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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. 
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Course dinner, Italian, Main Course
Cuisine Italian
Servings 6 people


  • non-stick pan


  • 1 box spaghetti pasta - 1 pound organic
  • 1/4 cup sweet peppers chopped
  • 1/4 cup green pepper chopped
  • 2 cloves fresh garlic minced
  • 2 cups vegan beefless crumbles
  • 1 tsp adobo seasoning for the beefless crumbles if using
  • 1/2 tsp of each dried oregano, basil, cilantro and parsley
  • 1/4 cup black olives halves
  • 1 handful fresh basil leaves
  • 1/4 cup vegan parmesan
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil organic
  • 1 cup broccoli
  • 1 - 1/2 cup marinara sauce organic
  • 1 cup veggie broth use it as need it
  • 1 cup grape tomatoes halves


  • Cook pasta according to package instructions, rinse in cold water and set aside.
  •  In a large skillet over medium heat, add vegetables and sauté for about 2 minutes.
  • Add a few tablespoons of veggie broth to sauté the veggies.
  •  Add beefy crumbles and adobo seasoning. Folding to incorporate.
  • Add spices , 1/2 of the marinara sauce and a few tablespoons of veggie broth.
  • Add the rest of the ingredients one at a time.
  • Cook for about 5 minutes. Add pasta and fold to incorporate.


**Feel free to replace the vegan crumbles for mushrooms or any other meat replacement.
**Any kind of pasta will do.
**I use "Badia" adobo seasoning. You can find it at any supermarket. If you don't have adobo use garlic and onion powder.
Keyword 30 minute meals, bruschetta pasta, easy meals, pasta, vegan, vegan bruschetta pasta, Vegan pasta
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