Description
A vibrant, dairy-free pasta dish featuring fresh summer vegetables in a creamy rosemary sauce that celebrates the season’s best produce.
Ingredients
- 4 cups penne pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow squash, sliced
- 1 cup green beans, trimmed and cut
- 1 cup cherry tomatoes, halved
- ½ cup vegetable stock
- ½ cup dairy-free cream cheese
- 2 tablespoons fresh rosemary, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons dairy-free parmesan
Instructions
- Cook pasta according to package directions, reserving ¼ cup pasta water before draining.
- Heat oil in large skillet, sauté garlic until fragrant.
- Add vegetables, cook 3-5 minutes until slightly softened.
- Add stock, cook 5 minutes more until vegetables are tender-crisp.
- Stir in cream cheese, herbs, and parmesan until creamy.
- Toss with cooked pasta, adding pasta water if needed for consistency.
Notes
- Choose vegetables based on seasonal availability
- Reheat leftovers gently with extra stock
- Can be made completely vegan with appropriate substitutions
- Prep Time: 15 minutes
- Cook Time: 20 minutes