Are you struggling this morning? Me, too. I caught up with family and friends in Oklahoma this weekend, over campfires and Mexican food and deep-dish pizza. It’s been glorious and I’m struggling to get back into work mode. Only have three and a half more days until next weekend!
I made this light but creamy pasta dish before I left town, and I might just make it again when I get back. It’s simple to make, plus it’s loaded with veggies and tastes much more indulgent than it really is. Burst cherry tomato juices, a little bit of butter and goat cheese, and reserved pasta cooking water form the most delicious of sauces.
That pasta cooking water is magical, so don’t forget to save some before you drain the pasta. It’s full of starch, which lends a fat-free creaminess to the pasta sauce, and helps the sauce stick to the pasta instead of just running off into your bowl.
We cooked the pasta in a relatively small pot, which meant that we got super concentrated cooking water, which I actually recommend. If Serious Eats says it’s ok, then I can, too, right?! (If you really want to geek out with me, check out “Does Adding Pasta Water Really Make a Difference?,” too. Let’s discuss!)
Watch How to Make Creamy Cherry Tomato & Summer Squash Pasta
Creamy Cherry Tomato & Summer Squash Pasta
- Author:
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Italian
Simple summer pasta recipe featuring roasted cherry tomatoes, zucchini and yellow squash with rotini and a light goat cheese sauce. Recipe yields 4 servings.
Ingredients
- ½ pound whole grain rotini or fusilli or penne pasta
- 1 pint (2 cups) cherry tomatoes
- 2 medium yellow squash, quartered vertically and then sliced into ¼-inch wide wedges
- 1 medium zucchini, quartered vertically and then sliced into ¼-inch wide wedges
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons lemon juice
- 2 tablespoons butter or olive oil
- 1 ounce goat cheese, crumbled
- 1 small clove garlic, pressed or minced
- Pinch red pepper flakes
- 1 to 2 tablespoons chopped fresh basil
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the whole cherry tomatoes and sliced zucchini and squash with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer (or as close to a single layer as possible). Roast for about 25 minutes, tossing halfway, until the cherry tomatoes have burst and the squash is tender.
- Meanwhile, bring a pot of salted water to boil and cook the pasta until al dente, according to package directions. Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
- While the pasta is hot, add the lemon juice, butter, goat cheese, garlic and red pepper flakes to the pot. Add about ¼ cup of the reserved pasta cooking water and gently toss the pasta until the ingredients are evenly mixed together and the pasta is coated in a light sauce (add more reserved cooking water if the pasta seems dry).
- Once the tomatoes and squash are out of the oven, add them to the pot along with all of the tomato juices. Gently toss once again to combine. Season to taste with salt (I added more than ½ teaspoon) and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately.
Notes
Make it gluten free: Substitute gluten-free pasta for the whole grain pasta.
Make it dairy free/vegan: Substitute olive oil for the butter and skip the goat cheese. The starchy pasta water is pretty creamy in itself, so I think it’ll still be nice and saucy without the goat cheese. You might want to add some nutritional yeast, to taste, for cheesy flavor.
Storage suggestions: This recipe keeps well, refrigerated and covered, for about three days. Serve leftovers as a chilled pasta salad or gently reheat.
▸ Nutrition Information
Laura
I’m struggling a bit today, too. But I’ve accepted it and I’m going easy on myself today. Sending some good luck to you for focusing-up!
We do a sheet tray of roasted veggies + pasta night every week and I look forward to it so much, so this one ticks all the right boxes for me. Also the bit on the concentrated cooking water is interesting. I sort of already do that, so maybe ahead of the curve for once? ;)
Kate
Love your pasta nights. I think I’ve caught a few glimpses of them on Instagram. Thanks for the good luck; hopefully I’ll get my act together tomorrow! xo
corinna
To put a sheet of roasted veggies in the oven OR toasted oven makes it so much easier for me !
I have 4 rescue dogs and the evening meal for them is vegetarian too. !
My 2 senior dogs love a little pasta too !
Kate
Roasted veggies are the best! Love that your dogs are getting their vegetables. Cookie says hello!
Allyson
I’ve always added pasta water to my sauces and tossed them with a small amount of butter- I think it makes it luscious. The Serious Eats article was fascinating. I’m glad that my habit of boiling pasta in way less water than recommended actually helps my pasta in addition to cooking it quicker. I just got a bumper late summer crop of summer squash, and this looks like the perfect way to use it up.
Melissa
I was looking for dinner inspiration and it was waiting in my email! Can you recommend a substitution for the goat cheese? I was thinking of using a couple of eggs for a faux carbonara. Looking forward to dinner tonight!
Kate
Love the eggs idea! Feta might be really nice. I tried Parmesan in this one (it was good) but preferred goat cheese.
kkellogg
I know this is old, but in case anyone is looking through the comments for ideas:
I used cream cheese because I don’t like goat cheese & it has a similar texture. It was awesome!
Kate
Thank you for the suggestion!
Catherine
Hey just wondering how much cream cheese you used? Did you stick to the 1oz same as the goats cheese? Thanks.
kkellogg
I used more like 2 ounces of the cream cheese just because it’s what I had left after bagels, but it was perfect that way so I will still use that much in the future. :)
Gabriel @ The Dinner Special podcast
Pasta water FTW! It’s a simple thing but makes such a huge difference. Now I’m craving this pasta!
Gaby Dalkin
I will be making this asap! Not letting go of summer just yet. Also, the pasta water sauce debate article is awesome, talk about some serious food science
Kate
Thanks, Gaby! I always get lost on Serious Eats and open up, like, ten tabs. Love those guys. :)
Laura (Tutti Dolci)
Pass me a big bowl, please! Love this pasta!
Eileen
Yes! This is exactly the kind of simple pasta I love to make at the end of summer. Eat all the veg!
Jenna
I, too, have oodles if summer squash, so any s.s. recipes are welcome. I used all yellow squash and my super-sweet home-grown cherry tomatoes, coming in here in New Mexico in July.
I deviated a bit from the recipe by melting my butter, sauteeing the garlic lightly and adding my (previously frozen) goat cheese. I will not do that again, at least with the cheese, as the texture got a bit grainy. I omitted the lemon juice due to concerns about curdling the already too-textured sauce. and feel like the sauce missed that tartness. I will try this again soon (so much squash!) And follow the directions.more precisely. Still delicious!
Tova
Yumm! Can’t wait to make this.
Joanne
I love that a lot of this creaminess comes from the pasta sauce! So gloriously healthy and gloriously delicious.
Jessie @ Chasing Belle
It’s a hard call between what I like more – autumn or summer veggies. However, after looking at this recipe, summer veggies are definitely winning :)
Whitney @ To Live & Diet in L.A.
All of my summer favorites in one dish! Can’t wait to try this one :)
Nellie Price
It’s worth waiting for. I’m so sorry I didn’t take a photo. Delicious. By the way, I was interrupted when the vegetables were perfectly roasted. The extra time in the oven still had a terrific outcome. Just used more pasta water because the juices from the tomatoes had evaporated.
Kate
Thanks, Nellie! Glad yours turned out well!
Izzy
I’m always struggling on the first day back after a vacation, haha! I’ve never used the leftover pasta water before and now I feel like I’m missing out on lots of deliciousness! Goat cheese is one of the best cheeses ever and I love that you made this pasta creamy with it!
Anna
yummy!! looks so delish :D
Eliza | Pen + Pan
This pasta looks delightfully creamy, true to its name.
Amanda
I’m not usually crazy about summery pastas but man alive does this ever look delicious. I absolutely love adding pasta water to my pastas. It’s so magical! I love geeking out over food too ;). I closed my cafe for the next few days so I can take a break and have other people make food for me…. but this is so on the list when I start cooking again :D
Kate
Thanks, Amanda! Hope you get some good rest during your break.
flavoursofworld
Your recipes are amazing:) congratulations
Ginny
This dinner for four turned into a dinner for two! Excellent way to use up the summer veggies. I used herbed goat cheese.
Kate
Herbed goat cheese sounds like a great idea! Thanks, Ginny!
Karen Kelly
I have seen Giada add pasta water to her sauces so many times – I am convinced that it is necessary. That starchy water is golden. Love your recipes!
Robin
Made this for dinner tonight. It came out great and I was able to use the cherry tomatoes from my garden. Why do they all ripen at the same time?
Kate
Perfect! Thanks, Robin. Glad it turned out well for you.
Rachel
found this blog at glamour.com and I’m very happy that I did and this pasta looks super delicious too, love the recipe!.
Kate
Thanks, Rachel! Glad you found my blog!
Faziana
Wow, I’m hungry just looking at this.
Becca @ Amuse Your Bouche
Oh wow this looks unbelievable. I can’t resist a gooey pasta dish. That’s interesting about the pasta water, I usually add tons of water but will have to try it with a bit less next time.
Erika
This salad looks to healthy and delicious! What a perfect way to clean up those summer veggies!!
Emily
I like all of the individual ingredients, but when combined it wasn’t my favorite. Good way to use up summer veggies though. I’ll try to tweak it a little next time, maybe with more olive oil. Thanks for the ideas!
Kate
I’m bummed to hear that, Emily! Hope it turns out perfectly with your tweaks.
Ruth
This recipe is FANTASTIC!!
Summer in a pot!!
Thanks for sharing
Kate
Woohoo! Thanks, Ruth!
Ginger
This is a very delicious, quick and easy meal. I didn’t have any goat cheese on hand, so used parmesan and it turned out great.
Kate
Thanks, Ginger!
sneha
Hey., I love that a lot of this creaminess comes from the pasta sauce! So gloriously healthy and gloriously delicious :)
Marsha
What I love about this recipe is that I can walk up to my neighborhood farmer’s market this morning and get everything I need for this recipe. This fact contributes to its brilliance.
Casy
I have made many of your recipes; the simplicity and overall yumminess of this recipe put it at the top of my list. I love following your blog-thanks for this great recipe. I made mine with fusilli pasta (had a box on hand), and it paired well with tomato basil soup and salad.
Kate
Thank you very much, Casy! I appreciate it. :)
Abbie
Oh man this was amazing. So easy to make and the flavor was so good. I quote my roommate “I want to eat this every day until I don’t like it anymore”. It was quite the hit. Roasting the veggies in the oven made them really tasty and the tomatoes were oh so juicy. Wow just wow. Thanks Kate this one’s a keeper!
Kate
Hooray! That’s so great to hear. Thanks, Abbie!
Mia
KATE, this was incredible. You’ve done it again. The goat cheese added just enough creaminess, and the sauce was divine. I enjoyed this with a big glass of Cabernet Sauvignon while I watched the debates last night. It’s also my lunch today. I can’t get enough. :)
I’ve never added pasta water to make a sauce before, but this was brilliant. It bound everything together. I may try this again, but with a dash of pesto to make a pesto cream sauce. Or maybe butternut squash for fall??
Kate
Thank you very much, Mia! Love your ideas on how to change it up.
Evelyn
Made this tonight and it turned out lovely! I love how your pastas are always heavy on the vegetables, they’re the best excuse to eat all the veggies, but with the lovely pasta too (because my, do I love pasta. And quinoa, and tortillas, and all the carbs, as long as there’s an unreasonable amount of veggies too). And thanks for linking to the pasta water discussion, it was such an interesting read!
Kate
Thanks, Evelyn! Glad you enjoyed it!
India
This was delicious! Definitely going to be in our meal rotation. My husband requested that we eat more pasta, so thank you for providing this wonderful recipe.
Easy Peasy Blog
Hi Kate,
Do you mind if I feature this recipe on my blog (credit and link to your blog included of course), let me know! thanks
Kate
Hi! So, I don’t allow other websites to republish my recipes in full, but you’re welcome to share one of my photos and link back to this post. Thank you for asking!
Emmy
The roast flavour makes this so yummy. I completely forgot to add the cheese but my family ate it anyway. I added the cheese the next day and it revamped it for a second appearance. I confess I also added some small cubes of roasted pumpkin just because I like pumpkin. I even served it heated up sprinkled with cheddar as a toddler lunch. Such a yummy recipe.
Kate
Thank you for letting me know, Emmy! Love that you added some roasted pumpkin, too.
karthika
Hi Kate,
I have been experimenting with my cooking these days and yours is the my one stop site for all the dishes i search. Love all your dishes and their Photos.
Am planning to try out everything in your site. Keep Inspiring!
Karthika
Kate
Belated thank you, Karthika! So glad you’re enjoying my recipes, yay!
Claudia
This is truly super yummy, thank you for sharing!. I has become one my favourites : )
Kate
Hooray, thanks Claudia!
Kayla
I’ve been cooking nothing but your recipes for the past few weeks and this one was one of my favorites so far (tied with pickled radishes and your potato salad). It was super tasty and so easy. Will definitely be making it a few more times this summer. Thank you!
Kate
That is awesome!!! Thank you for letting me know, Kayla.
Roisin
Loved it!! Easy week night dinner- faster than take out ;) Will defo make again- thank you!!
Sydney
Just made this and it was DELICIOUS. The goat cheese really added a lot! Will definitely be adding this to my recipe collection.
Kate
Woohoo! Thanks, Sydney!
Susan
This recipe was wonderful! It had just the right balance of lemon, heat and creaminess. A real hit with my husband as well. A nice light meal for a hot summer night. It would also go well with some broiled fish for a heartier meal.
Kate
I’m so glad! Thank you, Susan!
Nora
Hi Kate;
I am a relative newcomer to your site. Despite the fact that I have been perusing your recipes for a few months, this is my first time leaving you a comment. And I’d just like to say that I love your recipes….! And, I am making this pasta dish tonight, for my vegan husband, with cherry tomatoes, zucchini and fresh basil from my garden.
Looking forward to more delicious dishes!
Greetings from Croatia!
Nora
Kate
Hi Nora! Thank you so much for saying hi. I’m delighted to hear that you both have been enjoying my recipes! Have a great day.
Jaime
Yummy and husband approved! Also baked some bacon and then crumbled it in so it satisfied his meat need. Yummy! Thanks for delicious and easy sauce!
Kate
Thank you, Jaime! Glad to hear it!
Tania
This one is a winner! Even my 16 year old stepson – a vegetarian who, to my chagrin, doesn’t seem to particularly like vegetables – loved it. Delighted to see him go back for more, and delighted to join him.
Kate
That’s great news! Thanks for letting me know, Tania. :)
Linda
Made this for dinner last night, and it was fantastic. We made a few minor changes – halved tomatoes and roasted them cut side up so they got a little more carmelized, and pan fried the zucchini as I am not a big fan of roasted (water content can lead to “steaming” and softer vegetables, which we do not prefer). We added a little extra goat cheese and some almond milk in addition to (less) pasta water for extra creaminess, and extra basil as I had lots! I really enjoy using both goat cheese and pasta water to form a creamy sauce. This made a delicious dinner that did not take long to prepare, and took full advantage of fresh local summer produce. Thanks for another great recipe Kate!
Kate
Thank you, Linda! Your version sounds stellar. I’m so glad you enjoyed this one.
Melanie
This is fantastic! We’ve used this site almost exclusively since becoming vegetarian (now GF vegan) over the past year. I’ve never been disappointed. We used what we had on hand which was two zucchini and one squash. We also use brown rice pasta and omitted the cheese. It was delightful and filling yet light.
Kate
Thank you, Melanie! I’m so glad you’re enjoying my recipes. :)
Patti
I made the cherry tomato summer squash pasta, It was delicious! I’m a vegetarian but my 19 yr old grandson is a meat eater, and usually a meal isn’t a meal unless it contains meat of some kind. Well he loved it and so did I. I didn’t have summer squash,so I used zucchini and also added sliced bell pepper and sliced onions,I would’ve added mushrooms,but Kyle hates shrooms so I left them out when I asked Kyle if he would like to have it again he said YEA IT WAS Really Good Gramma. Well that says it all for me. I Will Make It Again.
Kate
Thank you so much for letting me know, Patti! I’m glad you both enjoyed this one. Maybe I’ll make it for my very carnivorous brother. :)
Angela
I just made this for dinner tonight. My while family loved it, even the kids who claim to not like tomatoes! I wanted to use up some of our garden bounty and this was perfect. Thank you very much!
Kate
High fives all around! So glad you all enjoyed it. Thank you for letting me know, Angela!
Angie
Another win! Three for three! I was snacking on sun dried tomatoes while I was cooking, so I tossed some of those in there. I used feta because that’s what I had. I served this over fresh baby spinach. It was so good! We loved it and I’ll definitely be making this again!
Patty
I made this recipe tonight its delicious i added garlic cloves to the vegetables to roast. This is a keeper
Kate
Thank you, Patty! I’m so glad you enjoyed it. Thanks for commenting!
Martha
Made this for the first time tonight, as my husband and I are trying more vegetarian dishes. It is outstanding! So good, and super easy. My husband isn’t a fan of goat cheese, so he just had Parmesan on his half, and it worked well (I love goat cheese and it added so much creaminess to the sauce). Thanks for a great recipe!!!
Kate
Thank you, Martha! Delighted to hear that you both enjoyed this one. Good idea to split the cheese like that!
Jane
This became my favorite cream pasta recipe! Made it quite a few times already. And it’s so easy!
My husband, who is a super picky eater and never finishes his food, ate all till the last piece of pasta!
Also, I didn’t have goat cheese, used cream cheese instead.
Kate
This makes me so happy, Jane! & the cream cheese substitution sounds just as good.
Laura
This was delicious!! Easy to make and I love roasted vegetables and goat cheese! I did a little less lemon juice and swapped the salt in the end for garlic salt. I will definitely be making this again soon!
Kate
Awesome!
Saralyn
I know this post is about a year and a half old, but I think it’s just what I need to get out of my rut – with both food and life this week. I happen to have cherry tomatoes, summer squash, and goat cheese, and I think the fresh, summery flavors are exactly what I’ve been craving. I, too, love Serious Eats, and am a recent small-pot-for-pasta-cooking convert. Thanks, as always, for the inspiration.
kkellogg
LOVE this recipe!! I made a couple of tweaks to suit my taste (sub cream cheese for the goat cheese & more garlic; no pepper flakes because I didn’t have any, but I think I’d skip them even if I restock… doesn’t need the added kick, IMO) & my husband and I were thrilled.
Trying to add some more things to our routine that’s getting old… will be trying a couple others from your list of 20 (I think) easy vegetarian meals. I was skeptical about how easy this one would be, but it really was pretty simple.
Kate
Yes, I try to be realistic in my prep and cook times! I’m so glad this is helping you get out of a rut.
Christian
We just made this and it is F’ing delicious. Make this tonight!!!
Kate
Ha! Thanks, Christian!
Ashkinaz
Just made this for dinner and it was a hit! Thank you for the recipe. I added slivered almonds for texture and nutty flavor to complement the goat cheese. It was yummy! Also, roasted two garlic cloves whole next to the veggies, them chopped them to add along with the goat cheese, lemon juice, etc, for those of us who can’t tolerate raw garlic
Kate
Awesome! Thanks for all the helpful notes, Ashkinaz.
Jamal
Hello,
I made a double of this recipe tonight, one part for family dinner and the other for a meal train meal for some friends who have one vegetarian in the family. It was fantastic, and we will make it again. That said, here are some notes for your consideration:
-Add one extra yellow squash and zucchini to the amount called for. We prefer a greater proportion of fibrous vegetables to starches than how the recipe turned out, it was a bit carb-heavy.
-Cut the squash and zucchini thicker, close to a half inch (or halve the cherry tomatoes and reduce cooking time). By the time the cherry tomatoes were really blistering and starting to split, the squash was long done. The pieces that had been cut much thicker held up when stirred into the pasta.
-Double the goat cheese. It’s just so dang good. We also added a whole extra tablespoon more of fresh lemon juice for extra tang and brightness.
-Mince the garlic and bloom it in the oil. (By the way, the instructions don’t actually say how to prepare the garlic, so it appears that technically the recipe is calling for a whole clove to be tossed around in the pasta.) By mincing the garlic and briefly cooking it in the oil that the recipe calls for, you can take the edge of off having raw garlic in the pasta but still get plenty of garlic flavor; also, the oil helps spread the flavor into the sauce.
-Consider trying it without basil. No one really thought that the basil helped the flavor, and everyone got seconds yet did not add it the second time around.
-For the meat eaters, we grilled Italian chicken sausage, and it was a perfect complement to this dish either on the side or sliced and stirred in.
Thank you for the recipe, it was a joy and we will be making it again.
Sincerely,
J
Weezie
I made this last night and it was good. I just used regular tomatoes, diced, because that’s what I had. Couldn’t taste the goat cheese that much, but then it was just 1 ounce. For people who don’t want to eat goat cheese, it should be just as good without it … for me, I might add more goat cheese next time. I think this would be good with mushrooms roasted along with the squash, zucchini, and tomatoes. I used rotini pasta that was enriched with broccoli, zucchini, spinach, kale, and parsley. I didn’t care much for the pasta just by itself, but in the finished product it was good – and a great way to get in a few extra veggies.
Kate
I’m glad you ended up enjoying this, Weezie! As always, adjust any of the ingredients to your tastes.
Anna
Great recipe! I’m enjoying it right away. Thank you very much
Kate
Great! Thanks, Anna.
Christa
This was outstanding! It’s going in the permanent rotation!
Kate
Hooray! Thanks, Christa!
Alice
Ooo…plan to make this very soon now that my garden and the farmers markets have tons of summer squash and cherry tomatoes. This is screaming for fresh basil too and a salad on the side with a basil dressing.
Kate
Yum! That sounds delicious.
Anna Schlaht
Wow. I sent your recent list of summer recipes to my husband and he picked this one out … and it turned out incredible! I had to make a few changes (two zucchini and one eggplant instead of the summer squash), but the end product was delicious, perfectly creamy, and full of explosive flavor. My husband, who hasn’t previously liked my cooking, was so impressed. Another recipe for the dinner rotation. :) Thank you for all you do!
Kate
I’m glad this one went well for you, Anna!
Melanie
I was looking for a recipe that would help me use the tons of cherry tomatoes and summer squashes I harvested in my garden this week. I made your recipe but I used regular cream cheese instead of goat cheese. My partner likes goat cheese but not THAT much so I wanted him to like the meal. It turned out very good, but next time I will try half of each cheese because I think it would have been better with goat’s.
I’m giving 5 stars because the recipe was easy and tasty. It preserved very well the taste of the fresh garden vegetables, which I appreciated a lot.
Lottie
I made this two nights ago, wonderful recipe, creamy in texture, but light – was thankful for the leftovers and the suggestion to save pasta water as it reheated very well! We recently went through Hurricane Irma, and after having emptied my fridge and freezer I didn’t have a lot on hand, but had squash, cherry tomatoes, and ricotta cheese on hand from an earlier grocery shopping trip. So yes, I altered the recipe a little, but it was very good, and I will definitely make it again with goat cheese.
Thank you Kate for sharing your recipes!
Kristi Glasgall
Wow this was delicious. I was looking for something easy to use up my yellow squash and zucchini. I’m bookmarking this and making it for my in-laws. Thanks!
Kate
Let me know how it turned out for you and your family, Kristi! Thank you for commenting.
Jim
I made this for my wife tonight and we both loved it! Thanks!
Kate
Great, Jim! Thank you for sharing. If you wouldn’t mind leaving a star review, that would be awesome!
Tamara
Made this tonight. Embellished a bit by adding onion & extra garlic, which I oven roasted along with the cherry tomatoes & zucchini squash. I also tossed with ricotta cheese, assorted olives & topped with Parmigiana Reggiano before serving. Yum!
Kate
Sounds wonderful, Tamara. Thank you for your comment and review!
Caroline
This recipe is so great and so impossible to mess up! I’ve made it countless times and forgotten to reserve the pasta water, left out the basil, and used farfalle instead of rotini, and it always turns out perfect. Whenever I don’t have goat cheese, I use a generous helping of Parmesan. I also love to throw in a few handfuls of greens at the end to make it heartier and add some color. This recipe is also so simple — for all those reasons, it’s one of my favorite comfort foods!
Kate
Great! It is one of my goals when I create recipes. I’m happy you think this is a great one, Caroline.
gail singer
what would you suggest to substitute for goat cheese. Its not my favorite? Plus I dont usually eat cheese..Thanks
Gail
Kate
Hi Gail, do you like cream cheese? I have a cashew-based vegan sour cream recipe in my cookbook that would actually work great here.
Gail
Sounds great, thanks so much I will check it out :-)
Victoria
I wanted to cook something different with pasta and found this. Made it last week and making it again today. It is so delicious and my family loved it. It’s a hit! Yum!!
Kate
Thank you, Victoria!
Jessie
Yum! Made with brown rice pasta, added a red pepper, and made with feta instead of goat cheese!
Kate
Thanks for sharing, Jessie!
Mary
I just stumbled across this recipe and I can’t wait to make it! I was wondering if you’ve ever tried Banza Chickpea Pasta? I feel like it creates super starchy pasta water and would make dishes like this ultra creamy.
Kate
Let me know what you think, Mary! I can’t say that I have.
Amber
AMAZING!!!!! Kate I almost exclusively eat your recipes and am so glad I discovered this one!!! I wish it had been in your book so I could have seen it sooner. So fresh and delicious, it couldn’t be better. I’m looking forward to making this for all of my family and friends!
Kate
Thank you! I appreciate the compliment, Amber.
Kerry
We aren’t fans of goat cheese in my house. Could I substitute feta cheese and still get the same result?
Kate
Sure! You can try it. Or, you can skip the cheese altogether as it is still pretty creamy without the cheese.
Lina
I just made and ate this pasta and I simply wanted to say that it was delicious, simple and absolutely bursting with flavor and freshness!
I will definitely make this again especially now that we have all this amazing summer produce on our hands!
Oh and I left out the goat cheese and it still worked wonderfully
Kate
That’s fantastic! Thank you, Lina for your review.
Kait
LOVE this recipe! It sounded good, but it turned out GREAT. I didn’t have goat cheese, but I used feta and it worked. It probably didn’t melt and get as creamy as goat cheese does but it was still great. Thanks for the recipe Kate!
Kate
I’m glad it was still good with feta. Thanks, Kait for sharing!
Danica
Made today for lunch. Delicious and summery.
Kate
Thank you!
moyra rees
Hi Kate, can’t wait to try this. I see you have left the skin on the squash so was wondering if maybe yellow squash is called something different in the UK. All the squash i see here really need to be peeled I think.
Kate
I’m not sure. The yellow squash is similar to zucchini. Hope this helps!
Cara Norris
Simple. Delicious. Definitely a make again recipe. I think this would be solid with whatever is in season at the moment! Another winner, Kate! You continue to be my most reliable food blogger…just recommended you to a friend going vegetarian!
Kate
Thank you, Cara!
Catherine Heasman
This was super easy to make and so delicious, I think I will serve this at my next dinner party!
Kate
Great! Thank you, Catherine.
Erin
Such an easy and delicious recipe! My husband and I loved this dish. I am not a fan of goat cheese so I substituted parmesan and it was fabulous. Thanks for a great recipe! I’m making it again tonight!
Kate
Wonderful, Erin! Thank you for your star review.
Aly
Such a great way to use up the overload of tomatoes, zucchini and fresh basil from my garden! I also threw in a little pesto I had in the fridge.
Kate
Fresh garden produce! Even better. Thanks or the review, Aly.
Elizabeth
I made this tonight. Was very good. Really liked the addition of the goat cheese. I also roasted some yellow bell pepper and wilted some baby spinach with the hot pasta before adding all the other veggies.
Thanks for the recipe. Will make again.
Kate
The goat cheese really does help make this! Thank you, Elizabeth.
Jessica Flory
This was delicious, Kate!! Such a wonderful, healthy recipe. Everyone loved it, including my picky two year old and my 9 month old!
Kate
Happy all the family is pleased! Thank you, Jessica.
Lisa
I have a plethora of all of these veggies. Researching ways to make pasta sauces to freeze. Does this freeze well? Thank you!
Kate
Hi Lisa! Unfortunately, I don’t freeze all my recipes. But, you can look through comments to see if other readers have had success!
Chris
I like to cook but work long hours and I like to garden and I have a too many summer squash and too many cherry tomatoes. This amazing recipe solved all three problems at once! Easy enough to be approachable after a long day’s work and appealing enough to make me want to make the effort, and it is so good and rewarding. Thank you!
Kate
Fresh garden produce, I’m jealous! Thank you, Chris for sharing.
Cynthia
I made this tonight. I only had heirloom tomatoes, so I used those and added sun-dried tomatoes and a bit more garlic. It was fantastic. So creamy!
Kate
Thank you for sharing! I’m glad you liked it so much.
Steph
This recipe is absolutely amazing. I’ve made this a few times now and cant get enough. Thank you!
Kate
I’m so happy to hear that, Steph!
Dallas Washington
I love making and eating meatless recipes. Good healthy choices all for everyone in my family.
Kate
I agree! Lots of variety, Dallas.
Elena
Wow this pasta dish is amazing! Full of flavors, definitely a new favorite.
Kate
I’m happy you loved it, Elena!
Nicole
I made this tonight, it was delicious! I used the juice from one lemon and a hefty pinch of red pepper. It was so perfectly tangy and creamy and good and easy to make. Awesome recipe!
Curtis
So good! I’ve never cooked a bad meal with your recipes.
Kate
I’m glad you loved it, Curtis!
Nicole
This was so yummy it almost made me teary! It tastes so rich without being unhealthy, it boggles my mind. I only used 1 biggish zucchini (no yellow squash) and added in a small can of rinsed cannellini beans for some protein. I used 2 big cloves of garlic and white bow tie noodles, and used about double the chevre (maybe part of why mine tastes so decadent!). I think some toasted pine nuts would be so lovely in here too for some more texture. Thanks so much for the recipe! Will definitely be making again.
Kate
Thank you for sharing, Nicole!
Katie
Made this last night and my boyfriend and I loved it! Today I reheated the leftovers for dinner and added some arugula since I had some I needed to use and it was so delicious! Another stellar recipe- I’m hooked.
Kate
Thank you, Katie! I appreciate your review.
Lori Schilling-Davis
This is the second time I made it! It is delicious!! Roasting the veggies at 425* worked better for me and I added extra tomatoes. My husband loved it too and he is a meat eater from Leawood, KS :)
Kate
Thank you for sharing, Lori!
Jenna
I, too, have oodles if summer squash, so any s.s. recipes are welcome. I used all yellow squash and my super-sweet home-grown cherry tomatoes, coming in here in New Mexico in July.
I deviated a bit from the recipe by melting my butter, sauteeing the garlic lightly and adding my (previously frozen) goat cheese. I will not do that again, at least with the cheese, as the texture got a bit grainy. I omitted the lemon juice due to concerns about curdling the already too-textured sauce. and feel like the sauce missed that tartness. I will try this again soon (so much squash!) And follow the directions.more precisely. Still delicious!
Kate
Thank you for sharing, Jenna!
Debra Graham
This recipe sounds wonderful! My garden is so abundant with squash and zucchini. I am definitely going to make it and I am so excited to have a new recipe for squash!!
Kate
Let me know what you think, Debra!
Reeves
This look delicious! I’ve done a recipe similar before – also has onions you roast with the veggies and kalamata olives tossed in at the end.
Kate
Thank you for sharing, Reeves!
Cyndy
I made your creamy cherry tomato and summer squash pasta with a little change. I’m not a fan of goat cheese so I used cream cheese instead and I added another cloves of garlic. It was wonderful. It is definitely on my repeat list. Thank you!
Kate
Thank you for sharing, Cyndy! I appreciate your review.