Creamy Vegan Zucchini Corn Summer Pasta
Author -Yields: 4 servings
Ingredients
For the sauce:
- 1 1/4 cups Elmhurst Milked Cashews, or another plant milk of choice
- 2 tablespoons all purpose flour (substitute 1 tablespoon arrowroot flour)
- 2 tablespoons nutritional yeast
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon salt
- A pinch nutmeg
- A generous pinch freshly ground black pepper
For the pasta
- 8 ounces pasta of choice
- 2 teaspoons olive oil
- 1/4 cup chopped shallot or red onion
- 2 heaping cups (about 8 oz) chopped zucchini
- 1 1/2 cups corn kernels, fresh, canned, or frozen and thawed
- 2 large or 3 small cloves garlic, very thinly sliced
- Freshly squeezed lemon juice
- Small handful each torn or roughly chopped basil and mint
- Freshly ground black pepper and salt, to taste
Instructions
- To make the sauce, blend or thoroughly whisk all ingredients together. Transfer to a small sauce pot. Cook over medium low heat until the sauce is very gently simmering, but not boiling. Reduce the heat to low and continue simmering for 3-5 minutes, or until it's thick enough to coat the back of a spoon. Store the sauce for up to 3 days or set it aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions; drain.
- While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot, zucchini, and corn. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are tender. Add the garlic and cook for one more minute, stirring constantly.
- Add the cooked pasta to the vegetables, then add the sauce. Reduce the heat to low, then simmer everything in the sauce. When most of the sauce seems to be absorbed and the dish is creamy but not soupy, it's done. Stir in the herbs and lemon. Taste and add salt and pepper as needed. Serve.