Zesty Macaroni with Corn
This dish is a vibrant twist on classic macaroni, bringing sweet corn and a zesty kick together in a creamy, plant-based sauce. I love how simple it is to make yet feels like a comforting hug on a plate!
Hey there!
I’ve always had a soft spot for macaroni and vegan cheese, and when I transitioned to a vegan lifestyle, I knew I had to find a way to recreate that comforting dish.
This Zesty Macaroni with Corn is my go-to because it’s not only quick to whip up, but it also brings a burst of flavor and nutrition to the table.
I love serving it on cozy nights, and it warms my heart to see everyone enjoy it just as much as I do!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using cashew coconut cream for that ultra-creamy texture, but if you’re in a pinch, a store-bought vegan coconut cream can work, too. Nutritional yeast is a game-changer for adding that cheesy flavor without any plant-based milk. And don’t skip the lemon juice; it really brightens up the dish!
Tips & Notes
- •I usually make extra cashew coconut cream and keep it in the fridge for drizzling on salads or other dishes throughout the week.
- •If you want a little more heat, toss in some red pepper flakes when you sauté the corn.
Recipe Variations
- •Sometimes I’ll add diced bell peppers or spinach to the pasta for extra veggies and color.
- •If you’re feeling adventurous, try adding a splash of hot sauce to the creamy sauce for a spicy kick!
Storage & Freezing
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just add a splash of plant-based milk to loosen it up a bit and warm it on the stove.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just swap the elbow macaroni for a gluten-free pasta, and you’re good to go.
What can I use instead of cashew coconut cream?
You can use silken tofu blended until smooth or a store-bought vegan coconut cream. Just adjust the seasoning to taste!
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This dish is a vibrant twist on classic macaroni, bringing sweet corn and a zesty kick together in a creamy, plant-based sauce. I love how simple it is to make yet feels like a comforting hug on a plate!
Ingredients
Instructions
- 1
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the elbow macaroni and cook according to the package instructions until al dente.
- 2
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the sweet corn and sauté for about 5 minutes until it starts to caramelize a bit. It adds such a lovely sweetness!
- 3
In a blender, combine the cashew coconut cream, nutritional yeast, garlic powder, onion powder, smoked paprika, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- 4
Once the pasta is cooked, drain it and return it to the pot. Pour the creamy sauce over the pasta and add the sautéed corn. Stir everything together until the pasta is well coated.
- 5
Serve immediately, garnished with fresh parsley for a pop of color and flavor. Enjoy your warm, zesty macaroni!
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