4 fuss-free summer pastas + noodles
Cold tahini noodles, pea pesto pasta + more 💚
Now that I’m living on my own for the first time literally ever, I find myself having to relearn how to cook.
When I was a teenager, I cooked dinner our family of four regularly. And then when I moved in with my (now ex) partner, I planned meals for the two of us.
In this new chapter, I’m still figuring out how to grocery shop and cook for one, which I’m… kinda enjoying? One nice thing is that I don’t need to compromise on my preferences anymore and can literally make whatever the heck I want. My ex was not fond of a lot of the things I love (like lentils and tempeh, for example), which is no longer something I need to consider.
I also feel more free to skip cooking altogether, and scavenge whatever bits and bobs from the fridge and call it dinner. Not that my ex forced me to cook or anything; it was more that I was concerned for his wellbeing and would feel better knowing he had at least one vegetable that day.
Which brings me to pasta. I’ve been eating a lot of the stuff lately because it’s easy and the most comforting of comfort foods (and I need all the comfort I can get right now). It’s also usually pretty quick to put together = key for summer because no one wants to stand over the stove for longer than absolutely necessary.
Below, I’ve rounded up four simple pasta and noodle dishes that work well for the middle of summer…
Cold Tahini Noodles with Cucumbers
Udon - thick, slippery Japanese noodles - are one of my favorites to have on hand. Paired with a creamy, nutty, and slightly tangy tahini sauce, plus cucumbers and scallions, they make for a simple summer dinner you can cool off with. (Be sure to read all my tips for how to spot the best tahini at the store!)
Pea Pesto Pasta
Frozen peas, walnuts, and basil come together with miso and olive oil to make a chunky, protein-rich sauce for pasta.
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Cold Soba Noodles with Tofu
Soba - another style of Japanese noodle - is made with buckwheat flour, which is ideal for the gluten-free among us. They have a pronounced earthy, nutty flavor, and are thus especially great served chilled. Pan-fried marinated tofu and cool cucumbers complete this meal.
Spinach Pesto Pasta
This oldie-but-goodie TNB recipe relies on roasted almonds, baby spinach, and basil to make the electric-green sauce. It’s truly one of the easiest recipes you’ll find on my site - as in, if you can make a smoothie, you can manage this pasta.
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