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Creamy Zucchini & Corn Pasta

Servings 2


  • 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


  1. Make the pasta. Drain when al dente, reserving some of the pasta water.

  2. 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.

  3. 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.

  4. Garnish with parsley!