With just a few fresh vegetables you can make this easy and flavorful vegan summer vegetable pasta dish in less than 30 minutes. Choose your favorite pasta. Regular or gluten free spaghetti, penne or farfalle are all perfect for this dish.
Heart healthy Mediterranean diet
This vegan summer vegetable pasta dish ticks many of the diet boxes. It is hearty healthy and Mediterranean in style. I’d consider it light vegan comfort food. It’s incredibly flavorful because of the fresh in season vegetables. Having a mix of naturally sweet and savory vegetables in this pasta dish is incredibly satisfying.
Fresh from the garden
Zucchinis, mushrooms, arugula, cherry tomatoes and basil are featured here in this fresh vegan summer vegetable pasta. The mix of earthy and naturally sweet vegetables balance out the flavors in the dish. Arugula is a peppery leafy green also known as “rocket lettuce.” It adds color and texture to the dish. It is added right at the end of cooking and becomes wilted. Spinach or kale can be easily substituted.
Easy to prepare
If you are new to eating vegan or vegetarian, this is a great dish to start with. It’s so easy to prepare. The vegetables are sauteed and then combined with your favorite pasta. I like keeping sauteed veggies chunky allowing the natural juices and olive oil serve as the “sauce.” Finish the pasta in the veggies to allow for it to absorb additional flavor. I top the pasta with a little extra virgin olive oil, lemon and vegan Parmesan cheese (or nutritional yeast) and fresh basil.
Vegan Parmesan cheese or nutritional yeast can be substituted in pasta dishes for regular Parmesan cheese. I can’t skip this step because I love the salty cheesy flavor. Vegan Parmesan cheese can be purchased at the grocery store. It is usually a mix of cashews, nutritional yeast and seasonings.
Light, healthy and easy to make you’ll love this summer vegetable pasta dish. Spend less time in the kitchen and more time outside enjoying our short beautiful summer.
Summer vegetable pastaCourse: Pasta, Plant-based
With just a few fresh summer vegetables you can make this easy and flavorful vegan pasta dish in less than 30 minutes.
1 lb spaghetti or other pasta
Extra virgin olive oil
2 tablespoons shallots, diced
8 oz mushrooms, sliced
10 oz cherry tomatoes, cut in half
2 medium zucchini, sliced and quartered
2 cloves of garlic, crushed
Handful baby arugula leaves
Juice of half a lemon
Fine sea salt
Fresh ground pepper
Handful basil leaves, torn
Nutritional yeast or Vegan Parmesan cheese
Italian parsley, garnish (optional)
- Cook the pasta according to the directions on the box just shy of 2 to 3 minutes of the cooking time. The pasta should be “al dente” and will be finished off in the vegetable sauce.
- Use a large deep skillet. On medium high heat, add a tablespoon of extra virgin olive oil to the pan. Sauté the shallots and mushrooms until they begin to sweat. Add in the cherry tomatoes, zucchini and garlic. Season the vegetables with a generous pinch of fine sea salt and fresh ground pepper. Continue sauteing the vegetables until they begin to soften
- Drain and add the cooked pasta to the pan coating it with the vegetable sauce. Cook for another two minutes. Add the arugula. Turn off the heat. Finish the pasta with another tablespoon of extra virgin olive oil, basil leaves, lemon juice and nutritional yeast or vegan Parmesan. Garnish with Italian parsley if desired and serve immediately.