Vegan and gluten-free recipe for creamy corn and zucchini pasta! Packed with fresh summer veg, zesty lemon and tangy dijon it’s the perfect excuse to make a pasta dish in the warmer months.
This creamy corn and zucchini pasta recipe is the corn-and-zucchini-fritters-meets-classic-carbonara combo you never knew you wanted!
Think all the usual suspects, sweet corn kernels, fresh zucchini and mild spring onions but levelled up to be served with your favourite carb (pasta!) and an easy, breezy, creamy vegan sauce.
What could be better? Oh, just the fact that it’s nut-free, gluten-free and only takes 20 minutes to rustle up.
And as if you still need any more convincing, it’s the perfect excuse to make a pasta dish in summer. Sure it’s got a rather indulgent amount of vegan, single cream, but it’s also packed with fresh summer veg and balanced with zesty lemon and tangy dijon. This recipe is sure to be your new mid-week favourite!
What do you need to know before you make this recipe?
This vegan creamy corn and zucchini pasta
- Can be made in just 20 minutes
- Is nut-free, no cashews required just some vegan single cream
- Is easy enough to make in the dark
I’ve included all the additional notes for this creamy corn and zucchini pasta recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
- 200g / 6.8oz gluten-free vegan spaghetti
- 1 Tbsp. olive oil
- 3 garlic cloves, very thinly sliced
- 3 spring onions, thinly sliced
- ½ tsp. each fine sea salt and black pepper
- 1 zucchini, roughly chopped
- 3 Tbsp. nutritional yeast
- 250ml / 8.8oz vegan single cream
- ½ tsp. dijon mustard
- 150g / 5oz fresh or frozen corn kernels
- ½ lemon, zest and juice
- Pinch red chilli, optional
- 1 spring onion, thinly sliced
Put a large pot of heavily salted water on to boil. Once boiling, add the spaghetti and cook until al dente (2-3 minutes less than the packet instructions). Save one cup of pasta water and drain the spaghetti.
While you wait for the pasta water to boil, add the olive oil, garlic, spring onions, salt and pepper to a large frying pan and saute for 2-3 minutes on medium heat. Do not let the garlic brown, or it will taste bitter.
Add the zucchini and saute briefly before adding the nutritional yeast, vegan single cream, mustard and frozen corn. Simmer for 5 minutes, add the lemon juice and zest and turn off the heat.
Add the cooked spaghetti to the sauce and mix well. Add pasta water until you achieve your prefered consistency (the more pasta water you add, the looser the sauce will be). Taste to adjust the seasoning and serve topped with fresh spring onion and a sprinkle of chilli.
NOTES: Creamy Corn and Zucchini Pasta
Vegan Single Cream
I used the Alpro Single Soy and loved the flavour and texture. I didn’t notice any overly pungent soy after taste.
Gluten-free pasta has come a long way in the last few years and, although my favourites are the ones made from 100% brown rice flour (like Dove’s Farm Brown Rice Spaghetti and Rizopia gluten-free spaghetti) for this recipe, I used Tesco’s own brand and thought it was delicious plus it has that more traditional yellow colour.
Wondering if you can swap or change the corn and zucchini for other veggies? Well, sure! It’s your dinner! Any quick-cooking vegetable would be great in this dish, mushrooms, bell peppers or frozen peas will work a treat.