Seared Corn & Basil Pasta

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

Cook Time 20

Total Time 30

Servings servings

Calories 475kcal

Author Caitlin Shoemaker

Ingredients

2 tablespoons salted butter I used dairy-free; or sub oil
2 1/2 cups fresh corn* about 2-3 ears
3 green onions thinly sliced
3-5 cloves of garlic minced
12 ounces rigatoni, gluten-free or regular
1 1/2 cups cashew milk or sub coconut milk
1 tablespoon arrowroot powder or cornstarch
1 tablespoon nutritional yeast optional
1/4 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper
1/2 cup freshly torn basil, for garnish

US Customary - Metric

Instructions

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.

Nutrition