Summer Squash and Tomato Pasta

This is one of those “what’s in the produce drawer?” dishes, but it turned out lovely!

2 large summer squash, cut in bite sized pieces
1 medium onion, halved and sliced
1 pt grape tomatoes, halved
2 medium green peppers, diced
1 handful of fresh basil, coarsely chopped
1 /4 cup olive oil
1 /4 cup balsamic vinegar
2 lemons, juiced
Salt, pepper, and nutritional yeast to taste
1 lb pasta of your choice

Preheat oven to 400*.
Arrange vegetables on a baking pan or sheet.
Whisk together oil, vinegar, and lemon juice and then drizzle over vegetables.
Bake at 400* until summer squash is fully cooked.
While vegetables are baking, prepare your pasta.
Toss and serve (with bread, of course)!

Vegan Roasted Tomato Pesto

Credit for this idea goes to the wonderful heath coach and amazing cook Leslie Neri who posted some pictures of a similar dish on her Facebook page and made me need to make it!

We’ve been getting many grape tomatoes in our CSA share this year, and no one in my family, except me, is really big on uncooked tomatoes. So, they sit until I think of something to make with them. I was getting behind when a Facebook post sparked this idea to roast them up and make pesto. Happily for me, that week’s CSA share also contained fresh basil, and I already had garlic and nutritional yeast, so only a bag of pine nuts was needed. You can substitute almonds easily for the pine nuts if you don’t have them on hand!


3 pints grape tomatoes (other tomatoes will work, also)
1 bulb garlic
1 large bunch of basil
2 cups pine nuts (substitute with almonds if desired)
¼ cup olive oil
½ cup nutritional yeast flakes
Sea salt to taste


Slice grape tomatoes lengthwise and arrange in a single layer on baking pans. Drizzle lightly with olive oil. Place garlic bulb on pan. Roast at 375* until they begin to brown at edges, stirring carefully every 10 minutes. Set aside.

Place pine nuts in food processor. Add tomatoes, garlic (peeled of course), basil (leaves only), nutritional yeast, and remaining olive oil. Pulse to a pesto texture. Add additional olive oil if needed.

Serve tossed with pasta, on a wrap with fresh veggies, etc. My children suggest that it is good enough to be eaten with a spoon directly from the blender.


Basil Pesto Pasta with Fresh Plum Tomatoes



IMG_0986web2 cups fresh basil
1/4 cups almonds or pine nuts
2/3 cups olive oil
2 cloves garlic
1/2 cup nutritional yeast flakes
3 plum tomatoes, diced
1 lb whole wheat pasta
Salt to taste


While your pasta is cooking, put basil, nuts, garlic, and oil in the food processor and pulse until the nuts are fairly fine.

When pasta reaches al dente, drain. Add nutritional yeast (nooch) to pesto and pulse to mix. Toss pesto with pasta. Serve with diced tomatoes sprinkled on top.