Summer Harvest "Parmesan" Pasta (WFPB)
Whole-food, plant-based, bursting with summer flavors. While most pasta has butter, oil, or cheese involved, this uses the whole-food fat of almond flour for that richness and depth of flavor. First step here is to pick from your garden!
Servings 8 servings
Ingredients
- 2 medium zucchini
- 1 medium yellow summer squash
- 3 ears corn
- 2 cups cherry tomatoes
- 16 oz whole wheat pasta (or other pasta of choice)
- 1/2 cup fresh basil, thinly sliced (optional)
Plant-Based "Parm"
- 3/4 cup blanched almond flour
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2-1 tsp salt
Instructions
- Preheat oven to 400 degrees. Line two baking sheets with a silicone baking mat or parchment paper.
- Chop zucchini and squash into bite size pieces. Cut corn off the cob.
- Place the zucchini and squash on one baking sheet, and the corn and tomatoes on another. Spray lightly with olive oil (about 1 teaspoon per pan), only if desired, and season with salt and pepper.
- Roast for 20 minutes, switching pans half way and stirring so the bottom doesn't burn. Tomatoes should be burst and squash should be tender and lightly golden brown on the bottom, but not mushy.
- Meanwhile, cook pasta and drain.
- Combine the parmesan ingredients into a jar. If you have any leftover, it's delicious on toast, soup, popcorn, and any pasta.
- Scrape roasted vegetables into a large serving bowl, making sure to get all the juices from the tomatoes, too. You'll want that so the pasta isn't dry.
- Toss all together with the pasta, fresh basil, and parmesan. You might not want to use the whole amount, depending on fat and calorie needs. Taste and add salt and pepper to taste. I also like red pepper flakes on top.
- Enjoy warm. Store leftovers in the fridge for up to 5 days. Reheat leftovers.
