Indulgence in Every Bite

Looking for an easy weeknight meal that feels indulgent but is super easy to make? This creamy vegan pasta is made with sautéed veggies and our bold, savory Tomato Herb Fromage — a spreadable Rebel favorite that melts beautifully into a velvety sauce!

You can make this into a high-protein pasta recipe by using a high-protein pasta option, like lentil or chickpea pasta to turn this into a protein-packed plant-based dish in under 20 minutes. 

 Ingredients:

• 1 tbsp olive oil
• 1 small zucchini sliced into half-moons
• 1-1.5 cup cherry tomatoes, whole
• 1 wheel of Rebel Cheese Tomato Herb Fromage
• Salt & pepper to taste
• Optional: chili flakes, fresh basil
• 8 oz pasta, cooked (high protein options: lentil or chickpea pasta)

Instructions:

Step 1 – Cook your pasta
Boil pasta according to package instructions. Drain and set aside, reserving ¼ cup pasta water.

Step 2 – Sauté your veggies
In a skillet, heat some olive oil over medium heat and add in the sliced zucchini and the whole cherry tomatoes.  Lightly season with salt and pepper and sauté for 5–7 minutes, until the zucchini is cooked, soft, and the tomato skins begin to peel off.

Step 3 – Add your Tomato Herb Fromage
Turn heat to low and set the Tomato Herb Fromage into the pan with the vegetables. Gently stir the cheese as it melts, adding reserved pasta water 1 tablespoon at a time to create a smooth, creamy sauce.

Step 4 – Toss it together
Add pasta to the skillet and toss to coat. Taste and adjust seasoning as needed with additional salt, pepper, or chili flakes.

Step 5 – Serve it up
Top with fresh basil, serve, and enjoy!

This pasta is:

• High-protein (if using lentil or chickpea pasta)
• Dietitian-approved
• Dairy-free and totally plant-based
• Creamy without any dairy 
• Customizable - add in any veggies you love
• Made with only one Rebel cheese — Tomato Herb Fromage!