Oct 26 2009

From the Vegan Kitchen: Summer Squash Pasta

I have always loved to cook.  Since I decided to eschew all animal products six years ago, I have really enjoyed learning to cook tasty vegan food.  My work and my eating choices both stem from my love of animals and I want to share some of my favorite recipes with you.  I know winter is on its way, but summer squash is one of my favorite ingredients and the star of this recipe:

Summer Squash Pasta


2 zucchini, sliced
2 yellow squash, sliced
1 large onion
2 cans diced tomatoes
1/4 cup Nutritional Yeast
4 cloves garlic, diced
1 T Extra Virgin Olive Oil
2 T Balsamic Vinegar
Fresh Basil, finely chopped
Fresh Italian Parsley, finely chopped
Salt to taste
Black pepper to taste
Italian seasoning to taste
1 lb Pasta ( I prefer Fafalle, Fusille, or Rotini)


Cook pasta according to package directions and set aside
Add Olive oil to large skillet over medium heat.  Once hot, add garlic and onion.  Cover and cook until soft (5 minutes).
Add zucchini, yellow squash, salt, pepper, Italian seasoning and basil.  Mix well and cover.  Cook for 5 minutes.
Add Balsamic vinegar and mix well.
Cover and cook 5 minutes.
Add tomatoes.  Mix well and add nutritional yeast.  Mix thoroughly and bring to a light simmer.  Cook until sauce thickens and squash is tender.
Add pasta and heat through.
Add parsley and mix well.

This dish goes really well with a mixed green salad and garlic bread.

Written by Joe Hinke
Manager Behavior & Admissions at Wayside Waifs

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