3.6/5
(5 Votes)
Ingredients
- salt and pepper
- 3/4 lb short pasta
- 1 3/4 cups corn kernels (2 ears of corn, grill then shuck)
- 1 cup cashew ricotta
- 1/4 cup vegan parm
- 2 cups chopped grilled zucchini
- 1/2 cup fresh basil leaves torn, plus more for serving
- 2 Tbsp chopped fresh dill
Preparation
Step 1
In large pot of salted boiling water, cook pasta, reserve one cup pasta water, then drain.
In a large bowl, whisk together 1/2 cup pasta water, ricotta and parm. Add pasta mixture, zucchini, basil and dill, toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and parm.
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