A delicious combo of vegan butter, summer squash, garlic and fresh basil make this Vegan Summer Squash Rigatoni an instant hit and easy dinner.
- 8 oz rigatoni or pasta of choice
- 2 tbsp vegan butter
- 2 tbsp olive oil
- 1 large yellow squash chopped
- salt & pepper to taste
- 8 cloves garlic roughly chopped
- 8 large basil leaves plus more for topping
- 1 handful arugula or spinach
- 1 lemon juiced, to taste
- red pepper flakes optional
Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Before draining, reserve 1 cup of the pasta water. Set drained pasta aside.
Place empty pan back on the stove over medium heat. Add vegan butter and olive oil. Once butter is melted add squash and a pinch of salt & pepper to the pan. Sauté until squash is softened, but not falling apart (approx. 8-10 minutes).
Add garlic, chopped basil leaves and arugula to the pan and sauté for an additional 2 minutes. Add pasta to the pan and toss to combine. Squeeze lemon juice over the pasta and add pasta water if the sauce needs to loosen up at all. Taste and adjust salt & pepper as needed.
Serve pasta with red pepper flakes and additional basil.