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Summer Veggie Sauce Pasta with Basil Feta

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  • Author: Liv B
  • Total Time: 1 hour
  • Yield: 3-4 servings


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.


  • 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


  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!
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes

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