This alfredo is not only creamy and decadent, but it is also slightly sweet from the roasted corn alfredo sauce and has a crunch from the bits of corn mixed in. It reminds me of a fresh new take on creamed corn that I grew up eating. I think of it kind of as it’s sophisticated older sister 😉
One thing I love to do is create recipes out of ingredients we need to use up in the refrigerator. It gets our imaginations flowing, and it really puts me and Chris to the test.
Earlier this year, we subscribed to a farm-to-table produce delivery service called Grub Market, and each month we receive locally sourced local produce that is ripe and ready to go. This post is not sponsored by or affiliated with them, but I wanted to share the story behind this recipe. With the service, what is awesome is that we only receive what is in season, and since Chris and I don’t have any food allergies/preferences, we decided to blindly receive the boxes (or bags, I should say) and have a sort of “surprise” arrive at our doorstep each month (if you do have allergies or preferences, you can let them know so that they can curate a box accordingly). The produce we receive inspires us to create new and fun recipes that we would not have made otherwise, and we have been having a lot of fun doing so.
In our bags last month, we received two beautiful ears of organic non GMO corn. We were just going to simply roast and snack on the corn, but when Brianna and I (below) had the idea of this collaboration, I for some reason felt inclined to utilize the corn to make this Roasted Corn Alfredo Pasta and OHHH MAN was it a great idea.
We do have a discount code for Grub Market, “sweetsimplevegan”, for 20% off first order (over $50) if you would like to check them out!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
If preparing the corn at home: Preheat oven to 450°F and get a baking sheet ready. Remove the husks and silks from two ears of corn, then wrap each in parchment paper and then foil.* Place onto the baking sheet and roast for 20 to 25 minutes.
In the meantime, cook the pasta according to its packaging directions, then drain and set aside.
Cool the corn, then cut off the kernels, being sure to reserve ~1/2 cup for mixing in later. Place all of the sauce ingredients into a high-speed blender, and run until smooth. Adjust seasonings as desired.
In a medium pot over medium heat, add in the vegetable broth. Once heated through, add the onion, mushroom, garlic and balsamic vinegar. Sauté until the onions are translucent and the mushrooms are cooked through, about 5 minutes.
To the same pot, pour in the sweet corn sauce, cooked pasta, and the remaining ingredients. Lower the heat and toss to coat the pasta. Heat until warmed through and adjust seasonings to taste.
To serve, plate the pasta and add the desired amount of garnishes.
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