Pan Seared Creamy Corn Pasta
Ingredients
- 12 oz of small shaped pasta
- 4 cobs of corn shucked (about 4 cups)
- 1 tbl neutral oil
- salt and pepper
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 1/2 tbl neutral oil
- 1 1/2 tbl non dairy butter
- 1 small onion finely diced
- 1 small jalapeño pepper minced
- 2 garlic cloves minced
- 1/4 cup fresh herbs (basil and mint)
- 2 tbl lemon juice
Preparation
Using a large, sharp knife, carefully cut the corn kernels from the cobs by standing the cob upright in a small bowl, with the small bowl inside a large mixing bowl to catch the kernels. Set aside
Cook pasta in heavily salted water until al dente, and reserve 1 cup of pasta water
Heat oil in a large saute pan over medium heat, add 2 cups corn, season with salt and pepper, add 1/4 cup water and simmer until tender and bright yellow
Transfer corn to a blender, add nutritional yeast, garlic powder, smoked paprika, and 1/4 to 1/2 cup pasta water, then blend on high until smooth
Using the same skillet, melt butter and neutral oil on medium to medium-high heat, add corn, leave undisturbed for 2 minutes, then flip corn over and cook another 2 minutes, cook another 4 to 6 minutes until corn gets some char and a bit crispy, add onion and jalapeño and cook until softened, about 2 to 3 minutes, then add garlic and cook 1 minute until fragrant
Add blended corn to the pot, then add pasta, add more reserved pasta water if too thick, add lemon juice, fresh herbs, and adjust seasonings, then top with vegan parm
Tips
Best eaten the same day; add non-dairy milk to loosen the pasta if eaten the next day
