Summer Squash Scampi

Summer Squash Scampi

 

This vegan summer squash scampi is light, healthy, and absolutely delicious. Topped with a lemon garlic white wine sauce, this easy 35 minute dairy free pasta tastes gourmet but without the fuss or the seafood. Yes, please!

 

A Light White Wine Sauce

Garlic and lemon are combined with white wine to create a bright tasting sauce that pairs perfectly with the satisfying black bean pasta. You can use another pasta but we love the combination of hardy gluten free black bean against the light and creamy sauce.

The hardest part of this recipe was finding a vegan friendly white wine. When we first became vegan, we were surprised to hear how many wines used animal products in their filtration methods. White wines in particular have a larger number of wines that are unsuitable for vegans. For this recipe, we used a chardonnay from the Bogle winery.

 

What You Will Need:

  1. Cauliflower – Roasted and chopped cauliflower brings a healthy element that also soaks up all of the delicious lemon garlic white wine sauce in this pasta. Yum!
  2. Yellow Squash – This seasonal summer vegetable tastes spectacular with the roasted cauliflower.  You can use any variety.  We typically use either crookneck squash or yellow zucchini.
  3. Zucchini Squash – Readily available in the summer months, this squash adds a pop of green to your plate.
  4. Garlic – This vegan pasta has no shortage of garlic.  Flavor, flavor, flavor!
  5. Lemon – The brightness of the lemon juice brings necessary acidity to this meal. Plus you can beat the combination of lemon and garlic.
  6. Fresh Parsley – Adding a fresh herb provides an earthy aroma and flavor. Parsley is a perfect contrast to the roasted veggies but you can also substitute it with another fresh herb of your choosing.
  7. Vegan White Wine –  Chardonnay or another dry white wine works best.  This will enhance the flavor of your lemon garlic sauce.
  8. Pasta – Any dry pasta will work. If you need gluten-free, we highly recommend black bean pasta.  It’s high in protein and tastes great with the homemade sauce.
  9. Spices – Salt, Black Pepper, and Red Pepper provide robust flavor.  You can also adjust the amount used, as needed.

 

Easy Vegan Summer Squash Scampi at Home!

This dairy free pasta is quick and easy to make but bursting with flavor.  It’s also the perfect summer meal for a busy weekday and we guarantee your family won’t miss the seafood in this delicious summer squash scampi. Bon Appetite!

 

Print
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Vegan summer squash scampi covered in chopped parsley on a white plate with pepita parmesan in the background

Summer Squash Scampi

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 25 min.
  • Total Time: 35 min.
  • Yield: 4 Servings 1x
  • Category: Pasta
  • Method: Roast, Boil, Sauté
  • Cuisine: Italian
  • Diet: Vegan

Description

Roasted squash and cauliflower shine in this light vegan scampi. Covered in a healthy lemon garlic white wine sauce, this Summer Squash Scampi delights.


Ingredients

Scale

1 Medium Cauliflower (Cut into bitesize pieces)

1 Yellow Squash (Cut into rounds and halved)

1 Zucchini Squash (Cut into rounds and halved)

5 Cloves Garlic (Minced)

1 Lemon (Juiced)

1 Bunch Fresh Parsley (Chopped)

1 ½ Cup Vegan White Wine (Chardonnay or another dry white wine)

1 lb. Pasta (Your Choice. We Used Black Bean Pasta)

Salt, Black Pepper, Red Pepper (Adjustable to your liking)


Instructions

  1. Preheat the oven to 400°F. Wash and prepare all fresh produce.
  2. Coat a baking pan with a thin layer of olive oil and spread the squash and cauliflower in a single layer over the pan.
  3. Roast for 20-25 minutes flipping halfway through until vegetables are nicely browned.
  4. While the vegetables roast, begin to cook your pasta as per the directions on the package.
  5. Then, In a frying pan over medium heat, cook the minced garlic with olive oil until it starts to brown.
  6. Next, add the wine and lemon juice to the frying pan and stir to combine.
  7. Add the roasted vegetables to the frying pan and allow to sauté for about 5 minutes. Add salt and pepper to taste.
  8. Next, combine the cooked pasta into the pan.
  9. Serve immediately with nutritional yeast or vegan pepita parmesan and the chopped parsley.
  10. Leftovers can be refrigerated in an airtight container for up to 3-4 days.

Keywords: Vegan Summer Squash Scampi

 

 

 

 

 

 



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