This has become our summer date night pasta. When the vegetable garden is exploding with small tomatoes, chard, and basil, this is what we make. It comes together really quickly and easily, which is key if you spend your days cooking like me. Finish with a shower of vegan parmesan on top and enjoy it outside if you can.

The sauce is light but deeply flavored. Sun dried tomatoes are the secret. They bring a concentrated, umami-rich depth that gives the whole dish a little bit of extra oomph. I always use the oil that they’re packed in too, which adds another layer of savory richness to the base. The cherry tomatoes burst and sweeten as they cook, the capers bring brine, and the shallots and garlic form a strong base.

I grow a lot of chard in my garden every summer and this pasta is one of my favorite ways to use it up. It wilts nicely into the sauce while staying silky, and the slightly earthy flavor pairs well with the sweet tomatoes and briny capers. If you do not have chard, kale or spinach both work.

This is kind of like the summery version of my creamy cauliflower pasta. Same spirit, different season! As one reader put it: “So easy, delicious and versatile! A new household fav!” Not fussy at all but it feels special, and it’s especially lovely eaten outdoors on a warm evening.

Vegan Summer Garden Pasta with Cherry Tomatoes & Chard

Light vegan summer pasta with burst cherry tomatoes, sun dried tomatoes, chard, chickpeas, and a splash of non-dairy cream. One pan, ready in 40 minutes.

5 from 2 reader reviews

Print Recipe

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Servings 2

Ingredients

• 4 oz (114 grams) shaped pasta of choice
• 2 cups chopped chard
• 1 tablespoon olive oil, divided
• 1 medium zucchini, diced
• salt and ground black pepper, to taste
• 1 medium shallot, small dice
• 1 ½ teaspoons fresh thyme leaves
• ¼ – ½ teaspoon dried chili flakes
• 2 tablespoons sun dried tomatoes packed in oil, minced
• 1 clove garlic, minced
• 2 teaspoons capers
• 3 tablespoons dry white wine
• 2 cups cherry tomatoes, halved
• ¾ cup cooked chickpeas, drained
• ¼ cup unsweetened plant-based “cream” (see notes)
• ¼ cup fresh basil leaves, torn

Notes

• For vegan “cream”, I love original unsweetened Nutpods brand OR Califia’s unsweetened Better Half product.
• I’ve made pasta like this with cooked white beans and French lentils instead of chickpeas. Also great!
• If you don’t have fresh thyme, use ½ teaspoon dried thyme instead.

Instructions

• Cook the pasta according to package directions. In the last minute of cooking, reserve ¼ cup of the pasta cooking water and set aside. Then, stir the chopped chard into the pot of boiling pasta. When the time is up, drain the pasta and the chard. Set aside.
• Set a sauté pan over medium heat. Once the pan has heat up, add half of the olive oil. Add the zucchini to the pan. Season with salt and pepper. Sauté the zucchini, stirring here and there, until slightly softened and edges are bright green, about 3-4 minutes. Transfer the sautéed zucchini to a bowl and set aside.
• Return the sauté pan to the stove and add the remaining oil. Add the shallots to the pan and sauté until soft, about 3 minutes. Throw the thyme, chili flakes, sun dried tomatoes, garlic, and capers into the pan, and stir until the garlic is fragrant, about 30 seconds.
• Pour in the wine and stir. Once the wine has reduced slightly, about 1 minute, add the cherry tomatoes to the pan. Cover the pot with a lid and let it sit for 2 full minutes.
• Uncover the pan. The cherry tomatoes should be slightly softened. Start squishing them with the back of your spoon/spatula. Once they’re squished to your liking, pour in the non-dairy “cream” and stir. Add the chickpeas and stir. The sauce should be a bit fluid. If it seems dry, pour in some of the reserved pasta cooking water.
• Bring the sauce to a simmer, and add the drained pasta and chard along with the sautéed zucchini and basil. Stir to combine. Serve the pasta hot with vegan “parmesan” and extra chili flakes if you like.

Author: Laura Wright

Course: Main Course, Side Dish

Diet: Vegan

Keyword: cherry tomato pasta, vegan summer pasta