Vegan Summertime Garden Pasta with Cherry Tomatoes & Chard

Vegan Summertime Garden Pasta with Cherry Tomatoes & Chard

Vegan summer season garden pasta is basic to make, extremely flavourful, hearty, and ideal for consuming all the end-of-summer crops.

It’s been a while! Prior to I inform you about this vegan summer season garden pasta, I need to excuse the space in between posts. I had actually been intending to alter the design of my website for a long time, and chose to take it on in the latter half of August. I had actually done this sort of work in the past and figured it would be simple!

Well it wasn’t haha. It took me a lot longer than anticipated, however I’m actually pleased with the outcomes, and the assistance from the folks at ProPhoto actually assisted bring it together. If you’re aiming to alter your website with them, I have a code for $20 off right here. Let me understand what you think about the brand-new ambiance here! We have a huge search bar throughout the top that I like and a more visual design of article now.

This pasta has actually become our summer season date night pasta. It’s sort of like the summery variation of this velvety cauliflower one. Considering that all of our date nights are at house recently and our veggie garden is taking off with little tomatoes, chard, and basil today, this comfortable however still summery pasta is the relocation. It comes together actually fast and quickly, which is crucial if you invest your days preparing like me!;-RRB-

The flavourful base here has sun dried tomatoes, capers, shallots, thyme, and garlic. I like to utilize the oil that the sun dried tomatoes are crammed in for additional flavour too. The cherry tomatoes are so sweet and flavourful, the chickpeas make it hearty, and I simply like all of the lively veggie goodness recalling at me from the pan. Hope that you’ll offer this basic however mega flavourful meal a shot quickly!

Vegan Summertime Garden Pasta with Cherry Tomatoes & Chard

Vegan summer season garden pasta is basic to make, extremely flavourful, hearty, and ideal for consuming all the end-of-summer crops.

PREPARATION TIME 20 minutes COOK TIME 20 minutes OVERALL TIME 40 minutes

Course Main Dish, Side Meal Diet Plan Vegan, Vegetarian

Servings: 2

Author: Laura Wright


  • 2 oz ( 57 grams) shaped pasta of option
  • 2 cups sliced chard
  • 1 tablespoon additional virgin olive oil, divided
  • 1 medium zucchini, diced
  • sea salt and ground black pepper, to taste
  • 1 medium shallot, little dice
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/4– 1/2 teaspoon dried chili flakes
  • 2 tablespoons sun dried tomatoes crammed in oil, minced
  • 1 clove of garlic, minced
  • 2 teaspoons capers
  • 3 tablespoons dry gewurztraminer
  • 2 cups cherry tomatoes, cut in half
  • 3/4 cup prepared chickpeas, drained pipes
  • 1/4 cup unsweetened plant-based “cream” (see notes)
  • 1/4 cup fresh basil leaves, torn


  • Prepare the pasta according to package instructions. In the eleventh hour of cooking, reserve 1/4 cup of the pasta cooking water and reserved. Then, stir the sliced chard into the pot of boiling pasta. When the time is up, drain pipes the pasta and the chard. Reserve.
  • Set a sauté pan over medium heat. When the pan has warm up, include half of the olive oil. Include the zucchini to the pan. Season with salt and pepper. Sauté the zucchini, stirring occasionally, till somewhat softened and edges are intense green, about 3-4 minutes. Transfer the sautéed zucchini to a bowl and reserved.
  • Return the sauté pan to the range and include the staying oil. Include the shallots to the pan and sauté till soft, about 3 minutes. Toss the thyme, chili flakes, sun dried tomatoes, garlic, and capers into the pan, and stir till the garlic is aromatic, about 30 seconds.
  • Pour in the white wine and stir. When the white wine has actually decreased somewhat, about 1 minute, include the cherry tomatoes to the pan. Cover the pot with a cover and let it sit for 2 complete minutes.
  • Reveal the pan. The cherry tomatoes need to be somewhat softened. Start crushing them with the back of your spoon/spatula. Once they’re crushed to your taste, gather the non-dairy “cream” and stir. Include the chickpeas and stir. The sauce must be a bit fluid. If it appears dry, gather a few of the reserved pasta cooking water.
  • Bring the sauce to a simmer, and include the drained pipes pasta and chard together with the sautéed zucchini and basil. Stir to integrate. Serve the pasta hot with vegan “parmesan” and additional chili flakes if you like.


  • This dish is extremely versatile, so if you would personally like more pasta, simply double the quantity!
  • I have actually made pasta like this with prepared white beans and French lentils rather of chickpeas. Likewise terrific!
  • If you do not have fresh thyme, usage 1/2 teaspoon dried thyme rather.
  • I like utilizing the oil that the sun dried tomatoes are crammed in as the cooking oil here.
  • I utilized this “cream” from Earth’s Own and it was terrific!
  • I served my own with vegan “parm.” Dish HERE.

Program Conceal 11 remarks

  • KBS

    Hi! I like that we can now see images of the dishes when we’re searching. Nevertheless, I do not see a button for Pinning posts on Pinterest … This pasta salad looks so excellent– ideal for the mixing of summer season and fall. Reply

    • Laura

      Hi there!
      Thank you a lot. If you hover over any image, there’s a little Pinterest icon must appear in the corner of the image. Simply click that to pin.
      – L Reply

  • Marcy youker

    looks and sounds tasty, I can’t wait to attempt it, like your dishes, thanks Reply

  • Anne

    Where are your plates/ bowls from? I like that speckled blue! Reply

    • Laura

      Hi Anne,
      They are older Ikea ones!
      – L Reply

  • Emily

    Congratulations on the brand-new website– it looks lovely! I like that you can look for dishes by season.

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