This Creamy Sweet Corn Pasta is the ultimate summer pasta! Hot al dente pasta tossed with a homemade cream sauce made with sweet summer corn, mild green chilies and a secret ingredient that makes the sauce rich and velvety without heavy cream or cream cheese. Perfect for weeknights and hosting guests!
- 16 oz Pasta
- 2 tablespoons oil
- 1/2 onion, diced
- 6 cloves garlic, thinly sliced
- Juice from ½ large lemon
- 1 cup cashews, soaked overnight*
- 1/2 cup pasta water
- ½ cup vegetable broth
- 2.5 cups frozen corn
- 7 oz canned green chilies
- 1/2 cup dairy-free parmesan cheese
- Fresh basil for garnish
- Salt & pepper to taste
In a large pot of salted water, prepare your pasta according to package instructions. Reserve ½ cup of pasta water once it’s finished.
As the pasta cooks, prepare another large skillet over medium heat. Add in corn kernels and allow to cook for 3-5 minutes. Next, add your onions and cook for another 2-3 minutes. Then, add your garlic and green chilis and cook for another 5 minutes—season with salt and pepper as needed. Once finished, reserve one cup of the mixture and set it aside.
In a high-speed blender, add in your cashews, pasta water, vegetable broth, lemon juice, and the remainder of your corn and chili mixture—season with salt and pepper to taste. Blend until smooth and creamy.
Add your cooked pasta into a large skillet, pour over your cashew cream, the reserved cup of corn and chili mixture, and dairy-free parm. Mix everything together until combined.
Serve with fresh sliced basil, grated dairy-free parm, and a few cracks of black pepper. Enjoy!
*you can also soak your cashews in boiling water for 20 minutes or longer
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove Top