Bruschetta Pasta… this recipe reminds me of the simple flavors of bruschetta. The sauce is an uncooked tomato sauce with basil and garlic. I really think that only ripest, home grown tomatoes will do for this dish. Fortunately, I was blessed with a bag of homegrown tomatoes recently.
This recipe is a variation from Jeanne Lemlin’s Vegetarian Pleasures: A Menu Cookbook. I adjusted to what I had on hand and cut down the oil. Did you know that this cookbook was the very first vegetarian cookbook I ever owned? It is in “well loved” condition, sadly, it is out of print. She has a new cookbook out called Simply Satisfying which is supposed to be an updated version of Vegetarian Pleasures.
3 cups fresh tomatoes - cored, seeded, and diced
1/4 cup fresh basil, sliced thin
3 garlic cloves, minced
1/4 cup olive oil
1/2 tsp red pepper flakes (or to taste)
1/2 tsp salt
12 oz pasta, cooked according to package directions
1/2 cup grated Parmesan cheese (I used the vegan Parmesan cheese recipe below)
Combine tomatoes, basil, garlic, olive oil, red pepper flakes, and salt in a bowl. Stir to combine. Let sit at room temperature and marinate for 2 hours.
Toss pasta with Parmesan cheese, then add tomato mixture and toss again. Best served at room temperature.
For the Vegan Parmesan Cheese
1 cup nutritional yeast flakes
1/2 cup raw almonds (blanched* and patted dry)
1/2 tsp salt.
*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!