
Creamy Summer Vegetable One-Pot Pasta This light and nutritious pasta dish comes together in one pot, making it perfect for easy summer dinners while maximising seasonal produce. Made with Organic Soy Unsweetened Ingredients 300 g whole grain pasta (penne or fusilli) 1 zucchini, finely diced 2 cups cherry tomatoes, halved 4 garlic cloves, minced 2 cups PureHarvest Organic Soy 2 cups vegetable broth 1 1/2 cups marinara sauce 1 can cannellini beans (400g) 2 Tbsp nutritional yeast 1 Tbsp olive oil 1 tsp dried basil 1/2 tsp red pepper flakes salt and pepper to taste 4 cups baby spinach 1/2 cup basil, chopped + extra garnish 1/4 cup parmesan + extra topping Instructions In a large pot, heat olive oil over medium heat. Add onion and sauté until softened (about 5 minutes). Add zucchini, bell pepper, cherry tomatoes, garlic and sauté until softened. Add beans, pasta, vegetable broth, soy milk, marinara, dried basil, nutritional yeast and red pepper flakes. Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is al dente (about 12-15 minutes). Stir in spinach, basil and parmesan until spinach has wilted. Season with salt and pepper to taste. Let stand for 5 minutes to allow sauce to thicken. Serve with some more parmesan and fresh basil. Share this recipe Print recipe

Creamy Summer Vegetable One-Pot Pasta

This light and nutritious pasta dish comes together in one pot, making it perfect for easy summer dinners while maximising seasonal produce.

In a large pot, heat olive oil over medium heat. Add onion and sauté until softened (about 5 minutes).
Add zucchini, bell pepper, cherry tomatoes, garlic and sauté until softened.
Add beans, pasta, vegetable broth, soy milk, marinara, dried basil, nutritional yeast and red pepper flakes.
Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is al dente (about 12-15 minutes).
Stir in spinach, basil and parmesan until spinach has wilted. Season with salt and pepper to taste.
Let stand for 5 minutes to allow sauce to thicken. Serve with some more parmesan and fresh basil.