It still feels like summer time and this time of the year represents for me super quick, easy recipes that get me in and out of the kitchen in the least amount of time possible. Even if you have already entered some form of normality and back-to-school world, this recipe will equally be perfect for you. It is this absolutely delicious and super versatile 15-Minute Easy Summer Pasta recipe.
I have made this recipe multiple times now, and it is a super quick and easy, effortless weeknight dinner. Make double the amount and you have an equally delicious lunch option for the next day. This pasta – perfect for this time of the year – is just as delicious hot or cold. You literally have minimal prep time, a ton of veggies (feel free to switch them up!), and each portion packs about 20 grams of plant-based protein. This recipe will leave you fueled, full, and happy for a long time!
I also absolutely love that this recipe gets you in and out of the kitchen in the 15 minutes that the pasta is named after. It could not be more easy peasy. When I was short on time to cook at lunch, I quickly whipped this up before my day started to have it ready. That is the beauty of a few simple ingredients paired with little time. Perfect!
Why is this 15-Minute Easy Summer Pasta good for you?
We are packing a lot of plant goodness into this dish. Garlic is anti-microbial, anti-inflammatory, and anti-viral. It is also called the antibiotic of plants. Garlic fights inflammation, especially the common cold or when you feel you are getting a bout of sickness. It is a fantastic prebiotic, which allows the good bacteria in your gut to feed on. In addition, it has been shown to reduce both cholesterol and blood pressure levels. Initial animal studies also show, that garlic may protect the brain against cognitive decline and Alzheimer’s disease.
Courgette or zucchini is rich in an array of macro- and micronutrients. Vitamin C, A, and K are just as abundant as manganese, potassium, magnesium, folate, and copper. It is, of course, also loaded with antioxidants. The most abundant one being carotenoids, which support your eyes, skin, and heart health. The fiber found in zucchini promotes gut health as it adds bulk to your stool and allows for toxins to be effectively eliminated.
Tips for making this 15-Minute Summer Pasta
To make your progress even faster and quicker, I suggest the following:
- Read through the recipe fully once to be sure to understand all the steps
- Be sure to already have the ingredients ready so that you do not have to search for them
- Once you have the “hang” of this recipe, you can use and whip up whatever you have in the fridge
How can I adjust this recipe to my dietary requirements?
This recipe is gluten-free, vegetarian, vegan, dairy-free, and nut-free. Due to the chickpea fusilli and tofu used, this recipe is not suitable for the paleo-lifestyle.
Easy Swaps and Questions for this 15-Minute Summer Pasta
Can I swap the protein in this recipe? Of course! This will also work beautifully with some (shredded) chicken, or salmon.
Do I need to heat the pasta? No. We usually enjoy it warm immediately and then have it as a cold leftover the next day. You could even function it into a pasta salad. This one is truly versatile!
What if I do not have one of the ingredients on hand? Simply swap them out! You do not need to use the same veggies but can use whatever is left in the fridge. Just be mindful that the cooking times may slightly vary.
Similar Recipes on the Blog
If you enjoy this recipe and the quickness of it, be sure to also check out the following:
- Speedy Pasta with Tomato and Fennel
- Middle Eastern Inspired Millet and Chickpea Salad
- Fig and Arugula Salad with Buffalo Mozzarella
- Greek Style Halloumi Wraps
And there you have it for this week! I hope you enjoy this delicious, easy, and versatile pasta just as much as we do over here. As always, I love hearing from you, please let me know how you enjoy the recipe in the comments below! Happy pasta-making.
15-Minute Easy Summer Pasta
3
servings10
minutes15
minutes15
minutesThis super quick and easy 15-Minute Easy Summer Pasta will have you in and out of the kitchen in no time with a meal of goodness at the end.
Ingredients
180 gr. chickpea fusilli
200 gr. tofu
1 tsp olive oil
4 cloves garlic
250 gr. mushrooms
1 medium zucchini
1/2 lemon juice and zest
Salt and pepper to taste
How to
- Add a pot of water with some salt to the stove and bring the water to a boil
- Start by cutting the tofu in ca. 1 cm (1/2 an inch) bite-sized pieces. Add to a sieve that comfortably fits on the pot with water (you will cook the tofu simultaneously to the noodles)
- Meanwhile, add a high-heat frying pan to the stove. Peel and mince the garlic (or finely grate). Add to the frying pan, along with the oil and a pinch of salt. Turn the heat up to medium. Adding the garlic and oil cold to the pan and then heating it up will allow for the garlic to not burn, and also gives you a bit of time to chop the remainder of the ingredients. Wash and chop the mushrooms, once the garlic is fragrant, add along to the pan, turn the heat up to high and crack some pepper onto the mushrooms. Be sure to stir occassionally, but mushrooms tend to loose a lot of water, so they definitely can stand the heat. Wash the zucchini and grate. Add along to the pan when you feel the mushrooms have lost a lot of their water content and are starting to brown
- Once your noodle water is cooking, add the chickpea fusilli and then sieve with the tofu on top. Cook on medium heat until done (or per package instructions, mine take about 6 minutes)
- Your pasta and tofu, should be done around the same time as your veggies. Drain the noodle water, and add the tofu and noodles along to the veggies. Stir everything through and season with the lemon juice and zest, as well as some salt and pepper to taste
- I like to serve this with a bit of rocket or bib lettuce on top, as well as some sunflower seeds strews across. Of course, if you do eat cheese, cheese technically always works well with noodles. Enjoy!!
