Welcome to a delightful bowl of Creamy Corn Pasta! This dish is bursting with fresh flavors and is perfect for a cozy dinner. Let's dive into how to create this creamy, comforting meal.
Tips for Success
This part’s so satisfying: blending the corn gives your sauce a creamy texture without any cream! Feel free to adjust the cheese and herbs to suit your taste.
Favorite Parts
You’ve got to love how quickly this comes together, making it ideal for a weeknight feast!
Ingredients
- Pasta and Vegetables:
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Instructions
- Cook the Pasta:
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Step 1- Prepare the Pasta: Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta cooking water before draining.
- Make the Corn Mixture:
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Step 2- Sauté the Vegetables: Heat the olive oil in a large, deep skillet over medium heat. Add the corn kernels, shallots, garlic, salt, and several grinds of pepper and cook for 5 minutes, or until the shallot has softened and the corn is tender and bright yellow. Turn off the heat.
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Step 3- Blend the Sauce: Transfer half the corn mixture to a blender and add ½ cup of the reserved pasta water and the lemon juice. Puree until smooth.
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Step 4- Combine and Serve: Add the cooked pasta to the pan with the veggies and heat over low heat. Add the corn puree and stir to coat the pasta, then add the cheese and another ¼ cup pasta water and stir until the cheese melts into the sauce. Add more pasta water as needed to loosen the sauce to your liking.Season to taste and fold in half the basil. Garnish with the remaining basil, sprinkle with red pepper flakes, and serve.
Nutrition
- Calories: 450, Fat: 18g, Carbs: 65g, Protein: 15g
Cooking techniques
This recipe involves boiling, sautéing, and blending – a perfect combination for a creamy texture!
Variations or substitutions
Feel free to substitute the pecorino cheese with parmesan or a dairy-free cheese for a vegan option. You can also add in some sautéed spinach or kale for extra greens!
Storage tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or extra olive oil to loosen the sauce.
Notes
For a richer flavor, consider adding a splash of cream or a dollop of mascarpone cheese at the end!
