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. Sauté until translucent, about 3 minutes. The 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 parmesan cheese, corn, coconut cream, and vegetable 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 vegan parmesan cheese, basil, salt and or pepper to taste.