Bruschetta Pasta

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.

Bruschetta Pasta

Ingredients

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)

Instructions

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!