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Vegan Bruschetta Pasta

Vegan Bruschetta PAsta

This Vegan Bruschetta Pasta recipe is packed with fresh basil, tomatoes, and balsamic vinegar.

It comes together in 15 minutes using simple ingredients. This recipe is ideal for meal prepping. Also, for an easy 30 minute meal on a busy evening. Another great tip is using a non-stick pan. As a result, you get to use less fat for a healthier dish. While adding beefless crumbles to your Vegan Bruschetta Pasta recipe is optional, it makes the meal more comforting.


  • Hearty
  • Easy to make
  • Comforting
  • Healthy
  • Flavorful
  • High in fiber and nutrients
  • Can be made gluten-free

Without a doubt, my non-vegan family enjoyed this meal so much. Furthermore they ended up making more trips to the kitchen.


Garlic – I recommend fresh cloves of garlic minced finely, but you can use refrigerated minced garlic in a pinch.

Fresh basil – Using fresh is always better but dried will work as well.

Fresh tomatoes – I used grape tomatoes but any kind will do. Simply chop up large ones into approximately 1/2 inch pieces, and halve or quarter cherry tomatoes.

Shredded parmesan cheese – I used a vegan brand but feel free to replace it for the one of your choice. You can add vegan mozzarella or regular if vegetarian.

Balsamic vinegar – This is my favorite ingredient. It adds a delicious mild flavor.

Extra-virgin olive oil, kosher salt, and black pepper

Spices – Dried oregano, basil, cilantro, adobo (optional), onion powder. Feel free to add your choices of spices.

Beefless Crumbles –  Although is it not necessary, I love using beefless crumbles. It adds more flavor and comfort to the recipe. You can replace it with mushrooms or any other meat replacement.

Broccoli – You can add more veggies for more nutrients and fiber.

In conclusion, I always add my Puerto Rican seasonings to my recipes. For this one, I used adobo and veggies that are included in my  Puerto Rican Sofrito recipe.

Here’s a tutorial for this recipe:


If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Other recipes that you would love!

Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto

Butternut Squash Pesto Pasta

Kale, Spinach & Cashew Pesto

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Vegan Bruschetta Pasta


Hey there! Welcome to The Hungry Dragonfly! I’m Mariela, the writer, photographer and recipe developer behind The Hungry Dragonfly!

I share vegetarian and vegan recipes that are simple to follow and require friendly ingredients that are easy to find. Because life is about having a balance. I create healthy recipes and also some comforting dishes, as well. What else can you find here on my blog? I share seasonal baking recipes and tips, lifestyle ideas, pet friendly road trips and coffee shops.

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  1. This pasta dish is so colorful and so inviting! The balsamic vinegar also is such a great touch to give it a little bit of sweet and tangy flavor! Do you make your own adobo seasoning? If so, I’d love to know what you put in yours!

    1. When I make my adobo I used garlic powder, onion powder, turmeric, cumin, oregano, pepper and coriander. When I but it I love using the brand Badia. Thank you so much 😊

  2. I could see this pasta becoming a new family favorite! So nice to have all those veggies and the vegan crumbles to make such a filling meal. Can’t wait to try it out!

    1. Thank you so much! It’s so easy and delicious.

  3. Classic pasta dishes never fail! Something tells me that this pasta is about to be my next pleasure.

    1. Thank you! I hope you like it.

  4. […] Vegan Bruschetta Pasta […]

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