Summer squash—zucchini and yellow squash—are the epitome of summer's bounty. Their mild flavor and versatility make them perfect for quick weeknight dinners and elegant summer gatherings. Forget boring side dishes! These easy vegan summer squash recipes will transform this humble vegetable into delicious and healthy meals your whole family will love. Get ready to enjoy the sunshine on your plate!
Creamy Vegan Summer Squash Pasta
This recipe is a fantastic example of how simple ingredients can create a truly delicious and satisfying meal. It's quick to make, perfect for a busy weeknight, and bursting with fresh summer flavors. It's a healthy and flavorful alternative to creamy pasta dishes.
Ingredients:
- 2 medium zucchini, diced
- 2 medium yellow squash, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 ounces pasta (your favorite shape)
- Fresh basil leaves, for garnish (optional)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
- Sauté the vegetables: While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the squash: Stir in the diced zucchini and yellow squash. Cook until tender-crisp, about 5-7 minutes.
- Create the sauce: Pour in the coconut milk, vegetable broth, nutritional yeast, and lemon juice. Stir well to combine. Season with oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Combine and serve: Drain the pasta and add it to the skillet with the sauce. Toss to coat. Garnish with fresh basil leaves, if desired. Serve immediately and enjoy this quick and easy healthy meal.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
- Add protein: Toss in some cooked chickpeas or white beans for extra protein.
- Different herbs: Experiment with different herbs like thyme or rosemary.
- Creamier sauce: Use full-fat coconut milk for a richer and creamier sauce.
- Make it a bake: Transfer the pasta and sauce to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 20 minutes for a comforting, baked pasta dish.
Nutritional Information (per serving, approximate):
This information is approximate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 8-10g
- Fat: 15-20g
- Carbohydrates: 40-50g
- Fiber: 5-7g
This creamy vegan summer squash pasta is a perfect example of delicious and healthy food recipes that are both easy and quick to prepare. It's a great option for a quick dinner idea or a satisfying homemade cooking experience. Enjoy this delightful dish and explore the many possibilities of this versatile summer vegetable. From simple side dishes to more elaborate main courses, summer squash offers endless possibilities for creating tasty and nutritious meals.