This vegan pasta recipe is packed with our favorite summer vegetables like zucchini and corn. Best of all, this recipe comes together with just one pot and one pan.
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🥗 Why We Love This Recipe
- Packed with veggies: This vegan pasta recipe has all of our favorite summer vegetables like corn, zucchini, and peppers.
- One pot, one pan: After prepping the veggies, all you need to do is cook the pasta in one pot, sauté the veggies in another, and then just mix them together. Minimal dishes for maximum flavor, we like the sound of that.
- Vegan and gluten free option: our recipe is 100% vegan with the use of vegan butter and vegan parmesan cheese, although you can certainly sub with regular options if you're not dairy free. This vegan pasta is also super easy to make gluten free by swapping in your favorite GF pasta.
🥘 Ingredients
Here's what you'll need to make our vegan pasta with summer vegetables:
📋 Ingredient Notes
- Pasta: We used gluten free penne in this recipe, but we think that farfalle (butterfly), orecchiette, rotini, conchiglie (shells), or even spaghetti would work well here. Basically, just use whatever you've got in the pantry!
- Veggie choices: Don't feel compelled to follow our recipe exactly. You can use whatever veggies you have on hand, or use the ones you like the best and leave others out.
- White wine: We add this in at the end for a bit of extra flavor. It's totally OK to leave this out. If you do decide to add wine, make sure to use a dry (not sweet) variety, like sauvignon blanc or pinot grigio.
- Shallots: feel free to sub with an equal quantity of yellow onion.
🔪 Step-by-step Instructions
(PREP) Cook penne according to package directions in salted water. We usually add 1 teaspoon per quart of water.
(1) Melt 3 tablespoon butter over medium heat, then add 1 cup chopped shallots and cook for 3-4 minutes. Add 2 teaspoon fresh minced garlic and cook for an additional 2-3 minutes.
(2) Add kernels from 2 ears of corn, 1 diced zucchini, 1 chopped tomato, 2 bunches of chopped broccolini, and 1 diced bell pepper to the pan with ¾ teaspoon salt and ¼ teaspoon ground black pepper.
(3) Cook for 7-8 minutes, stirring several times.
(4) Drain pasta and add to the pan with vegetables. Stir in ⅓ cup chopped parsley and ¼ cup chopped basil, the remaining 2 tablespoon of butter, ¼ cup white wine, 1 tablespoon lemon juice, the remaining ¼ teaspoon of salt, and ¼ teaspoon red pepper flakes.
Cook for 5 -7 additional minutes. Taste and adjust salt and pepper if desired. Top with parmesan, serve, and enjoy!
💭 Expert Tips and FAQs
- Feel free to sub out vegetables for your personal favorites.
- Almost any pasta will work here. We used penne, but that old box of spaghetti sitting in your pantry will be delicious as well.
- Don't forget to salt your pasta water! We typically use at least one teaspoon for this amount of pasta.
- As a general rule of thumb, most dry pasta will be al dente in 10 minutes.
Dry white wines, like sauvignon blanc or pinot grigio are best for cooking pasta. Since pasta is a savory dish, you want to avoid using sweeter wines.
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Vegan Pasta with Summer Vegetables
- Total Time: 45 minutes
- Yield: 4-6 Servings 1x
- Diet: Vegan
Description
This vegan pasta recipe is packed with our favorite summer vegetables like zucchini and corn. Best of all, this recipe comes together with just one pot and one pan.
Ingredients
- 12 oz penne pasta
- 5 tbsp vegan butter, divided
- 1 cup finely diced shallot or yellow onion
- 2 tsp fresh garlic, finely minced
- Kernels from 2 ears of corn
- 1 medium zucchini, diced
- 1 large tomato, deseeded and chopped
- 2 bunches chopped broccolini (discard stems)
- 1 large orange or red bell pepper, diced
- ⅓ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh basil
- ¼ cup dry white wine
- 1 tbsp freshly squeezed lemon juice
- 1 tsp fine grain kosher salt, divided
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes
- ⅓ cup freshly grated (vegan) parmesan
Instructions
- Cook penne according to package directions in salted water. We usually add 1 teaspoon per quart of water.
- Melt 3 tablespoon butter over medium heat, then add shallots and cook for 3-4 minutes. Add garlic and cook for an additional 2-3 minutes. Add corn, zucchini, tomato, broccolini, and bell pepper to the pan with ¾ teaspoon salt and ¼ teaspoon ground black pepper. Cook for 7-8 minutes, stirring several times.
- Drain pasta and add to the pan with vegetables. Stir in parsley and basil, the remaining 2 tablespoon of butter, white wine, lemon juice, the remaining ¼ teaspoon of salt, and ¼ teaspoon red pepper flakes. Cook for 5-7 additional minutes. Taste and adjust salt and pepper if desired. Top with parmesan, serve, and enjoy!
Notes
Feel free to sub out vegetables for your personal favorites.
Almost any pasta will work here. We used penne, but that old box of spaghetti sitting in your pantry will be delicious as well.
Don't forget to salt your pasta water! We typically use at least one teaspoon for this amount of pasta.
As a general rule of thumb, most dry pasta will be al dente in 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 438
- Sugar: 8.6 g
- Sodium: 523.1 mg
- Fat: 14.8 g
- Carbohydrates: 60.7 g
- Fiber: 5.1 g
- Protein: 15.7 g
Noël says
This was fabulous. We are not vegan so I used real butter and parmesan cheese but otherwise changed nothing. Sent the recipe to my dad to make as I know he will love this. So much flavor in each bite! Will keep this in the rotation for sure.
Deidra U. says
I found your website through Dr. William Li. This recipe was delicious! I substituted the broccolini for asparagus and it was wonderful. I look forward to trying your other recipes as well. Thank you!
Allison Mackey says
Thanks so much! So glad you enjoyed:)
Jeanne says
Amazing!!
Easy!!
Loved it
Janeen says
This pasta was delicious and flavorful. I would not have thought to put corn in pasta but it made the dish. I love the recipes on crowded kitchen. Everything I had made has been fantastic.