April 18, 2019

Fun Fact : Bruschetta is my favorite appetizer of. all. time. Whenever there’s a potluck or a get-together, my go-to dish is this Pea Pesto Bruschetta. It’s so flavorful, fresh, light, and out of this world good – my friends and family can attest to this!

Fun Fact #2 : Ya’ll should know this already, but pasta is my favorite food of all time. Like, I can eat a ridiculous amount of noods and not get full. I am the human pasta/noodle garage disposal, and I have no shame in admitting this. I love them so, so, sooo much (example A, B, and C).

I have no idea why the thought of combining these two dishes hasn’t crossed my mind much sooner. I mean…instead of putting bruschetta mix on bread, why not toss it in pasta with balsamic cream sauce?! Duh, Ashley.

I guess that saying is true, though. Good things do come to those who wait, because this Vegan Bruschetta Chickn Pasta is the best thing that’s happened to my taste buds in a long time!

Grab a drink and let’s get to making the best Vegan Bruschetta Pasta!

Aside from this Vegan Bruschetta Chickn Pasta tasting stupid good, it’s also extremely easy to prepare! Delicious and easy are two words I always want in the same sentence.

After you prepare your bruschetta mix, you just let it sit in for a few minutes to let the flavors marry. While the noodles are cooking, prepare the sauce, pan sear the vegan chicken…and voilà! All you have to do is toss all the ingredients with the cooked noodles and you’ve got a quick, seasonal, and flavorful meal in less than 30 minutes!

This is the perfect meal for an easy weeknight dinner! If you’re still looking for Easter Sunday dinner inspiration, this is the dish for you as well!

I hope you love my Vegan Bruschetta Chickn Pasta as much as we do! If you give it a try, make sure to snap a photo and tag me on Instagram at @eat_figs_not_pigs. I love seeing you recreations of this recipe!

Additionally, if you try this recipe, I would so appreciate it if you would kindly rate it and leave a comment below! Til next time, friends!

XOXO

5.0 from 3 reviews

Vegan Bruschetta Chickn Pasta with Balsamic Cream Sauce

 

Save Print

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Bruschetta and Pasta unite to make and easy, fresh, and delicious meal that's ready in less than 30 minutes!

Author: Ashley

Recipe type: Vegan

Cuisine: American

Serves: 4-6

Ingredients

• 24 oz cherry tomatoes, quartered
• 1 cup fresh basil + more for garnish, chopped
• 6 cloves garlic, minced
• 2 TBS + 2 tsp extra virgin olive oil, separated
• 1 LB fettuccine noodles
• 6 TBS vegan butter, such as Earth Balance
• 1 cup finely chopped white onion
• 1½ TBS all purpose flour
• 1 tsp vegan chicken bouillon base, such as Better Than Bouillon - or half vegan chicken bouillon cube, such as Edward and Sons*
• 2 cups vegan half & half, such as Forager or Ripple*
• ⅓ cup balsamic vinegar
• ¼ cup vegan parmesan, such as Follow Your Heart + more for garnish
• 4 vegan chicken breast, such as Gardein Chick'n Scallopini or Gardein Chicken Strips
• 2 tsp Italian Seasoning
• Sea salt & Fresh pepper, to taste

Instructions

1. In a bowl, combine tomatoes, 1 cup chopped basil, garlic, 2 TBS olive oil, 1 tsp salt, and ½ tsp pepper. Mix thoroughly so that all the ingredients are well incorporated. Set aside.
2. Meanwhile, cook noodles according to package direction. Drain, but do not rinse!
3. In a large non-stick sauce pan on medium heat, add butter. Once the butter is melted, add the onion and season with 1 tsp salt. Saute, stirring often, until the onions brown and slightly caramelize, but don't burn - about 15 minutes.
4. Sprinkle the onions with flour and mix well to combine. Add bouillon base or cube and mix again. Slowly stir in half & half and balsamic vinegar. Increase heat to high and bring the sauce to a boil. Reduce heat to low and simmer for 15 minutes. The sauce should thicken quite a bit.
5. Meanwhile, while sauce is simmering, heat another nonstick pan on medium high heat. Sprinkle chicken strips with Italian seasoning and a bit of salt. Toss to combine. Add the remaining 2 tsp of olive oil to the pan. Once the oil is hot, saute chicken until slightly browned and cooked through, about 5 minutes. Set aside.
6. Turn the heat off on the sauce and add vegan parmesan and stir to combine.
7. Toss the cooked noodles with the sauce, tomato mixture, and sliced vegan chicken strips. Season with additional salt and pepper to taste. Garnish with additional basil and vegan parmesan cheese.
8. ENJOY!

Notes

*If you are unable to find vegan chicken bouillon base or bouillon cubes, you can use vegetable bouillon
*If you are unable to find vegan half and half, there are many recipes online for cashew cream sauce that will work in replacement of half and half

3.5.3251