Creamy Vegan Bruschetta Pasta with Blistered Tomatoes
This Creamy Vegan Bruschetta Pasta with Blistered Tomatoes is a fresh and flavorful twist on classic creamy tomato pasta. Juicy blistered tomatoes, garlic, and bruschetta together in a rich, dairy-free sauce for an easy vegan pasta recipe that’s perfect for a quick, healthy dinner.
Servings: 6 servings
Calories: 363kcal
Equipment
- 1 high speed blender *to make the sauce in
- 1 1/2 baking sheet, lined *to blister tomatoes on
- 1 large pot *to cook pasta vin
- 1 colander *to drain pasta in
Ingredients
- 12 ounces protein pasta *I like chickpea pasta
- 2 cups cherry tomatoes, halved
- 1.5 tablespoons avocado oil
- Salt and pepper to taste
For the sauce
- 1 (12 ounce) jar of Trader Joe's Bruschetta
- 1 cup cashews, soaked
- 2 tablespoons nutritional yeast
- 1 large garlic clove, minced
- ½ cup reserved hot pasta water *Plus a few additional tablespoons as needed
Optional
- fresh minced basil for topping
Instructions
- *Make sure you have soaked your cashew in a bowl of water overnight (12 hours min) or in very hot water for at least 30 minutes.
- Broil the tomatoes. Preheat your oven to the broil setting. Slice the cherry tomatoes in half and place them on a lined baking sheet. Drizzle with avocado oil, season with salt and pepper, and gently toss to coat. Spread the tomatoes into an even layer, and broil for about 10 minutes, or until they are blistered, juicy, and slightly charred. Remove from the oven and set aside to cool slightly.
- Cook the pasta according to package instructions. Save about a cup of hot pasta water, and then drain the pasta into a colander. Place the drained pasta back into the hot pot.
- While the noodles are cooking, make the blender sauce. Add all the ingredients to the blender base, including the jar of bruschetta, soaked cashews, nutritional yeast, garlic, and 1/2 cup of hot pasta water. Blend until smooth and creamy. *Add additional hot pasta water 1 tablespoon at a time as needed to thin the sauce more.
- Pour the sauce over the hot pasta. Add the blistered tomatoes to the pot, as well. Give it all a good stir. Serve immediately with optional minced basil.
Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water to loosen the sauce if needed.
Tips and Modifications:
Soak your cashews properly for the creamiest vegan pasta sauce. For best results, soak them for 2–4 hours, or use hot water for a quick 15–20 minute soak.
Salt your pasta water well to enhance the overall flavor of this creamy tomato pasta and help season the dish from the inside out.
Reserve some pasta water before draining. This helps create a silky, smooth sauce that clings perfectly to the noodles.
Blend the sauce until completely smooth. Using a high-speed blender will give you the best creamy texture and prevent any graininess.
You can easily make this recipe gluten-free by using your favorite gluten-free pasta.
Nutrition
Serving: 1.23cups | Calories: 363kcal | Carbohydrates: 42g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 96mg | Potassium: 302mg | Fiber: 10g | Sugar: 8g | Vitamin A: 243IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 7mg