Bright, zesty, and packed with protein, this vegan summer pasta pairs garden-fresh zucchini and basil with chickpeas, lemon, and a savory miso-bouillon umami finish—fast enough for weeknights, vibrant enough for al fresco dining.
Sauté the aromatics: Heat olive oil in a skillet. Add garlic powder (or minced fresh garlic) and let it bloom until fragrant.
Cook the zucchini and tomatoes: Add sliced zucchini and halved cherry tomatoes. Sauté until the zucchini softens and the tomatoes release their juices.
Add chickpeas and flavor base: Stir in chickpeas, white miso paste, and Better Than Bouillon vegetable base. Add a splash of reserved pasta water to create a silky sauce.
Incorporate spinach and lemon: Add spinach and let it wilt. Squeeze in lemon juice for brightness.
Toss with pasta: Add cooked pasta directly into the skillet (or use a one-pan method if desired) and toss until well coated. Adjust seasoning with salt, pepper, or extra lemon.
Make garlic croutons: While pasta cooks, cube bread and toss with olive oil and garlic powder (or minced garlic). Toast in the oven or skillet until golden and crispy.
Serve and garnish: Plate the pasta, sprinkle with vegan cheese, top with croutons, and finish with fresh torn basil and lemon zest.