Creamy Vegan Zucchini Corn Summer Pasta

Creamy Vegan Zucchini Corn Summer Pasta

Creamy Vegan Zucchini Corn Summer Pasta

This creamy vegan zucchini corn summer pasta is the perfect dish to enjoy during the warm summer months. It is a light and flavorful dish, made with fresh zucchini, sweet corn, and vegan cream cheese. The combination of these ingredients creates a delicious and creamy sauce that coats the pasta perfectly. The bright colors of the vegetables, along with the richness of the cream cheese, make this dish both aesthetically pleasing and incredibly flavorful.


  • 2 cups of pasta (such as penne, farfalle, or fusilli)
  • 2 tablespoons of olive oil
  • 1 medium zucchini, diced
  • 1 cup of frozen corn
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 cup of vegan cream cheese
  • 1/4 cup of nutritional yeast (optional)


Begin by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions. Once the pasta is cooked, drain it and set aside.

In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced zucchini and frozen corn. Saute for 5 minutes, stirring occasionally, until the vegetables are softened. Add the garlic powder, onion powder, salt, and pepper to the skillet and continue to sauté for another 2 minutes.

Reduce the heat to low and add the vegan cream cheese. Use a wooden spoon to stir the cream cheese until it is fully melted and combined with the vegetables. If desired, add the nutritional yeast and stir until combined.

Add the drained pasta to the skillet and stir to combine. Cook for another minute or two, until the pasta is heated through. Taste and adjust seasonings if needed. Serve hot.

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