Creamy Corn Pasta
Yields: 3 servings
This creamy corn pasta is simple but luxurious. An easy and meatless family-friendly 30-minute meal that makes a heartwarming dinner in the fall or winter, but is also great in the summer.
Ingredients
- 8 ounces (227 g) uncooked pasta, such as conchiglie rigate (pasta shells)
- 2 tablespoons (28 g) butter
- 1/2 tablespoon (4 g) flour
- 2 garlic cloves, minced
- 1/4 cup (60 ml) vegetable broth, or dry white wine
- 1 tablespoon (15 ml) fresh lemon juice
- 1/4 teaspoon Italian seasoning
- 3/4 cup (180 ml) heavy cream or heavy whipping cream
- 1 1/2 cups (248 g) sweet corn, fresh, frozen, or canned
- 1/2 cup (50 g) freshly grated parmesan cheese
- Optional: 1/4 cup (6 g) fresh basil, torn or chopped
- Salt and pepper, to taste
For Serving
- Freshly grated parmesan cheese
- Fresh basil, whole, torn, or chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions (reserve about 2 tablespoons of the pasta water prior to draining it).
- While the pasta is cooking, add the butter to a skillet over medium heat.
- Once the butter has melted, add the flour and cook for 1-2 minutes, stirring constantly.
- Add the garlic, vegetable broth, lemon juice, and Italian seasoning. Bring to a boil and let it boil for 30 seconds.
- Stir in the cream then add the corn. Let the sauce cook for a few minutes until thickened to your liking.
- Stir in the parmesan and basil (if using). Remove the skillet from the heat.
- Add the drained pasta to the skillet and toss until coated (add about a tablespoon of the pasta water if it has become a little too thick). Season with salt and pepper as needed.
- Serve immediately. If you wish, sprinkle with freshly grated parmesan cheese and garnish with fresh basil.
Notes
Storage Instructions: Leftovers will keep in an airtight container in the refrigerator for several days. It may also be stored in the skillet or in a saucepan with a lid on or otherwise covered. Reheat as desired, e.g. in a saucepan over low heat, adding a few splashes of cream to make it smooth again.
Yield: This recipe yields 3 full servings as for a main dish or 4 smaller servings as for a side dish.
Corn: Fell free to use fresh, frozen, or canned corn for this recipe. All of them can be added as is. If using fresh corn, you can also boil the cobs in advance if you want them to be fully cooked. It is very easy to boil corn on the cob. You simply need to bring a large pot filled 3/4 with water to a boil, add the corn, cover the pot with a lid, bring to another boil, then reduce the heat to low and cook for about 5 minutes, or until tender. You will need about 3 medium ears of fresh sweet corn.
Heavy Cream: Use full-fat heavy cream or heavy whipping cream to prevent the sauce from curdling due to the lemon.
Adapted from Salt & Lavender.
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