Hit up your local farmers market to find ingredients for this Vegan Pesto Pasta with Summer Squash and Roasted Cherry Tomatoes recipe. Sweet basil, ripe cherry tomatoes and cute little summer squashes are at their peak in this Vegan Pesto Pasta Recipe. Showcase the essence of summer. Once you make your pesto recipe found here this pasta will be a breeze for weeknight meals.
AuthorChef Lauren Mahlke
Chef Lauren's Tips
When it comes to making the perfect pasta, I highly recommend lightly salting your water while it boils, before adding in your pasta. For the perfect pesto, always use fresh, organic basil for the best results. I love how delicious and creamy this vegan version of pesto taste.
Preheat oven to 425°
Bring a large pot of water to a boil. Season with salt so the water taste as salty as the ocean.
Remove stems from cherry tomatoes and rinse. Remove tops from baby squash. If you can't find baby squash, dice any summer squash so its a little bit bigger than the tomatoes.
In a large bowl toss tomatoes and squash with liquid aminos. This adds an amazing umami flavor to the vegetables. Since you aren't using oil, cook on a slip mat to prevent sticking.
Roast for about 15-20 minutes.
Once water is boiling, add pasta. Let cook for 4-6 minutes. Grab some pasta with a tong and taste it. Thats how you know if it is done or not.
When draining pasta in a strainer, place a mug underneath to contain at least a cup of starchy water.
Place pasta back into hot pot and stir with 1 cup of pesto. Add your starchy water if needed. Serve immediately. If you can not serve immediately, bring up to a medium heat and add a bit of starchy water to bring back to life.
In the middle of the bowl use your tongs to grab pasta, grab a warm plate and in middle of the plate place pasta and turn your tongs so pasta creates a piled effect. Place tomatoes and squash around pasta and garnish with basil. Enjoy!
Ingredients
Directions
Preheat oven to 425°
Bring a large pot of water to a boil. Season with salt so the water taste as salty as the ocean.
Remove stems from cherry tomatoes and rinse. Remove tops from baby squash. If you can't find baby squash, dice any summer squash so its a little bit bigger than the tomatoes.
In a large bowl toss tomatoes and squash with liquid aminos. This adds an amazing umami flavor to the vegetables. Since you aren't using oil, cook on a slip mat to prevent sticking.
Roast for about 15-20 minutes.
Once water is boiling, add pasta. Let cook for 4-6 minutes. Grab some pasta with a tong and taste it. Thats how you know if it is done or not.
When draining pasta in a strainer, place a mug underneath to contain at least a cup of starchy water.
Place pasta back into hot pot and stir with 1 cup of pesto. Add your starchy water if needed. Serve immediately. If you can not serve immediately, bring up to a medium heat and add a bit of starchy water to bring back to life.
In the middle of the bowl use your tongs to grab pasta, grab a warm plate and in middle of the plate place pasta and turn your tongs so pasta creates a piled effect. Place tomatoes and squash around pasta and garnish with basil. Enjoy!
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