Vegan MoFo#4 – Pasta with summer squash&fresh beans


Good evening folks!

I’m a bit late today, but maybe you need a little dinner inspiration for tomorrow? Well, then I got you covered 😉


Ever wondered what to do with these beautiful fresh borlotti beans that just pop up on all markets at the moment? And how to deal this “flood” of summer squash?


What about having spaghetti with a sauce of fresh and juicy tomatoes, crunchy summer squash and fresh beans for dinner tonight?


You’ll need:

1/2 cup fresh borlotti beans

some olive oil for cooking

1 large clove garlic

1 large onion

some summer squash (patty pans, zucchini or whatever you can find/ have on hand. I used a mix of yellow squash, white patty pan and a green zucchini)

about five big and juicy tomatoes (some of the “meaty” kind)

a little sugar (such as coconut or raw cane sugar)

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

3 bay leaves

a handful of fresh basil

salt and pepper to taste

and not to forget: enough pasta!



What do you have to do?

(1) First prepare the vegetables, by chopping the onion, squash and tomatoes. Bring a pot of lightly salted water to a boil for the pasta.

(2) In another pot or pan, slowly heat the olive oil and start by sautéing the onion with a little bit of salt. When the onion is almost done, add the garlic, by pressing it through a garlic press, and the dried herbs. Stir-fry for another minute. Then add the vegetables, beans, bay leaves and a dash of water (or broth). Bring everything to a boil, then lower the heat to simmer, for about 10 minutes.

(3) meanwhile cook the pasta.

(4) After then minutes check on your sauce. If the vegetables are done to your liking (otherwise let them cook a little longer), add salt, pepper and sugar to taste and remove the bay leaves. Mix the vegetable sauce and the pasta in a big pot. Top with some fresh basil before serving.



P.S. If you cannot find any fresh borlotti beans, you can of course use dried ones aswell. Just remember to soak and cook them beforehand. If using precooked beans, you do not have to cook them along with the vegetables. You can simply throw them into the pot towards the end of the cooking time.








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