My garden is bursting with summer squash and basil so this pasta is a perfect way to use some of it up. Sautéing the summer squash for 30+ minutes transforms it into a delicious sauce that sticks to large pasta noodles.


8 oz rigatoni

1/4 cup olive oil

8 garlic cloves, thinly sliced

2 lbs summer squashes, quartered lengthwise and thinly sliced

1 tsp paprika

Pinch of cayenne pepper

1/2 cup grated vegan parmesan

1 Tbsp fresh lemon juice

3/4 cup basil leaves

Red pepper flakes


1. Heat oil in a large nonstick skillet over medium heat. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down, approximately 5 minutes. Reduce heat to medium and continue to cook, stirring occasionally, until the squash is jammy and soft, approximately 30 minutes.

2. Meanwhile, cook pasta per package direvtions to al dente. Reserve 1 cup of pasta water to use in sauce. Drain pasta, ser aside.

3. Stir paprika and cayenne pepper into squash. Transfer pasta to skillet and add 1/2 cup pasta cooking liquid. Stir in half the vegan parmesan. Cook 2 minutes then add remaining cheese along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente.

4. Remove from heat. Stir in lemon juice and the basil.

5. Serve pasta topped with additional vegan parmesan and red pepper flakes.

Recipe adapted & veganized from Bon Appétit.

492 views0 comments

Recent Posts

See All