Creamy Sweet Corn Pasta
Recipe type: dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
The Creamy Sweet Corn Pasta will melt in your mouth! It makes for a delicious comfort meal.
  • 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
  1. 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.
  2. Saute scallions with 1 tablespoon olive oil and a pinch of salt for about 2-3 minutes.
  3. Add half of the kernels and water or veggie broth and continue to simmer for about 3-5 minutes.
  4. In a high-powered blender, puree the cooked corn with lemon juice, cashews, veggie broth, garlic, and salt and pepper to taste.
  5. 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.
  6. 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.
  7. 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