As if I needed another reason to make a batch of my tofu bacon bits recipe, here comes this delicious Summer Squash and Tofu Bacon Pasta, which came about because I wanted to use up my Farmer’s Market produce. This dish is full of flavor and texture, from the smoky tofu bacon bits to the slightly crispy zucchini, all the way to the cheese-like sauce.

Here’s everything you’ll need to make this delicious pasta:

Tofu bacon bits - I suggest using my recipe, which can be found here. You will need roughly 1 hour from start to finish to cook the bits.
Pasta- I used a hollow pasta shape for this recipe, but feel free to use what you have on hand/can find.
Zucchini and yellow squash
Olive oil:
Fresh sage leaves
Minced garlic
Red pepper flakes
Nutritional yeast
Lemon zest
Salt, black pepper
Vegan parmesan cheese (optional):

STEP 1: Prepare the tofu bacon bits. Recipe can be found here.

STEP 2: Prepare and bake the the squash and zuchinni

STEP 3: Prepare the pasta and begin cooking the diced onions, sage, optional garlic, and seasonings.

STEP 4: Add the cooked pasta, nutritional yeast, pasta water, zuchinni, and squash.

STEP 5: Stir in the tofu bacon bits, lemon zest, and remaining plant based butter.

Serve and enjoy!

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on social media or leaving a review below!

Ingredients:

¾ cup tofu bacon bits (prepared separately)

8 oz (225g) pasta of your choice

1 large zucchini, thinly sliced (⅛-inch thick rounds)

1 large yellow squash, thinly sliced (⅛-inch thick rounds)

3 tbsp plant-based butter, divided

1½ tbsp olive oil, plus extra for spraying

¾ cup yellow onions, diced

5-6 fresh sage leaves, thinly sliced

1 tbsp minced garlic (about 2-3 cloves), optional

1 tsp red pepper flakes, or to taste

1½ tbsp nutritional yeast

Zest of 1 lemon

½ tsp salt, or to taste

¼ tsp black pepper, or to taste

Vegan parmesan cheese for topping (optional)

Instructions:

Prepare tofu bacon bits according to the recipe at least 30 minutes before starting, or ideally the day before.

Preheat the oven to 425 degrees. Arrange zucchini and yellow squash slices in a single layer on an oiled baking sheet. Spray with olive oil and season with salt and pepper.Bake veggies for 25 minutes, gently flipping halfway through, until golden and slightly crispy. Remove any overly crispy pieces earlier if needed. The squash will crisp up a bit more as it cools

When veggies have 15 minutes left, cook pasta in heavily salted water until al dente according to package instructions. Reserve 1 cup of pasta water before draining.

In a large skillet over medium-low heat, melt 2 tbsp plant-based butter with 1½ tbsp olive oil. Add diced onions and sliced sage. Cook for 10-15 minutes until softened and beginning to turn golden.

If using garlic, add it now and cook for 1-2 minutes. Sprinkle in salt, pepper, and red pepper flakes. Cook for 1 minute.

Zest the lemon and set it aside for later.

To the skillet, add the cooked pasta, nutritional yeast, ¾ cup of the reserved pasta water, and half of the roasted zucchini and squash. Let it simmer for 5 minutes, stirring and adding more pasta water as needed to achieve desired sauce consistency.

Stir in the tofu bacon bits, lemon zest, and the remaining 1 tbsp plant-based butter. Stir well until the butter is fully melted and incorporated. Taste and adjust as needed.

Serve pasta topped with remaining roasted zucchini, squash, and vegan parmesan cheese (if using).