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Penne with Grilled Cream Corn and Zucchini {Vegan}
Servings
4
Author
Veg Life Staff
Ingredients
FOR THE CREAMED CORN:
1
lb.
of fresh Corn kernels cut from the cob
plus the milky juices
7
oz.
White Hominy
2
oz.
vegan Cream Cheese
I used Tofutti's Better Than Cream Cheese
1
Tbl vegan Margarine
such as Earth Balance
1/4
C
vegan Creamer
such as So Delicious brand Coconut Creamer
1/4
tsp
vegan Sugar
optional
Salt & Pepper
to taste
Paprika
to taste
Chives
for garnish
ADDITIONAL INGREDIENTS:
1/4
C
Coconut Milk
I use So Delicious brand
1
Small Zucchini
sliced & quartered
About 10-12 Grape Tomatos
quartered
2
C
Mini Penne Pasta
1
tsp
Vegetable Oil
1
tsp
Seasoning
such as Mrs. Dash or Season Salt
Instructions
TO PREPARE THE CREAMED CORN:
In a hot skillet, add the grilled corn and butter and cook until the butter is melted.
Add the creamer and cook until reduced by almost half.
Add the cream cheese and cook until melted.
Fold in the hominy and cook until heated through.
If you'd like to add sugar, you can do so here.
Add paprika, salt and pepper, to taste.
ADDITIONAL INSTRUCTIONS:
To this, add the 1/4 C of Coconut Milk, you could also use Almond Milk.
Prepare the pasta to the instructions on the box.
Meanwhile, slice and quarter the zucchini and saute in a little oil until just tender and golden.
Add the tomatos and cook for a few minutes. Season with your seasoning of choice.
Drain the pasta and add directly to the corn mixture. Mix and then fold in the vegetables.
Garnish with chives, if desired.