Corn Pasta
Creamy Corn Pasta is a simple summer comfort food that tosses pasta and fresh corn in a rich parmesan cream sauce. It’s vegetarian-friendly and easy to make in 20 minutes!
Servings: 4
Ingredients
- 8 oz. pasta
- 2 tbsp butter
- 1 shallot finely chopped
- kernels from 4 ears of corn
- 3 garlic cloves
- 1 tsp salt
- 1/4 cup vegetable broth or salted pasta water
- 1/2 cup heavy cream
- 1/4 tsp red pepper flakes or more to taste
- 1/3 cup parmesan cheese freshly grated
- black pepper to taste
- 1/4 cup fresh basil chopped
Instructions
- Cook pasta according to package instructions; reserve ¼ cup pasta water, then drain the pasta.
- Next, melt the butter in a large, deep skillet or dutch oven, then add the shallot and corn and sauté for 3 minutes. Then, add the garlic and salt and sauté for 2 minutes; remove from the heat.
- Add ¾ cup of the corn mixture to a small blender, along with the vegetable broth or pasta water. Blend until smooth, then pour back into the skillet with the remaining corn.
- To the skillet, stir in the heavy cream, red pepper flakes and parmesan and whisk until smooth.
- Add the cooked pasta to the skillet, along with the basil and toss to combine. Serve with extra salt, pepper and basil and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 404kcal | Carbohydrates: 46g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 833mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 1mg
