Bangin' Summer Pasta ☀️

Dinner in 20 minutes when it's too hot to think.

The Inspo: This is our Summer kick off recipe! Every year I post one recipe that signifies the beginning of summer - because it means the best produce and truly endless possibilities. And to kick off summer of ‘26, I present this bangin’ summer pasta. You can eat warm or cold, find most of the ingredients at a farmers market, and there’s no oven required. It’s giving the perfect beach day in a bowl: light and refreshing so you can eat it in your bikini under the palm trees.

The Hero Ingredient: I know we have used this as the hero ingredients for the last few recipes, but I really wanted to show you how versatile it is and to show you how easy it is to get extra protein into your meals. Tofu strikes again, but this time we are blending it into the most insanely creamy ranch sauce you’ve ever tasted. It’s my favorite trick for getting that rich, comforting texture we love while keeping things totally dairy-free and anti-inflammatory. Not to mention it sneaks in 20g of clean plant protein per serving!

Bai’s Tip: Go and find a local farmers market and try to find the corn, cherry tomatoes, broccolini, and dill locally. You will be surprised that you will come home with extra goodies, some new friends, and hopefully some inspiration to make yummy food for yourself. Aka this corn and dill pasta! There is nothing better than grabbing an iced matcha/coffee, strolling the market stalls, and bringing home the sweetest summer produce you can find. It gives you a reason to get outdoors, supports our local growers, and just feels like pure summer magic.

Serves 3-4

The Goods:

For the sautéed veggies:

• 1 tbsp olive oil

• 3 cups corn kernels

• 1/2 tsp paprika

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 broccolini bunch, diced and ends removed

For the ranch sauce:

• 1 block firm tofu, drained

• 1/2 large lemon, juiced

• 1/4 cup unsweetened plain soy milk

• 1/4 cup pickle juice (juice from a pickle jar)

• 1 tsp salt

• 1 tbsp nutritional yeast

• 1 tsp granulated garlic

• 1/2 tsp onion powder

• 1 tsp apple cider vinegar

For the pasta:

• 1 package gluten free or regular bowtie pasta (I love the jovial brand)

• 1 cup small cherry tomatoes, sliced in half

• 1/4 cup minced dill

The Method:

1. Fill a large soup pot 3/4 full with salted water. Place on the stovetop and begin to heat up the water. When the water is boiling, add the bowtie pasta and cook to package instructions. Drain the cooked pasta and add a drizzle of oil (or saved pasta water) to pour on the noodles to prevent them from sticking. Set aside with a lid on.

2. Next, heat a large cast iron on medium. Add the olive oil once hot. Add the corn, paprika, salt, and black pepper. Sauté for 3-4 minutes.

3. Add the broccolini and sauté for 2-3 minutes or until the broccolini turns bright green and slightly fork tender. Remove from heat and set aside.

4. Make the ranch sauce. Toss all the ingredients into a high powered blender, and blend on high for 1-2 minutes or until fully smooth. Set aside inside the blender with a lid on, for ease of pouring later.

5. When the noodles are ready, the sauce is made, and the veggies are cooked, then toss everything together in a large mixing bowl. Stir in the cherry tomatoes and minced dill.

6. Serve and enjoy immediately while everything is still warm or save as a pasta salad for the perfect meal prep.

7. Store any leftovers in an airtight container in the fridge. Consume within 3-4 days.