Head to your local farmer stand or your backyard grab some corn
and some zucchini and let's make one of the creamiest vegan pastas you've ever made.
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So if you've ever tried growing zucchini yourself you know you will have about enough to make 900
recipes and feed your entire neighborhood. Today we are going to show you how to use it to make
one of our favorite summer pastas. We're going to start by prepping our vegetables. You want
to grab an onion, yellow or sweet work best. And then you are going to thinly slice that.
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Once you have them sliced you're just going to carefully break them apart into pieces.
Next we're going to chop our garlic. We are using three cloves but garlic is subjectionable so
feel free to add a little bit more. I mean can you really go wrong with adding more garlic.
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Now we're gonna cut the corn off of the cob. You can use canned corn here but if
you can get it fresh in season it is so good.
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And finally we are going to grate our zucchini. Now you want to go by weight
we are using about a little over a pound which is about 20 ounces.
Zucchini ranges so much in size that you really want to go by the weight
when you are grating this instead of just like a medium or a large size zucchini.
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Now if you really love zucchini you can totally make this with zucchini noodles
or zoodles but we are just going to be using regular spaghetti noodles.
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Just a quick tip you can use whatever type of pasta you want you can use any
shape or size make it gluten free whatever. We do like a longer noodle because we have
kids and this is a super creamy sauce and they like to slurp their noodles up and maybe so do
we. While our pasta is cooking we are going to grab a large skillet you want something with
a high wall since we are going to be adding the pasta back in in a little bit.
Over medium-high heat we are going to add in some vegan butter and we are going to let that melt
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Once your butter is melted you are going to add your onions in and stir those around
occasionally until they are translucent which takes about three minutes
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Add in your minced garlic and you're gonna let that cook for one more minute.
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Add in your shredded zucchini, salt and pepper. You can add salt and pepper more or less to taste
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Just a quick tip we did not drain the water out of the zucchini a lot of recipes call for that
but we want to make this as easy as possible and so we are not doing that and using it to
our advantage to make a creamy pasta sauce. You're going to stir this occasionally and let cook for
about three to four minutes until it reduces down a little bit just like spinach would wilt.
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Then you're gonna add in your vegan parmesan
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The corn that we cut off the cob earlier, the coconut cream which is
the thick part of a can of coconut milk. And then some veggie stock
You're going to want to let that come to a boil and then reduce your heat to simmer.
Let it reduce and thicken up your sauce for about four to five minutes.
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Now we're going to add in our cooked pasta noodles that we drained and then stir that together.
You want to let it heat throughout which is going to take about two to three more minutes and stir
occasionally so it doesn't burn on the bottom. Just a quick tip you should always reserve some of the
pasta water when you are draining. That way if your pasta is not creamy enough for you then you can
add some more of that pasta water. If you didn't do that you can add some more veggie stock. If it
is too creamy for you or too saucy for you then you can just let it reduce a little bit longer.
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Serve this with more parmesan, basil, salt and pepper to your taste. Some good sides
for this pasta would be our vegan garlic nuts or our cheesy Italian bread rolls.
Okay so can we make this top nine allergen friendly. The answer is yes we can. We do want
to look at four different ingredients. So our pasta, coconut milk, vegan butter, and then our
parmesan cheese. For the pasta you just want to use your favorite gluten-free pasta. Just make sure you
only cook it till al dente. Or you could even use something like zoodles make sure you only cook
those for about two minutes until you add those into the pasta. And then as far as your vegan
butter that's another easy swap just pick one that
is soy free like Flora or Earth Balance soy free it's usually in a red tub or a red stick.
As far as the coconut milk we are using that to make
this pasta dish super creamy so you want to choose a top 8 free vegan milk that is also creamy like
extra creamy oat milk or a soy milk if you can have soy but if not stick with the oat milk.
And then finally our vegan parmesan we are using Violife in this recipe which contains coconut oil
so if you cannot have coconut oil we would recommend Follow Your Heart or you can use
our homemade one with sunflower seeds that is on our website. The only thing about that one is it
doesn't melt so just keep that in mind if you want to do something like that. Can you make this dish
oil free? The answer is yes you're just going to use lose some of that taste and then the richness
that comes from using the vegan butter but if you are already oil free then you are likely
going to be okay with a swap like that. All right and finally can we prep this recipe ahead? The
answer is yes you want to let it cool completely before you store in an airtight container in your
refrigerator and you can reheat it up to five days later. You do you may want to add another
splash or two of non-dairy milk or vegetable stock when you are reheating this whether you do it on
the stove or inside of your microwave. We really hope you loved this video. If you did we would love
if you could like this video, subscribe to our channel if you aren't already, and if you have
any other questions that we didn't answer in this video feel free to leave them in the comments and
we will get back to you as soon as we can. Have a great week and we will see you in the next video