Vegan summer pasta

Vegan summer pasta

vegan summer pasta close up

Summer is here!! Yay! You might be like, Ania, have you been living in a cave? We are officially halfway through summer!! True, but Bristol (and the UK in general) has been a bit summer shy this year and only today it really turned the heat up.

It’s been a gloriously beautiful day. Perfect for sinking into my beloved hammock, iced coffee and a book in hand… That’s how I plan to be in the next few days so as to not squander any of this precious sunshine…

Since hot weather isn’t conducive to elaborate cooking, I have a simple summer pasta recipe for you today. It uses the best of summer produce: zucchini, ripe tomatoes, grilled artichokes and Kalamata olives and can be thrown together in a matter of minutes.

It’s deliciously simple yet a proper crowd pleaser too and it totally rocks as a pasta salad also. There are no rules other than seasonal veg and a bit of care. Right, I hope you’ll approve. I’d better leave you with this dish and go back to my hammock before my cat, Tina, discovers the appeal of it 😉 .

vegan summer pasta ingredients

vegan summer pasta

serves
2-3
PREP
10 min
COOKING
10 min
serves
2-3
PREPARATION
10 min
COOKING
10 min
INGREDIENTS
  • 200 g / 7 oz rigatoni or penne pasta (GF if needed)
  • 20 ml / 4 tsp extra virgin olive oil
  • 200 g / 7 oz courgette / zucchini (1 medium), cut into chunks
  • 2 garlic cloves, roughly chopped
  • salt and black pepper, to taste
  • 2 large ripe tomatoes, peeled and chopped
  • 8 cherry tomatoes, halved
  • a good pinch of sugar (optional)
  • 2 tsp balsamic vinegar
  • a good pinch of chilli flakes (I used fine Korean chilli flakes)
  • 4 charred artichoke heart halves, chopped
  • 8 Kalamata olives, de-stoned and chopped
  • chopped fresh parsley, to garnish (optional)
METHOD
  1. Cook the pasta just short of al dente (the pasta I used takes 12 min to cook al dente, I cooked it for 11 min) following the instructions on the packet, saving about 60 ml / ¼ cup of cooking water just before you drain your pasta.
  2. Heat up 2 tsp oil in a non-stick pan (I like to use a stainless steel one for this dish). Once hot, add zucchini and fry it on a gentle heat until caramelised, stirring from time to time.
  3. Once zucchini is almost done, add the garlic and allow it to fry in amongst the zucchini, stirring frequently. Do not let it brown as it will make it taste bitter.
  4. Season with salt and pepper and transfer out of the pan. Set aside.
  5. Add chopped tomatoes and a good splash of water (or vegan wine if you’d like) into the same pan.
  6. Allow the tomatoes to break down and thicken a little. Add a splash more liquid if the pan is getting dry.
  7. Season the sauce with salt, pepper, a pinch of sugar (if using), balsamic vinegar and a pinch of chilli if using. Stir well. Add cherry tomato halves to the pan, allow the cherry tomatoes to soften in the sauce.
  8. Add drained pasta to the sauce and a bit of pasta cooking water if needed. Coat the pasta in the tomato sauce. Mix well and adjust the seasoning if needed – remember that olives will add saltiness. At this point you may want to add a touch more olive oil for a more luxurious finish.
  9. Finally return fried zucchini and add chopped artichoke hearts and olives to the pan.
  10. Divide between two bowls and sprinkle with fresh parsley.

NOTES

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NUTRITIONAL INFO
calories
429
21%
sugars
8 g
9%
fats
14 g
21%
saturates
2 g
10%
proteins
12 g
24%
carbs
64 g
25%
*per serving
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5.0
12 reviews, 16 comments
REVIEWS & QUESTIONS
Ashton:
Absolutely delicious, and perfect summer dish! I only had 1 pint of cherry tomatoes, and it still turned out great. Definitely going in my recipe book!
    Ania
    Ania:
    Thanks Ashton, I am delighted to hear that you enjoyed it and plan to make it again. Thanks so much for taking the time to review, I really appreciate it. x Ania
Orsolya:
So yummie, perfect summer food, I can't wait for it to make it again!
    Ania
    Ania:
    Thanks Orsolya! I’m delighted to hear that you enjoyed it and many thanks for taking the time to review – I really appreciate it. x Ania
Hollie:
Wonderful! I faked my own charred artichokes by browning some canned in a hot skillet. Believe me, I know the real thing is better, but these were still great in a pinch. I added fresh basil and about a tablespoon of Italian seasoning. Really a perfect recipe and a great way to elevate my pasta rut. Thank you!
    Ania
    Ania:
    My pleasure, Hollie. And sounds like great thinking on your feet! Glad you enjoyed the result and thanks for letting me know that you did. Ania
Kathryn:
Made this last weekend and it was a great mix of seasonal flavours. Had it with garlic bread and ice cream!
    Ania
    Ania:
    Great to hear that you enjoyed it, Kathryn. And thank you for letting me and other readers know - much appreciated! Ania
Rosanna:
Excelent! It came out so yummy ! I had leftovers so I threw some black beans I had made for a Mexican night and it was also amazing. Will be making these recipe again with different seasonal ingredients!
    Ania
    Ania:
    Great to hear, Rosanna! I’m happy to hear you enjoyed it and thanks for taking the time to let me know! Ania
Cassie:
Made this tonight for supper!! Doubled everything and used asparagus instead of artichokes (that's what I had) and it turned out great! Coupled it with homemade garlic knots...delicious!! Highly recommend and will definitely add to my pasta arsenal. Thanks for sharing.
    Ania
    Ania:
    Thanks Cassie, I am delighted to hear that you enjoyed it! x Ania
Fareastlight:
Just finished eating this had to share my response, such an effortless dish yet tastes amazing, My gf tasted it and said it tastes like summer without seeing the recipe :). Advice everyone to give it a try honestly👍🏽 5star
    Ania
    Ania:
    Thanks so much, I am so happy to hear that you and your girlfriend enjoyed it so much. And thanks for letting me know. Ania
Michele Iannuzzo:
What if the only artichoke I had was in a jar with oil?
Could I roast them?
Is there a sub vegetable for the charred artichoke hearts
    Ania
    Ania:
    Hi Michele,
    They are already cooked so I would not advise that, but you can simply drain them off and add to the pasta as they are. Hope that helps! Ania
Bry:
Oh I can imagine all those delicious flavours already - so many of my favourite flavours all in one dish. Thank you so much for sharing this, I can't wait to make it for myself.
    Ania
    Ania:
    Thanks, Bry! I hope you'll enjoy it! Ania
Lauren:
This was so delicious I loved it!! 5 stars
    Ania
    Ania:
    Thanks, Lauren! I am delighted to hear that you enjoyed it so much! x Ania
JulieT:
Wow, this was wonderful! I made it for a small Tour de France watching party yesterday and it was a hit! I doubled the recipe and served it cooled/at room temp. as a pasta salad. I did use basil instead of parsley and added pine nuts. It was a great meal for vegans and non-vegans! Once again, thank you!
    Ania
    Ania:
    I'm delighted to hear that, Julie! And thanks for taking the time to rate this recipe - much appreciated! x Ania
Idaho:
Super helpful! I’d love to see you how you laid out the kitchen
    Ania
    Ania:
    Thanks!
Dee:
Where do I buy, or how do I cook “charred artichoke hearts”. Thanks!
    Ania
    Ania:
    Hi Dee,
    Here in the UK, you can get them in most supermarkets (Waitrose, M&S, Sainsbury) and Italian delis. Not sure where you are located (Australia?), but I am sure you will be able to find them. Alternatively, you could prepare your own and grill them, but they take a lot of work. Hope that helps! Ania
Sally:
☺️☺️☺️☺️☺️
    Ania
    Ania:
    🙏🏻
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