Vegan summer pasta

Name: Vegan summer pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 200 g / 7 oz rigatoni or penne pasta (GF if needed); 20 ml / 4 tsp extra virgin olive oil; 200 g / 7 oz courgette / zucchini (1 medium), cut into chunks; 2 garlic cloves, roughly chopped; salt and black pepper, to taste; 2 large ripe tomatoes, peeled and chopped; 8 cherry tomatoes, halved; a good pinch of sugar (optional); 2 tsp balsamic vinegar; a good pinch of chilli flakes (I used fine Korean chilli flakes); 4 charred artichoke heart halves, chopped; 8 Kalamata olives, de-stoned and chopped; chopped fresh parsley, to garnish (optional)

Instructions

Prep:10minCook:10min

Vegan summer pasta uses the best of summer produce and takes little time to make. It also makes a great pasta salad. Dairy-free, can be also gluten-free.

Updated at: Fri, 21 Aug 2026 07:17:19 GMT