Charred Corn & Basil Pasta
This Charred Corn & Basil Pasta is a creamy, alfredo-esque pasta dish that celebrates the delicious flavors of sweet summer corn! Topped with fresh basil for a bright, herby finish. Gluten-Free.
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: Serves 3 to 4 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- 1 tablespoon vegan butter (or sub oil)
- 2 ears of corn, shucked and kernels removed (about 2 1/2 cups of 330g)
- 2–3 green onions, thinly sliced
- 3 cloves of garlic
- 12 ounces (340 g) dry pasta (gluten-free or regular)
- 1 1/2 cups cashew milk (or sub oat or coconut milk)
- 1 tablespoon arrowroot powder
- 1 tablespoon nutritional yeast (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup freshly torn basil, for garnish
- Sear the Corn: melt the butter over medium-high heat. Once melted, add the corn kernels and sauté for 7-9 minutes, stirring only every 2 minutes or so to brown the kernels. Add the garlic and green onion to the pan and cook for an additional 1-2 minutes, then remove from the heat.
- Cook the Pasta: Bring a large pot of salted water to a boil, then add in the pasta and cook until al dente, according to the package instructions. Drain the pasta, but do not rinse; set aside.
- Make the Sauce: In the meantime, add half of the cooked corn mixture to a high-speed blender along with the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper. Blend until a smooth sauce forms. Return the sauce to the sauté pan over medium heat and stir occasionally. Once simmering, add the pasta and the remaining corn. Cook for an additional 3 to 5 minutes, or until the sauce has thickened and the pasta is cooked to your liking. Season with additional salt and black pepper to taste, if necessary.
- Serve: divide the pasta into serving bowls, then top with fresh basil. Serve warm; leftovers will keep in the fridge for up to 4 days.
Keywords: corn pasta, corn alfredo, vegan corn pasta