Pasta – I used organic pasta. Feel free to use any shape you love – this recipe for breadcrumbs pasta works with fusilli, penne, rotini, rigatoni, spaghetti or even gluten‑free varieties.
Breadcrumbs – I made my own seasoned Italian breadcrumbs (pangrattato) for maximum crunch and flavor in this pasta with breadcrumbs dish. You can also use panko or store‑bought breadcrumbs if you’re short on time.
Veggies – I added green peas for a pop of color and sweetness. You can easily switch in or omit any veggie you like – zucchini ribbons, roasted peppers, broccoli florets all work beautifully.
Garlic – Garlic is the star of the show here. Use plenty of fresh cloves to build that deep, savory base for this garlicky breadcrumbs pasta.
Fresh herbs – I chose fresh cilantro which pairs beautifully with the garlic and olive oil. If you prefer a classic Italian profile, substitute parsley instead.
Mixed herbs and red pepper flakes – Two simple seasonings that boost flavor and heat in this budget‑friendly, pantry‑friendly vegan pasta dish.
Cheese (optional) – I topped the dish with vegan Parmesan cheese, for a dairy‑free finish. You can skip the cheese entirely for a pure crunchy breadcrumbs pasta, or add regular Parmesan if you’re not vegan.
Olive oil – A good quality extra‑virgin olive oil is essential here – it brings richness, helps the pangrattato crisp up, and ties all the flavors together on this vegan pasta salad.
