5 Delicious Pasta Dishes For Summer

The paste is one of the ingredients that we like, especially in summer, although we are not free from having to cook and spend some heat. But it pays off, especially when we create super tasty and complete dishes in no time.

Today I give you some ideas for you to make dinners with pasta that give a lot of themselves. They can be made in greater quantity and kept for other days or use the sauces in other dishes. Of course you can experiment and change ingredients to taste or add others that you feel like.

1. Pasta with fresh tomato sauce

Any pasta is good for us, but if we use a long pasta (spaghetti, noodles, long mafalde, etc.), it will be much better. The key to this dish is to let the sauce marinate for at least a few hours in the fridge. You can leave it overnight if you want.

Ingredients for the fresh tomato sauce:

• 4 pear tomatoes or other ripe tomatoes (especially tasty)
• 2 cloves of garlic
• 3 fresh basil leaves
• A handful of fresh parsley (a small bouquet)
• 2 tablespoons lemon juice
• A pinch of lemon zest
• A pinch of ground black pepper
• Salt to taste

preparation:

1. Grate the tomatoes with a large hole grater.
2. Finely chop the basil, parsley and garlic cloves.
3. In a bowl mix all the ingredients. Taste it and rectify the salt.
4. Store in a closed container in the refrigerator for at least 4 hours before use.
5. When you make the pasta, if you want it to be a very cool dish, cool it under running tap water in the pasta strainer itself. Drain well and serve.

2. Pasta-pizza salad

Or how to combine two things that we are sure to like in a very complete and easy to prepare dish. Use short pastes like spirals, shells, or sharks.

Ingredients:

• A handful of whole grain croutons (or whole grain toast)
• 4 dried tomato halves rehydrated in warm water
• 10-12 cherry tomatoes
• 100 g of hard tofu
• 1 tablespoon debittered brewer’s yeast
• ¼ Italian green pepper
• ¼ Italian red pepper
• ¼ teaspoon oregano
• ¼ teaspoon smoked paprika
• 2 tablespoons olive oil (use a mild flavor EVOO)
• 2 tablespoons of soy cream for cooking
• Pinch of salt (to taste)

preparation:

1. Cut the cherry tomatoes in half and put them in a mixing bowl (make it large, we will also put the pasta there when it is ready).
2. Cut the tofu into small cubes and add it too.
3. Cut the peppers into thin strips or dice, and add them.
4. Add the quartered tomatoes.
5. Add the rest of the ingredients except the croutons and mix well.
6. When the pasta is done al dente drain it well and mix it in the bowl. Taste it and rectify the salt and oregano if necessary. Add the croutons when serving.
7. If you want the pasta to be cold, cool it with tap water in the strainer itself. To avoid the broth remaining in the bowl, make sure to drain it very well and if necessary, pat it dry with kitchen paper before mixing it with the rest of the ingredients.

3. Pasta with chickpeas with spinach cream

With this plate we can get several more. When making cream spinach we can use large quantities and leave it for other dishes or preparations, or to eat as a side dish. Use whatever short pasta you like, like macaroni, spirals, bows, or cockscomb.

Ingredients:

• 200 g of fresh spinach
• 2 tablespoons olive oil
• Pinch of salt
• 1 cup of vegan béchamel
• 200 g chickpeas, cooked and drained
• Ground black pepper to taste

preparation:

1. Wash and chop the spinach. Make them over high heat with a pinch of salt and olive oil until fragrant.
2. Lower the heat and add the bechamel. Mix it well and set it aside.
3. When the pasta is al dente take it out and drain it very well.
4. Mix it in a bowl with the chickpeas and spinach, and add ground pepper to taste. Taste it and rectify the salt.

4. Pea curry paste

For this dish I recommend small-sized pasta, such as pine nuts, orzo, thick couscous, conchiglie, macaroni, etc.

Ingredients:

• 250g frozen peas
• 3 tablespoons olive oil
• 2 grated tomatoes
• 50 g raw cashews
• 1 teaspoon grated fresh ginger
• ¼ teaspoon turmeric
• ¼ teaspoon cumin (whole seed)
• ¼ teaspoon garam masala
• ½ teaspoon salt (to taste)
• Chopped fresh cilantro for serving

preparation:

1. In a deep frying pan put the olive oil over medium heat. When hot add the cashews, ginger, turmeric, cumin and garam masala and mix well.
2. Add the grated tomato and peas, and mix well.
3. Add 1 cup of water and let it boil for about 15 minutes over medium-low heat, until it thickens a little.
4. When the pasta is done, drain it and add it to this curry. Mix well and serve with chopped fresh cilantro on top.
5. You can make more curry and save it for any other time.

5. Hummus pasta

This dish is much better with cold long pasta, so when you finish cooking it, rinse it with cold water in the strainer and drain it well. I recommend using thin spaghetti, noodles, noodles, soba, or other long, thin pastas that are made quickly.

Ingredients:

• 1 onion grated
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 50 g chickpeas, cooked and drained
• 2 roasted piquillo peppers
• Salt to taste
• ½ cup homemade hummus

Preparation

1. In a tall skillet, heat the oil over medium-high heat. Lightly brown the chickpeas and add the onion and garlic.
2. Cut the piquillo peppers into strips or dices and add them as well.
3. Add the hummus to the pan along with 3-4 scoops of water from cooking the pasta (or warm water).
4. Stir it very well and lower the heat. Turn it off when the sauce starts to get thick.
5. Put the pasta in the pan and mix well before serving.