In My Kitchen: Basil Shallot Vinaigrette Rigatoni (VEGAN)

The original recipe is super spicy, so I cut down the red pepper flakes by 1/2. Feel free to double back to the original recipe if you enjoy pasta that makes you chug boatloads of water!

You’ll need:

  • Pasta:
  • 1 pound rigatoni
  • 1 zucchini, cut into coins and quartered
  • 2 tbsp olive oil
  • 2 garlic cloves
    2 shallots, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1 lemon, juiced
  • Salt and pepper
  • Basil Vinaigrette:
  • 1 shallot, roughly chopped
  • 2 cups basil leaves with stems removed
  • 1 garlic clove
  • 1/4 tsp red pepper flakes
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp salt


  1. Cook the pasta until al dente. Drain and set aside.

2. Combine all ingredients for basil vinaigrette in a food processor. Blend until very smooth. Set aside.

3. In a large skillet, heat olive oil over medium heat. Add the garlic, shallot and red pepper flakes. Saut’ until fragrant.

4. Add the zucchini and saut’ just until soft (about 5 min).

5. Add the cooked pasta, basil vinaigrette and lemon juice to the pot. Toss to combine. Season with salt and pepper to taste. Serve.

Source: What’s Gaby Cooking

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