Imagine a pasta dish so vibrant, so deliciously fresh, it transports you straight to the sun-drenched hills of Italy with every single bite. This Vegan Summer Squash Rigatoni isn't just another recipe—it's a culinary revelation that proves plant-based cooking can be incredibly luxurious, colorful, and mouthwateringly satisfying. Perfect for those warm summer evenings when you want something light yet incredibly flavorful, this dish is about to become your new go-to meal that will impress vegans and non-vegans alike!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound rigatoni pasta
- 2 medium summer squash, sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup vegan mozzarella cheese
- Salt and pepper, to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown.
- Add sliced summer squash to the skillet, cooking for 4-5 minutes until the squash becomes tender but still maintains a slight crispness.
- Introduce halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes, allowing them to soften slightly and release their juices.
- Season the vegetable mixture with salt and freshly ground black pepper to taste, stirring gently to combine.
- Drain the cooked rigatoni and add it directly to the skillet with the vegetables. Toss everything together, using reserved pasta water if needed to create a light, silky sauce.
- Sprinkle vegan mozzarella cheese over the hot pasta and gently fold to help the cheese slightly melt and distribute throughout the dish.
- Serve immediately in warm pasta bowls, garnishing with additional fresh herbs or a drizzle of olive oil if desired.
Tips
- Always salt your pasta water generously—it should taste like the sea to ensure your pasta is perfectly seasoned from the inside out.
- Don't overcook your summer squash; you want it tender but still maintaining a slight crispness to preserve its fresh texture and vibrant color.
- Reserve some pasta water before draining—its starchy goodness helps create a silky, smooth sauce that clings beautifully to the rigatoni.
- For extra flavor, consider toasting your vegan mozzarella briefly under the broiler before adding it to the pasta for a more complex, slightly caramelized taste.
- Fresh herbs like basil or oregano can elevate this dish from great to extraordinary—don't be afraid to garnish generously!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 12g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
