Creamy Corn Pasta

A recipe that truly highlights corn in all of its glory! The creamy corn sauce, along with seasonings and natural sweetness, goes perfectly with pasta!

Course Main Course

Cuisine American

Keyword corn pasta, creamy corn, creamy corn pasta, creamy corn sauce, creamy pasta sauce, easy pasta recipe, plant based pasta recipe, plant based pasta sauce, quick recipe, quick vegan dinner, quick vegan recipes, vegan pasta recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 305.7

Author carleigh

Equipment

Pasta pot
Large non-stick pan
High-speed blender
Cutting board
Sharp knife
tongs or spatula

Ingredients

12 oz pasta of choice fettucine or fusilli lungi is great
2 cloves garlic minced
4 cobs corn
1 tsp miso paste
½ tsp salt
black pepper to taste
½ lemon juiced
1 tsp chili crisp optional
2 tbsp vegan parmesan optional
2 tbsp nutritional yeast optional
fresh parsley chopped, for serving

Instructions

Bring a large pot of salted water to a boil. While waiting for it to heat, slice the kernels off the corn cobs and set the kernels aside. Add the empty cobs to the boiling water and simmer for 10 minutes to create a flavorful broth.
Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the corn kernels and simmer for 3 to 5 minutes, until slightly charred.
Add the garlic, miso paste, salt and a few cracks of black pepper, along with a few tablespoons of corn cob broth or water. Sauté for 3 to 5 minutes, until the corn is tender and beginning to brown slightly.
Once cooled slightly, transfer the sautéed corn mixture to a high-speed blender. Squeeze the lemon juice straight into the blender. Ladle in about 1 cup of the corn cob broth and blend until completely smooth and creamy, adding more of the broth as needed until you achieve a spoonable consistency, similar to Alfredo pasta sauce.
Remove the corn cobs from the pot and discard them. Bring the broth back to a boil, then cook the pasta in the same water according to package instructions until al dente, adding more water as needed to cook the pasta.
Drain the pasta and return it to the pan over low heat. Pour in the creamy corn sauce and stir to coat. Stir in the chili crisp, vegan parm and nutritional yeast if using.
Serve topped with fresh parsley as desired. Enjoy!

Video

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A post shared by Carleigh Bodrug (@plantyou)

Notes

When corn is not in season, you can grab vacuum sealed cobs at the store. Alternatively, use frozen kernels and veggie broth instead.

Try spaghetti, rigatoni, or shells for a different texture. Similarly, you can use gluten-free pasta, whole wheat pasta, depending on preference and dietary needs.

While this dish stands on its own, I love adding extra toppings or sides when serving this at a party.

If vegan parmesan is not available to you, nutritional yeast is the way to go!

Miso is not the only way to add depth of flavor. If you're allergic to soy, you can use mushroom powder, or coconut aminos for a similar effect.
This recipe yields 4-6 servings depending on serving size.

Nutrition