It’s the last day of August and I still have lots of zucchini and corn so I am making this pasta..again! It has been in my rotation all summer and I love it!
And you will too. The creamy sauce is made by adding some of the zucchini and corn to the blender along with your favorite unsweetened plant milk. I love cashew but you can use whatever you like.
Use whatever kind of zucchini you can find like old school green, yellow, round, crookneck, and my favorite, cocozella di napoli aka striped heirloom Italian zucchinis, which make an appearance in this photo.
Pro Tip: when you want to cut the kernels from the cob, to keep them from flying everywhere, balance the cob upright on the tube of a Bundt pan. The kernels drop right into the pan! Easy clean up too.
Creamy Zucchini & Corn Pasta
- 2 servings uncooked pasta, like linguine or spaghetti
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, pressed
- 1 cup vegan white wine
- 2 small zucchinis, diced
- 1 ear corn, shaved
- 1 cup unsweetened plant milk (I love making cashew milk. Add 1/4 cup cashews + 1 cup water in the blender until smooth)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Make the pasta. Drain when al dente, reserving some of the pasta water.
Heat the oil in a pan and add the onions and garlic. Sauté until the onions are translucent. Deglaze the pan with the wine. When it has cooked down, add the zucchini and corn. Cook until the zucchini are soft and the corn is bright.
Add your plant milk to the blender and add a half cup of the zucchini/corn/onion mixture. Blend until creamy and add back to the rest. Add the pasta and some pasta water and mix until the sauce is beautiful.
Garnish with parsley!