top of page
  • 100% Plant-Based


Serving size: 2

This is one of my go-to dinners because it can be thrown together in under 20 minutes and requires very few ingredients. It also reminds me of a decadent lemon butter pasta dish you might get at a restaurant but is completely plant-based and a lot lighter on your body.


• 1/2 package gluten-free rotini or fusilli pasta

• 1 tablespoon olive oil

• 1/2 red onion, sliced

• 1 zucchini or yellow squash, sliced

• 1 lemon, juiced

• 3/4 cup vegan feta

I normally try to limit my use of store-bought vegan cheeses but this dish absolutely calls for some plant-based feta. My all-time favorite to buy is the Follow Your Heart Feta Crumbles.

For pasta, I love any and all chickpea or lentil variations. Some of my favorite brands include Al Dente (made from chickpeas), Cybele's (made from cauliflower, parsnips, & green lentils), and ZENB (made from yellow peas).


Begin by slicing 1/2 a red onion into strips and slicing your zucchini or yellow squash into half moon pieces.

Start cooking your pasta according to the package instructions.

Add the tablespoon of olive oil to a sauté pan, followed by the sliced onions and sauté over medium heat until the onions become translucent (about 3 -5 minutes).

Once the onions are translucent, add the zucchini to the pan and sauté until softened and no longer stiff (about 5 minutes). Once the zucchini is tender, lower the heat.

Your pasta should be done cooking at this point. Drain and add the cooked pasta to the pan with onions and zucchini. Squeeze the juice of one whole lemon over the pan and stir.

With your pan still on low heat, sprinkle in just 1/2 cup of the plant-based feta, stir together with the pasta and veggies and allow the feta to melt slightly.

Plate your pasta into bowls and sprinkle on the remaining 1/4 cup of feta over top each dish.

I could honestly eat this multiple nights a week for dinner. It's truly one of the most simple dishes to put together and I love that the ingredient list is only 6 ingredients long (many of which you probably already have on hand). It's rich in protein from the pasta, perfectly light tasting from the lemons, yet still creamy and rich from the vegan feta.


Thanks for submitting!


bottom of page