Warm Summer Vegetable Pasta


Warm Summer Vegetable Pasta is a must have summer dish! Loaded with those fresh and roasted vegetables from the garden (or farmer’s market!) and dressed in the most deliciously light, lemon basil sauce!

My Story

Backyard gardens are booming and here’s the perfect dish to bring all those tasty veggies to life! When I say backyard gardens are booming… I’m not talking about mine. Unfortunately. 😭 While our garden may have taken a hit this year, I hope yours has not! I’m still hitting up my local farmer’s market every week so we are definitely not missing out on all the DELICIOUS vegetables that I look forward to every summer.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Main Course, Party Dish, Salad, Side Dish
Cuisine Vegan
Servings 4 servings


  • 8 oz COOKED farfalle pasta or pasta of choice
  • 1 can chickpeas 15.5 oz can reserve aquafaba for sauce
  • 2 medium zucchini
  • 1 corn on the cob sub 1 cup frozen corn, thawed
  • 1 teaspoon chili powder
  • 1 green onions
  • 1 pint cherry tomatoes
  • Lemon Basil Sauce
  • 1 clove garlic
  • 3 tablespoons lemon juice about 1 lemon
  • 1 lemon zested
  • 2 tablespoons tahini
  • ⅓-½ cup fresh basil packed
  • 2 teaspoons maple syrup
  • 1 tablespoon nutritional yeast
  • ¼-½ teaspoon red pepper flakes optional for spice
  • ¼ teaspoon pepper
  • ½ teaspoon sea salt
  • 2-3 tablespoons olive oil OR aquafaba from can of chickpeas


  • Roasted Veggies
  • 1. Preheat oven for 350°. Prepare vegetables.
  • 2. Drain chickpeas and reserve aquafaba. Place drained chickpeas onto a parchment lined baking sheet and toss with ½ teaspoon of chili powder, salt and pepper.
  • 3. Cut zucchini into bite size pieces about ½ inch thick, place onto a parchment lined baking sheet and toss well with ½ teaspoon chili powder, salt and pepper.
  • 4. To prepare corn on the cob, trim loose leaves at the end of the cob. Leave some leaves intake.
  • 5. Bake zucchini, chickpeas and corn on the cob (directly on the rack) for 30 minutes, no need to flip. (Note on corn- the leaves will dry up and start to pull back as the corn cooks)
  • Prepare Sauce and Fresh Vegetables
  • 1. (Now is a great time to cook your pasta!)
  • 2. Add all SAUCE ingredients into a blender and process on high until fully combined. Set aside
  • 3. Thinly slice green onions and half cherry tomatoes.
  • Assemble
  • 1. When corn on cob is cool enough to handle, shuck corn and discard leaves and silk. Carefully cut corn off of the cob.
  • 2. Add all prepared ingredients and sauce into a large bowl and toss to combine. Best served fresh and warm!
Tried this recipe?Let us know how it was!


LEARN ABOUT PEELED, OUR BRAND NEW TV SHOW: VKind is making VEGAN HISTORY by introducing the first and only 100% vegan cooking competition TV show! Be sure to visit our new Peeled website for the latest news, contests, giveaways, and raffles and to get VIP tickets to our Worldwide Premiere on Sept. 24th, 2022! Our exclusive red carpet premiere event will be held in the prestigious Directors Guild of America Theater in Hollywood, CA. Visit PeeledShow.Com now to learn more!

CONTESTS & GIVEAWAYS: Be the first to hear about our latest Giveaways, Contests, and Raffles by following us on Instagram where all of our giveaways are featured.

WATCH & LEARN: We have so much exciting content on our YouTube channel with some amazing new shows! Subscribe to our YouTube channel for our latest shows, live events, interviews, videos, news, secret giveaway contests & more!

GET FEATURED: We would love to publish & promote your delicious vegan recipes on our App, websites, and social media channels. Submit your recipes here!

ADD YOUR LISTING: Are you ready to attract customers and clients hyped on your values and what you offer? We’re all about opening up more possibilities to support small to medium-sized vegan businesses, professionals, and companies, like YOU. Add your listing now!

SUBSCRIBE FOR THE LATEST NEWS: Get exclusive access to the latest vegan businesses, events, and plant-based news hot off the press. Subscribe to our Newsletter.

Our mission is to connect vegan and veg-curious consumers with vegan brands, businesses, and professionals—the champions of conscious innovation.