Creamy Corn Pasta
Creamy corn pasta is the epitome of summer. It's loaded with fresh corn flavor, aromatics, cashew cream, and fresh herbs. Add this delicious summer meal to your next menu.
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!
Notes
See the blog post for helpful tips and a make it your way section with substitutions & variations to use what you already have on hand.