Creamy Vegan Zucchini Pasta with Sweet Corn
This creamy vegan zucchini pasta with sweet corn is an amazing vegan late summer pasta with fresh garden vegetables! You'll love how fast it comes together!
Servings: 6 servings
Calories: 451kcal
Ingredients
- 10 oz uncooked spaghetti noodles
- 3 tablespoon vegan butter
- ½ large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 lb zucchini, grated (do not drain) (up to 1.5lbs works)
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 cup vegan parmesan, finely grated
- 1 cup sweet corn, cut off the cob (or canned)
- 1 cup canned coconut cream (or other thick vegan milk*)
- ¾ cup vegetable stock
Instructions
- Bring a large pot of water to boil. Cook the pasta to al dente according to package (do not overcook). Drain immediately.
- Meanwhile, in a large skillet over medium high heat, melt vegan butter. Add onions and stir. Saute until translucent about 3 minutes. Then add garlic, stir and cook 1 more minute until fragrant.
- Add in the zucchini, salt and pepper and stir. Cook for 3 - 4 minutes until it reduces in volume by about half.
- Add in vegan Parm, corn, coconut cream and veggie stock. Let come to a boil then reduce heat to simmer. Let it reduce and thicken about 4-5 minutes.
- Add pasta into the sauce and stir together well for another 2-3 minutes. The sauce will have thickened up a bit more and should be coating the pasta. If the sauce gets too thick, add a bit more broth.
- Serve with more Parm, basil, salt/pepper to taste.
Video
Notes
*Read posts for tips, tricks, and how to perfect recipe
Nutrition
Serving: 1.5cups | Calories: 451kcal | Carbohydrates: 52g | Protein: 10g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 752mg | Potassium: 526mg | Fiber: 5g | Sugar: 5g | Vitamin A: 528IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 2mg