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