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Vegan Rigatoni with Sweet Corn and Zucchini

  • Author: Jordan Cord
  • Total Time: 35 minutes
  • Yield: 4 1x


This creamy, vegan rigatoni dish uses fresh summer corn, squash, and basil. The sauce is simple – just two ingredients!


  • 2 cups rigatoni pasta
  • 2-4 Tablespoons olive oil
  • 1 cup yellow onion, diced
  • 4 cloves garlic, minced
  • 1 ear sweet corn
  • 1 cup zucchini
  • 1 cup yellow squash
  • 1 can whole coconut milk
  • 1/4 cup nutritional yeast (what's nutritional yeast? i'll explain! click here.)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 Tablespoons tamari or soy sauce
  • Basil for garnish



  1. Thoroughly shake your can of coconut milk to ensure that it is well-combined.
  2. In a medium bowl, combine coconut milk and nutritional yeast. Whisk together and set aside.


  1. In a large skillet, add oil and onions. Bring to medium heat and saute for 5 minutes.
  2. Add garlic and sweet corn and saute for 5 minutes.
  3. Meanwhile, this is a good time to get your water boiling and cook your pasta while the other ingredients are cooking.
  4. Add zucchini, yellow squash, and soy sauce to the skillet. Saute everything together for 5 minutes and then pour in the sauce mixture.
  5. Once the pasta is al dente, drain it and add it into the skillet.
  6. Cook for 10 minutes, stirring occasionally. The sauce will thicken as it cooks down.
  7. Serve and garnish with fresh basil.
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: Main


  • Serving Size: 1
  • Calories: 335
  • Sugar: 4 g
  • Sodium: 500 mg
  • Fat: 20 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 11 g