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Summer Veggie Sauce Pasta with Basil Feta


  • Author: Liv B
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x

Description

This pasta recipe uses my Warm Summer Vegetable and Herb Dip to make a delicious veggie-packed sauce. Then its topped with basil feta and a squeeze of fresh lemon.


Scale

Ingredients

  • 1 batch Warm Summer Vegetable and Herb Dip
  • 180g dry small shape pasta (I used bow ties, macaroni or penne work too)
  • 1/4 cup reserved pasta water (see steps below)
  • 1/2 cup vegan feta or vegan cheese shreds
  • 1/4 cup packed basil leaves
  • fresh lemon wedges for serving

Instructions

  1. Follow the steps in this recipe to make the veggie dip. If using leftover dip, simply move on to the next step.
  2. To a large pot of water add a generous pinch of salt and bring to a boil. Add pasta and cook according to package directions. Before draining, reserve 1/4 cup pasta water and set aside. Drain pasta then add back to pot.
  3. Add the dip to a blender with the pasta water and blend until smooth. Add to pasta pot and stir together with pasta. Put on low heat to warm through.
  4. In a food processor, add the vegan feta or cheese shreds and basil leaves. Pulse a few times until crumbly. If you don’t have a food processor, simply crumble the cheese yourself and finely chop the basil. It will still be great! And “rustic” :). Serve with pasta or sprinkle overtop just before serving.
  5. I like to serve with some toasted baguette, fresh lemon juice and the basil feta. Enjoy!