Late Summer Pasta
With bombolini ravioli <3
There's something about late summer that always pulls me back to being a kid, when the days stretched long and warm, and summer felt like endless possibilities. That season gave me more room to move, more chances to be outside and express myself in all the physical ways I loved. I think that's why I hold onto the end of summer so tightly every year, leaning into these last late-summer vegetables like leeks, squash, zucchini, and shallots before they're gone.
This dish is my way of celebrating that in-between time. It's decadent enough to take center stage on a date night, but it only takes 30 minutes to pull together. Dinner for two, plus leftovers, and over 30g of protein to pair with a good night in. The star of the show is Bombolini's vegan mushroom ravioli, a Richmond, Virginia staple that turns this into a quick decadent weeknight hero that has dinner on the table before 8pm. Soy crumbles add in for extra protein, so it feels just as satisfying as it is nostalgic. A little taste of summer holding on a bit longer.
Late Summer Pasta
Serves: 6
ingredients
Soy crumbles:
392g (1 13oz bag) Gardien Be’f - or other soy crubmles
¼ cup LS soy sauce
1 tsp red pepper flakes
1 tbsp onion powder
1 tbsp garlic powder
¼ cup nutritional yeast
Bombolini Mushroom Ravioli
1 Container of Bombolini’s vegan mushroom ravioli
Water to boil
Reserve 1 cup pasta water
¼ cup nutritional yeast
3 Tbsp White Miso
Vegetables
2 Yellow Squash
2 Zucchini
1 Shallot, thinly slices
12oz Frozen grilled corn
15oz can white beans, including bean-water
2 Leeks, rinsed and sliced
4-6 cloves of garlic (I do a whole head), minced
1 tbsp Olive Oil
NUtrition
Per serving
488 kcal
34 g protein
70g carbs
8 g fat
12 g fiber
Directions
1) Heat up a wide pan with olive oil on medium, sauttee shallots and garlic 3-5 minutes, until fragrant. Add leeks and Sautee until almost soft, Then add frozen corn, squash, zucchini, and turn heat to low. Don’t overcook your squash, we want them tender!
2) Heat up frozen soy crumbles in a large pot and break up any large frozen clumps.
3) Mix up the soy crumble seasonings with soy sauce and pour into the pot with your B'e’f. Mix and cover on low until heated up.
4) Cook your ravioli last, especially if you’re using a fresh version like I am here. They cook in a matter of minutes. Once cooked, save 1 cup of pasta water and strain the ravioli out and run them under cold water for a few seconds, set aside.
5) Mix the pasta water with nutritional yeast and miso paste. Stir until combined and then pour into the veggie pan. Add 1 can of white beans, with the bean water, to the pan as well. Wait until everything heats up, another 2-3 minutes.
6) Add your pasta to the veggie pan and mix to coat.
7) Plate by covering the summer pasta with a healthy serving of soy crumbles