Gluten-Free, Vegan, Serves 4
- 8 oz chickpea rigatoni pasta
- 2 Tbsp vegan butter
- 1 large yellow squash cubbed
- 2 Tbsp olive oil
- 8 cloves garlic
- 1 leek sliced thin
- 8 basil leaves
- 1 lemon zested and juiced
- 2 cups spinach
- 6 cherry tomatoes halved
- 1/2 cup vegan feta
- Salt, Pepper, and Red pepper flakes to taste
Directions:
Heat olive oil over medium-high heat in a large skillet. Saute garlic and leeks. Cook pasta as directed on the box. Once the garlic and leeks become fragrant add butter, basil, spinach, seasonings, and squash. Saute until the spinach wilts and add in the lemon. Transfer over the pasta with a little of the reserved pasta water. Cook for another 1-2 minutes and serve with feta and additional basil on top.