Creamy Corn Pasta
Creamy corn pasta is the epitome of summer. It’s loaded with fresh corn, aromatics, cashew cream, and fresh herbs. Add this delicious summer meal to your next dinner rotation.
Looking for more dairy free corn recipes? Try my Mexican street corn pasta salad with shrimp, corn and shrimp bisque, or roasted chili corn salsa (chipotle copycat) .
Ingredient Notes
- Fusilli pasta – or another short pasta variety.
- Olive oil
- Dairy free or unsalted butter
- Garlic cloves
- Shallot
- Jalapeño
- Corn on the cob
- Kosher salt – to taste.
- Freshly ground black pepper – to taste.
- Cashew cream
- Fresh basil leaves
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this creamy corn pasta recipe using what you already have? Here are some ideas…
Helpful Tips
- Only use fresh corn. The de-corned cobs are added to the cooked pasta to infuse lots of corn flavor into the pasta water that you’ll add to the pasta sauce, so fresh corn is a must.
- Reserve plenty of pasta water. You’ll need at least 1 cup to thin the cream sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Serving
This creamy corn pasta with basil is a great stand alone main dish, but if you wanted more vegetables, I recommend serving it with a refreshing side salad such as Italian green bean salad, shaved cucumber fennel salad, or snap pea salad.
And fresh watermelon juice for the ultimate summer meal.
More Pasta Recipes
Did you try this creamy corn pasta? If so, please leave a comment & a star rating below. Thank you!
Creamy Corn Pasta
Ingredients
- 12 ounces fusilli pasta or another short pasta shape
- 2 tablespoons olive oil
- 2 tablespoons dairy free or unsalted butter
- 4 ears corn shucked
- 2 cloves garlic minced
- 1 medium shallot diced
- 1 jalapeño diced, seeds removed for no heat
- kosher salt to taste
- freshly ground black pepper to taste
- ¾ – 1 cup cashew cream to taste
- fresh basil leaves torn
Instructions
- Prep corn. Cut the corn off the cobs (but don't throw the cobs away). Add the corn kernels to a large bowl with minced garlic, shallot, and jalapeno.
- Heat skillet. Heat a large skillet over medium heat. Once hot, add the olive oil, butter, and a pinch of kosher salt.
- Saute corn mixture. Add the corn mixture and cook for 10 minutes, stirring occasionally, until aromatic with some charring. Season to taste with kosher salt and freshly ground black pepper. Turn the heat down to low.
- Cook pasta. Bring a large pot of salted water to a boil. Add the corn cobs and pasta. Cook pasta according to the package instructions. Don't forget: reserve at least 1 cup of corn-infused pasta water and set aside. Drain pasta and discard the cobs.
- Combine. Add the cooked pasta to the corn mixture. Pour over the cashew cream and mix together to combine. Add the pasta water ¼ cup at a time, continuously stirring until your desired consistency is reached. [I used 1 cup of pasta water.]
- Garnish. Top with torn basil leaves and serve!