30 Minute Summer Corn Pasta
If you love soup, pasta, and specifically corn chowder, this is creamy summer corn pasta is going to be your next go to meal! You'll want it weekly, guaranteed!
Servings: 4 people
Calories: 702kcal
Ingredients
- 16 ounces bite-sized pasta (the photos use fusilli)
- 2 tablespoons plant-based butter
- 1 large sweet onion, diced
- 1 ½ cups corn kernels (about 3 cobs of corn)
- 3 cloves garlic, minced
- 2 teaspoons old bay seasoning
- 1 ½ teaspoons smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried Chives
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes, more or less to taste
- 1 cup full-fat canned coconut milk
- 1 tablespoon white miso
- 1 Lime
Instructions
- Bring a large pot of water to a boil. Add 16oz of pasta and only cook until al dente. Scoop out 1 cup of pasta water before draining noodles and set aside. Drain and toss noodles with a little oil if you have more than 5 minutes until your sauce is ready.
- In a large saucepan, heat 2 tablespoon plant-based butter over medium heat. Once melted, add in your 1 large diced onion, 1 ½ cups corn, and 3 cloves minced garlic and sauté for 3-4 minutes until softened and translucent. Reduce heat to medium low and add in 2 teaspoon old bay seasoning, 1 ½ teaspoon smoked paprika, ½ teaspoon each dried thyme, dried chives, and salt, and ¼ teaspoon each garlic powder and red pepper flakes. Stir together. Cook for another 1-2 minutes or until the mixture is fragrant. Turn the heat off.
- Remove about half the corn mixture to a heat-proof bowl or directly into your blender.
- To a blender add 1 cup coconut milk, 1 tablespoon white miso, ½ cup of the reserved pasta water, and the corn mixture you set aside. Blend until smooth and no chunks remain.
- Turn the heat back on medium low and pour half the sauce into your pot and using a wooden spoon scrap all the fond (the bits at the bottom of the pot) and stir together. Then, add the remaining sauce and stir.
- Add the cooked pasta noodles to the pot and cook just until heated through (about 3-4 minutes). Add more of the reserved pasta water at this time if you’d like a thinner sauce.
- Remove from heat and squeeze in the juice of 1 lime and stir together. Top with fresh chopped basil or chives and cracked black pepper to taste.
Video
Notes
Nutritional facts are only estimates and for accuracy you should utilize your own brands.
For less dishes, cook the pasta first and set aside, then make the corn mixture in the same pot.
Nutrition
Serving: 1bowl | Calories: 702kcal | Carbohydrates: 108g | Protein: 19g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 648mg | Potassium: 675mg | Fiber: 8g | Sugar: 13g | Vitamin A: 899IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 4mg
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