separated for garnish
 salt and pepper, to taste

Directions

INSTRUCTIONS
1

Cook spaghetti according to directions. Drain and set aside.

2

In a large pan, heat EVOO with garlic, tomatoes, onion, basil, salt, and pepper. Heat for 3-4 minutes, until simmering.

3

Add pasta to pan. Mix well and garnish with fresh basil and spring onion. Serve hot and enjoy!

Vegan Bruschetta Pasta

Vegan Bruschetta Pasta

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