Zucchini Pasta with Sweet Corn
Servings: 6
Ingredients
- 10 oz spaghetti noodles uncooked
- 3 tbsp vegan butter
- 1/2 yellow onion large, thinly sliced
- 3 cloves garlic minced
- 1 lb zucchini grated (do not drain) (up to 1.5 lbs works)
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1 cup vegan parmesan cheese finely grated
- 1 cup sweet corn cut off the cob (or canned)
- 1 cup canned coconut cream (or other thick vegan milk)
- 3/4 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. 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.