Corn Pasta
A quick and easy meatless pasta dish with a creamy sauce, fresh basil, and sweet corn, ready in about 30 minutes.
Ingredients
- 8 ounces pasta (your favorite kind)
- 2 tablespoons butter
- 1/2 tablespoon flour
- 2 cloves garlic (minced)
- 1/4 cup vegetable broth (or chicken broth)
- 1 tablespoon lemon juice
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy or whipping cream
- 1 1/2 cups corn (fresh or frozen)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil (torn or chopped)
- Salt and pepper (to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Melt butter in a skillet over medium heat. Sprinkle in flour and cook for 1-2 minutes while stirring.
- Add minced garlic and cook until fragrant. Pour in the broth, lemon juice, and Italian seasoning, and let bubble for about 30 seconds.
- Slowly whisk in the heavy cream, then stir in the corn and cook until the sauce thickens.
- Turn off the heat and stir in Parmesan cheese and fresh basil.
- Drain the pasta and add it to the skillet, tossing to coat. If needed, add a tablespoon of reserved pasta water to loosen the sauce. Season with salt and pepper.
- Serve immediately, garnished with additional basil if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of cream or broth.