Project Description
Creamy Corn Pasta
INGREDIENTS
- 12 oz dry pasta
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- ¼-½ tsp crushed red pepper flakes (optional)
- ½ cup dry white wine (or vegetable broth)
- 4 cups Stahlbush Super Sweet Corn divided (See Notes for options)
- 2 tbsp nutritional yeast (or vegan Parmesan, may use more to taste)
- 4 tbsp vegan butter
- 2 tbsp lemon juice
- 1 cup loosely packed fresh basil, julienned
- Salt and pepper, to taste
INSTRUCTIONS
- Prepare the pasta according to the package directions. Reserve about 1 cup of the cooking
water before straining the cooked pasta. - In a medium-sized saucepan or skillet over medium heat, heat the olive oil. Add the
onion and sauté for 2-3 minutes or until softened. - Stir in the garlic and red pepper flakes (if using), and sauté for another minute. Pour in the white wine.
- When it comes to a simmer, add in 2 cups (350 g) of the corn kernels. Reduce the heat and simmer for a minute or
two, until the corn is heated through. - Remove from heat, and pour in the lemon juice and nutritional yeast.
- Add the corn mixture to a blender. Blend on high until completely smooth, scraping down the sides as needed. This may take a few minutes.
- In the same skillet used to cook the first half of the corn, heat the butter over medium heat. Once melted and hot, add the remaining 2 cups (350 g) of corn kernels. Sauté for 2 minutes.
- Remove from the heat and stir in the lemon zest.
- Combine the creamed corn sauce with the drained, cooked pasta. Stir in the buttery corn kernels and basil. Add a splash of the reserved pasta water if the sauce needs to be thinned, or an extra squeeze of lemon juice to taste. (The sauce will thicken as it cools.)
- Season with salt and pepper to taste and serve immediately.
Creamy Corn Pasta
INGREDIENTS
- 12 oz dry pasta
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- ¼-½ tsp crushed red pepper flakes (optional)
- ½ cup dry white wine (or vegetable broth)
- 4 cups Stahlbush Super Sweet Corn divided (See Notes for options)
- 2 tbsp nutritional yeast (or vegan Parmesan, may use more to taste)
- 4 tbsp vegan butter
- 2 tbsp lemon juice
- 1 cup loosely packed fresh basil, julienned
- Salt and pepper, to taste
INSTRUCTIONS
- Prepare the pasta according to the package directions. Reserve about 1 cup of the cooking
water before straining the cooked pasta. - In a medium-sized saucepan or skillet over medium heat, heat the olive oil. Add the
onion and sauté for 2-3 minutes or until softened. - Stir in the garlic and red pepper flakes (if using), and sauté for another minute. Pour in the white wine.
- When it comes to a simmer, add in 2 cups (350 g) of the corn kernels. Reduce the heat and simmer for a minute or
two, until the corn is heated through. - Remove from heat, and pour in the lemon juice and nutritional yeast.
- Add the corn mixture to a blender. Blend on high until completely smooth, scraping down the sides as needed. This may take a few minutes.
- In the same skillet used to cook the first half of the corn, heat the butter over medium heat. Once melted and hot, add the remaining 2 cups (350 g) of corn kernels. Sauté for 2 minutes.
- Remove from the heat and stir in the lemon zest.
- Combine the creamed corn sauce with the drained, cooked pasta. Stir in the buttery corn kernels and basil. Add a splash of the reserved pasta water if the sauce needs to be thinned, or an extra squeeze of lemon juice to taste. (The sauce will thicken as it cools.)
- Season with salt and pepper to taste and serve immediately.
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