PlantYou’s Bruschetta Summer Pasta Is Peak-Season Perfection

Name: PlantYou’s Bruschetta Summer Pasta Is Peak-Season Perfection
Prep time: 15 min
Total time: 20 min
Ingredients: 1 lb. uncooked whole wheat or gluten-free linguine; 5 vine-ripened tomatoes, chopped; 1 cup sliced (into strips) fresh basil leaves; 4 garlic cloves, minced; 1 Tbs. olive oil (optional); 2 tsp. salt; 1 tsp. freshly ground black pepper + additional; 1 cup crushed (in pestle and mortar) pistachios, pine nuts, or hulled sunflower seeds; 3/4 cup nutritional yeast; 1/2 cup vegan feta (optional)

Fresh tomatoes, basil and garlic create a no-cook sauce that's ready in just 20 minutes!

By Editorial Staff

Comments

Shahad Odah

Forget complicated summer dinners—Carleigh Bodrug’s Bruschetta Summer Pasta is about to become your warm-weather staple! The PlantYou founder transforms peak-season tomatoes, fresh basil, and garlic into a vibrant no-cook sauce that comes together in minutes. Inspired by the iconic Silver Palate Cookbook, this plant-based twist skips the heavy cream but delivers all the fresh, bright flavors you crave. Crushed pistachios add unexpected crunch, while nutritional yeast brings that savory depth. The secret? Tossing hot pasta with raw tomatoes creates a light, silky coating that tastes like summer in a bowl. Ready in just 20 minutes, it’s proof that the best recipes let incredible ingredients shine!

For more delicious recipes from Carleigh, check out her new cookbook PlantYou Quickies, out September 29, 2026.

Total Time

20 min

Prep Time

15 min

Ingredients

1 lb. uncooked whole wheat or gluten-free linguine
5 vine-ripened tomatoes, chopped
1 cup sliced (into strips) fresh basil leaves
4 garlic cloves, minced
1 Tbs. olive oil (optional)
2 tsp. salt
1 tsp. freshly ground black pepper + additional
1 cup crushed (in pestle and mortar) pistachios, pine nuts, or hulled sunflower seeds
3/4 cup nutritional yeast
1/2 cup vegan feta (optional)

Instructions

Cook linguine in salted boiling water until al dente, reserving 1 cup pasta cooking water before draining.

Combine tomatoes, basil, garlic, oil (if using), salt and 1 tsp. pepper in large bowl. Drain pasta and immediately toss with "tomato sauce." Stir in 1/2 cup reserved pasta water, adding more as needed to coat noodles. Add pistachios, nutritional yeast, pepper to taste, vegan feta (if using) and toss. Serve.

Nutrition

Calories: 693
Protein: 26g
Fat: 24g
Carbs: 100g
Fiber: 9g

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