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Penne with zucchini and summer squash

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Penne with zucchini and summer squash

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Adjust Servings:
1 pinch Rock salt
1 pack (350 g) of gluten-free short Pasta We recommend penne, farfalle, rotini or cavatelli
2 Zucchini
2 Summer squash
2 tablespoons Olive oil
1 teaspoon Garlic paste
2 teaspoons Basil paste
1 pack Vegan chicken
20 Cherry tomatoes
1 handful fresh Basil
1/4 cup Pine nuts
2 tablespoons Balsamic vinegar
2 tablespoons grated Non-dairy Parmesan-like cheese

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

The combination of zucchini, summer squash, vegan cheese, and balsamic vinegar is truly surprising in this light and flavourful summer dish.

  • 25 minutes
  • Serves 4
  • Easy




Summer squash and zucchini make a great combination for a light and tasty pasta dish. We added vegan chicken bits cooked in basil paste, cherry tomatoes, balsamic vinegar, and a dusting of vegan Parmesan-like cheese to add more body to the flavour, and the result was delicious!

To prepare this dish, you can use any type of short pasta (we used penne). Start by cooking the pasta in abundant boiling water with a pinch of rock salt, by following the cooking instructions on the package.

In the meanwhile, slice the summer squash and zucchini into half-moons. Halve the cherry tomatoes, and chop the fresh basil.

Heat the olive oil and the garlic paste in a skillet, then add the basil paste and the vegan chicken pieces. Cook until they start to brown, and then summer squash and zucchini. Cook for 10 minutes, until the vegetables soften. Add a little water if needed. Season.

As your pasta is al dente, drain and transfer to the skillet. Mix well the pasta and your vegetables, adjust the seasoning, sprinkle with vegan Parmesan-like cheese, pine nuts, and balsamic vinegar. Mix well and serve!


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10 minutes

Cook the pasta

Bring a large pot of water to the boil. Add a pinch of rock salt and add the pasta of your choice. Cook by following the instructions on the pasta package. When al dente, remove from the heat and drain.

20 minutes

Prepare the condiment

While your pasta is cooking, rinse well the summer squash and zucchini. Remove both ends from each vegetable, but do not peel them. Chop them into half moons. Rinse well the cherry tomatoes, and halve them. Cut the vegan chicken pieces into bits.
Heat the olive oil in a cocotte together with the garlic paste and basil paste. Toss in the chicken bits and cook for 2-3 minutes, until well cooked. Then, add the summer squash and zucchini. Season with salt and pepper, and cook until it's soft and starting to brown. Finally, add the cherry tomatoes and continue to cook, stirring from time to time.


Mix and season

When your pasta is ready, transfer to the cocotte and mix well. Sprinkle with the fresh basil, pine nuts, vegan grated Parmesan-like cheese, and balsamic vinegar. Take off the heat and mix well.



Transfer your pasta to the serving plates and enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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