I posted a photo of this dish months ago on Instagram, after whipping it together with what I had in the house on one of those cupboards-are-gettin-kinda-bare nights. And wouldn’t you know it? It was one of my most popular photos of 2017 and people have been asking for the recipe … the recipe I hastily jotted down on a scrap piece of paper because I was hungry and in a hurry. I have now remade it twice to get the recipe just right (note to self: better handwriting needs to be a goal in 2018), and I bring you an easy peasy yummy gluten-free, vegan cheesy tomato pasta bowl. It’s also just as easy to use this recipe to make the dish with regular pasta and regular cheese, so don’t run away if you don’t eat dairy-free, vegan or gluten-free. 🙂
How is this cheesy AND dairy-free and vegan? Because I used a dairy-free “cheese” (Daiya brand mozzarella shreds). And how is it gluten-free? Because I used a gluten-free pasta and a gluten-free soy sauce. I don’t have to eat gluten-free, but I have found that I actually prefer gluten-free pasta because it doesn’t make me feel as bloated as regular pasta. I typically buy a rice/quinoa blend of gluten-free pasta, and my favorite one is at Trader Joe’s. Not all gluten-free pasta is created equal, in my experience. Some get really mushy quite easily, while others hold their shape and texture well. The gluten-free pasta you buy is half the equation, I think. The other half is how long you boil it. Any pasta will get mushy if you overcook it, but I’ve found this to be even more true of gluten-free options.
This vegan cheesy tomato pasta bowl recipe won’t win any low carb award, but what pasta recipe would? However, it scores big in the categories of taste, ease, speed and budget. And with all the tomatoes, it’s healthy too. You can easily add more vegetables if you like. I think I may try adding sliced zucchini or some leftover steamed broccoli in the future …
Pin it/save it and make it sometime soon! Let me know how it turns out. I love hearing from you all!