Charred Corn & Basil Pasta

Creamy Charred corn pasta in large grey saute pan with wooden spoon and fresh basil on the side

4.7 from 3 reviews

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.


  • 1 tablespoon vegan butter (or sub oil)
  • 2 ears of corn, shucked and kernels removed (about 2 1/2 cups of 330g)
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. 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