The Creamy Sweet Corn Pasta will melt in your mouth! It makes for a delicious comfort meal.
Ingredients
12 oz whole wheat penne or pasta of choice
2 tablespoon olive oil
¼ cup chopped scallion bulbs
4 ears of corn, shucked, cleaned, and kernels removed
⅓ cup water or vegetable broth
1 tablespoon lemon juice
¾ cup cashews, soaked for 8-12 hours or "flash-soaked"*
¾ cup veggie broth
1 garlic clove
1 cup peas or edamame, thawed if frozen
salt and pepper
Optional garnish:
scallion greens, sliced
basil, chopped
Instructions
Cook pasta until al dente (1-2 minutes before what it says on the package) with 1 tablespoon salt. Reserve ½ cup of the pasta water.
Saute scallions with 1 tablespoon olive oil and a pinch of salt for about 2-3 minutes.
Add half of the kernels and water or veggie broth and continue to simmer for about 3-5 minutes.
In a high-powered blender, puree the cooked corn with lemon juice, cashews, veggie broth, garlic, and salt and pepper to taste.
Heat remaining 1 tablespoon olive oil over medium and cook remaining kernels along with 1 cup thawed peas (or edamame) until browned, about 3-4 minutes.
Add cooked pasta, cashew corn sauce, and about ½ cup of the reserved pasta water to the pan and cook for 1-2 minutes. Add more water if needed to achieve a creamy consistency.
Garnish with green scallions and chopped fresh basil.
*To flash soak, add cashews to boiling water, and allow to sit for 10 minutes.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2020/09/creamy-sweet-corn-pasta.html