Description
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!
Ingredients
- 1 cup cashews, soaked
- 1 lb. (16 ounces) pasta of choice
- 2 tablespoons oil
- 2 1/2 cups fresh or frozen corn
- 1/2 onion, diced
- 6 cloves garlic, thinly sliced
- Juice from ½ a large lemon
- 1/2 cup pasta water
- ½ cup vegetable broth
- 7 ounces canned green chilies
- 1/2 cup dairy-free parmesan cheese
- Fresh basil, for garnish
- Salt & pepper, to taste
Instructions
- Soak your cashews. You can also soak your cashews in boiling water for 20 minutes or soak them overnight.
- Cook the pasta. In a large pot of salted water, cook the pasta according to package instructions, or until al dente. Before draining, reserve a 1/2 cup of pasta water and set aside.
- Sauté the corn and aromatics. As the pasta cooks, heat a separate large skillet over medium heat. Once warm, add the 2 tablespoons of oil and heat through. Add in the corn kernels and allow the corn to cook, for 3-5 minutes. Add the diced onion and cook for an additional 2-3 minutes, until it is slightly softened and fragrant. Then, add in the thinly sliced garlic and canned green chilis and cook for another 5 minutes, seasoning with salt and black pepper as needed. Once finished, remove 1 cup of the mixture and set it aside.
- Make the creamy sauce. Into a high-speed blender, add the cashews, 1/2 cup of the reserved pasta cooking water, vegetable broth, lemon juice, and the corn and chili mixture from the skillet (keep aside the reserved cup for tossing with the pasta later!). Blend until smooth and creamy, seasoning with salt and black pepper to taste.
- Combine the pasta and creamy sauce. Transfer the cooked and drained pasta to the skillet and pour the cream sauce over top. Add the reserved cup of corn and chili mixture and dairy-free parmesan. Mix everything together until the pasta is well-coated and combined.
- Serve. Serve the creamy corn pasta while hot with fresh basil, additional dairy-free parmesan and a few cracks of fresh black pepper. Enjoy!
Notes
- Storage: This pasta is best enjoyed fresh while the sauce is extra rich and creamy, but leftover pasta will keep in an airtight container in the refrigerator for up to 4 days. Over time the pasta will absorb the cream sauce and become significantly thickened.
- Reheating: Warm in the microwave or in a skillet on the stovetop, being sure to add a splash of unsweetened non-dairy milk or vegetable broth to help thin the buttery sauce out again and taste as fresh as possible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove Top