This Seared Corn & Basil Pasta recipe transforms sweet summer corn into a cozy and creamy pasta dish! Charred corn kernels are blended into a creamy sauce, tossed with al dente pasta, and served with fresh basil for a bright, herby finish. Vegan, Gluten-Free and Oil-Free Options.
Course Main
Cuisine American
Diet Vegan
Method Stovetop
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 475kcal
Author Caitlin Shoemaker
Ingredients
2tablespoonssalted butterI used dairy-free; or sub oil
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.
Sear the Corn: In the meantime, melt the butter over medium-high heat, preferably in a cast iron pan as it encourages browning. Once melted, add the corn kernels and sauté for 7 to 9 minutes, stirring only every 2 minutes or so to brown the kernels. Add the green onion and garlic to the pan and cook for an additional 1 to 2 minutes, then remove the pan from the heat.
Make the Sauce: Transfer half of the cooked corn mixture to a high-speed blender and add the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper. Blend until a smooth sauce forms. Return the pan (with remaining corn still in it) to medium heat and add the blended sauce. Bring to a simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened. Add the pasta to the sauce and stir well. Season with additional salt and 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.
Notes
Corn: I like to use fresh corn in this recipe for the best flavor, but you can also use frozen corn in a pinch! I recommend thawing the corn before sautéeing, and you may need to cook it for a few extra minutes in step 2 before it starts to brown.
Gluten-Free: Use gluten-free pasta to make this recipe gluten-free
Oil-Free: You can make this recipe oil-free by searing the corn in a nonstick pan. Bring a large, nonstick sauté pan to medium-high heat. Add the corn kernels and cook for 5-6 minutes, stirring occasionally; a brown/black film will start to form on the bottom of the pan. Deglaze the pan with 3 tablespoons of water, then use a firm spatula to scrape off the brown on the bottom of the pan – it will stick to the corn. Add the green onion and garlic to the pan and cook off the additional water, then deglaze the pan with an additional 3-4 tablespoons of water & scrape. Turn off the heat once all of the excess water has evaporated.