Name: Creamy Lemon Pasta with Charred Courgettes and Corn (Vegan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 200g cherry tomatoes; 1 courgette, in slices; 1 ear of corn, corn cut off; 1 tsp roasted garlic paste (or 1 garlic clove, crushed); 2 tbsp olive oil; Salt and pepper; 250g small pasta like orecchiette; 1 pack silken tofu (290g drained weight); 2 lemons; 1 tsp roasted garlic paste (or 1 roasted/raw garlic clove); 1 tsp roasted onion paste; 3 tbsp nutritional yeast; 2 tbsp hulled hemp seeds; 1 tbsp extra virgin olive oil; 2 tbsp freshly chopped chive; 2 tbsp freshly torn basil

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Make the most of fresh produce and make this delicious Creamy Lemon Pasta with Charred Courgettes and Corn. It is naturally dairy-free, high in protein and fibre and fully plant-based and gluten-free, ready in 25 minutes.

I love a good pasta dish and while I love a creamy sauce, I also love having texture in my pasta. This dish combines the best of both worlds, as the sauce is so dreamy while having pieces of roasted courgette and corn in there, too. I love to add some roasted tomatoes on top for a pop of colour and juiciness. This dish really makes the most of end of summer produce, but you can really make it any time of year, especially as the sauce is made with pantry staples (made without nuts!).

Why will I love this pasta?

This pasta is amazing:

So creamy and dreamy
With chunks of tender vibrant roasted veggies
Makes the most of end of summer produce
Also delicious all year round
Naturally dairy-free and egg-free
Plant-based
High in fibre and secretly high in protein
Easily gluten-free
Contains no nuts (the sauce is tofu based)
Vibrant, healthy and filling
Made with 10 different plant points
Make it with your favourite pasta shape
Delicious warm or cold
Ideal for lunchboxes, too
Make up a bigger batch to feed a crowd
With healthy fats from olive oil and hemp seeds

If you already love the sound of this pasta, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the roasted veggies:

Tomatoes: leave these on the vine for the wow-factor.
Courgette: chop into chunks.
Corn: fresh is best but you can use a tin of corn, patted dry.
Roasted garlic: I use a delicious garlic pasta (more info below) or you can use fresh garlic, chopped small.
Olive oil: or your preferred oil to bake with.
Salt and pepper: to season.

As for the sauce and pasta:

Pasta shapes: I used orecchiette here but any shape will work. I like that these “little ears” have a small bowl inside to scoop up the sauce.
Silken tofu: this is the magic ingredient that results in the creamiest sauce with so much protein and means it’s nut-free.
Lemon: for so much fresh flavour.
Roasted garlic and onion paste: this is from Belazu and adds tons of flavour. I would highly recommend using this, but if you won’t have any, use 1 garlic clove instead and leave out the onion.
Nutritional yeast: this adds the rich “cheesiness” and umami savouriness to the dish.
Hulled hemp seeds: to add more protein.
Extra virgin olive oil: I use the Citizens of Soil olive oil throughout this recipe as the flavour and quality are next level.
Chopped fresh chive and basil: fresh is best for adding tons of flavour. You could also try parsley and oregano, too.

Is this gluten-free and nut-free?

This is easily gluten-free, as long as your pasta is gluten-free. This is also nut-free.

How do I make this?

This is ready in a few steps:

Cut up the veggies: and add the tomatoes to a tray.
Toss with the seasonings: and roast for 15 minutes.
Meanwhile, fry off the courgette and corn in a non-stick Hexclad pan: until charred.
Cook the pasta according to packet instructions: and run under cold water.
Blend together the sauce ingreidents: until smooth.
Pour the sauce over the pasta with the courgette and corn: and toss well with the herbs.
Spoon into bowls and top with more herbs and the roasted tomatoes: and enjoy.

How long will it last?

This is delicious warm or cold, and you can keep leftovers in the fridge for 2-3 days and warm back up in a saucepan for 5 minutes (you may need to add a splash of water).

What other recipes can I try?

For more pasta and noodles: