Spring veggie corn spaghetti - vegan and gluten-free


This corn pasta recipe is a breeze to prepare and you can use any vegetables you have in your fridge.


  • organic corn spaghetti
  • 3 gloves minced or finely cut garlic
  • 1/2 chopped onion
  • 3 cut tomatoes
  • 2 cups water or vegetable stock
  • 1 cut zucchini
  • 1 cut pepper (any color you want)
  • 1 cup cut broccoli
  • sea salt and pepper
  • 1 tablespoon coconut oil


  1. Make the corn pasta as you would any other pasta. Bring water to boil, add pasta, salt and cook for about 8-9 minutes. Drain well when done.
  2. In a saucepan, heat coconut oil, add garlic, onion and saute for about a minute.
  3. Add cut tomatoes and water or vegetable stock, bring to boil.
  4. Turn the heat down to medium, season with salt and pepper, cover it and cook for about 5 minutes.
  5. Add all the remaining vegetables and cook until softer.
  6. Season with more salt and pepper if needed and serve over the corn spaghetti.