This dish is so good, you may be tempted to eat the whole pot in one or two sittings! I would definitely file this under “dishes I can serve to people who don’t eat plant-based, SOS-free,” because anyone would love this. Lemon juice, fresh basil and spicy pepper flakes create an amazing flavor!
Just a heads-up, this recipe works more efficiently if you start the pasta first, and while it’s cooking, prepare the rest of the ingredients (as noted in the recipe). Plus the pasta water is needed to continue with the recipe in Step 3.
This recipe features a new technique for me: using the cloudy, starchy water that’s left behind after you boil your pasta—in the actual pasta sauce. Pasta water creates a silky, creamy sauce without adding any fat like blended cashews, which is a common technique of mine to add richness.
I do add a little nondairy milk at the very end, but it is optional (see Notes). I was a little skeptical, but my mind has been changed. I will never look at pasta water the same again!
The photo above shows 1 cup of dry pasta shells on the left and the same amount cooked on the right (about 1.5 cups).
I used cremini mushrooms here, but any type or a mix would work too! I do rinse my mushrooms first, since they are going to be cooked with liquid anyway (if they are not going into liquid, I just brush them with a mushroom brush or wipe them clean with a paper towel before slicing).
I'm a "moderate" spice lover, so I used ¼ teaspoon of red pepper flakes in this dish (which was not hot); but if you like things spicier, feel free to add more. If you don't like spicy food at all, you can leave the pepper flakes out entirely, or use some ground black pepper, which is pretty mild. I personally think a little spice works nicely with the lemon juice.
I love using fresh lemons, but if you're using lemon juice that is pre-packaged from the store, add 1 tablespoon first, then taste the pasta before adding more if you think it needs it. You can also have lemon wedges or juice at the table, and people can add more to their portion if they like.
Creamy Corn Pasta
- Total Time: 35 minutes
- Yield: 4-6 (makes about 5 cups) 1x
Ingredients
- 4 ounces dry shell pasta (1 cup, I use brown rice pasta)
- 1 bunch green onions/scallions (6 to 8), thinly sliced (keep white and greens separate)
- ½ pound white or cremini mushrooms, sliced (about 3 cups)
- 1 tablespoon finely chopped garlic (4 to 5 cloves), or 1 teaspoon dried
- 4 cups corn kernels (thaw if frozen)
- ¼ teaspoon red pepper flakes
- ½ cup unsweetened nondairy milk (I use soy)
- ¼ cup chopped fresh basil (packed)
- 3 tablespoons lemon juice
Instructions
- Cook the pasta in a medium pot of 4 cups boiling water, stirring occasionally, until al dente (follow instructions on pasta package). When done, use a slotted spoon to transfer the cooked pasta into a glass bowl; set aside. Leave the pasta pot with cooking water on the burner with the heat off.
- Place 1 tablespoon of water into a soup pot over medium-high heat. When the water starts to sputter, add the onions (white parts and some light green; see photo below) and mushrooms, and cook while stirring for 4 to 5 minutes, adding a little water as needed. Add the garlic toward the end, and stir for 1 minute.
- Add the corn, 1½ cups of the pasta cooking water (this will be all or most of the water), and the red pepper flakes. Cook while stirring occasionally for 4 to 5 minutes to heat through.
- Reduce the heat to low. Transfer 2 cups of the corn mixture (chunky and broth) into a blender, along with the ½ cup nondairy milk, and blend until smooth or mostly smooth. Pour back into the pot.
- Add to the pot: the cooked pasta, chopped dark green scallion ends, chopped basil, and lemon juice to the pot, and stir well. Simmer on low for 5 minutes or until hot.
- If desired, garnish with more chopped green scallions, basil and/or black pepper. I also like to serve this with lemon wedges on the side, and my rotary cheese grater filled with raw, unsalted cashews, walnuts or pine nuts for anyone that wants a cheese-looking garnish on their pasta.
Equipment
Zyliss Classic Rotary Cheese Grater
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Zyliss Easy Pull Food Processor
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Mushrooms: If you do not like mushrooms, you can leave them out entirely and the dish will still taste great. If you want to add something in place of mushrooms, you could experiment with celery, cauliflower and/or diced tomatoes. If you do like mushrooms, I think shiitake mushrooms would also be great in this dish.
Nondairy milk: The nondairy milk can be optional for a lower-fat dish (can use water instead), but just ½ cup of nondairy milk gives the dish a more genuine creamy “look”; without it, it looks oddly shiny (like it’s thickened with cornstarch), but not “pasta creamy.”
- Prep Time: 20 mins.
- Cook Time: 15 mins
Nutrition
- Serving Size: 1 cup (not including any ground nuts on top)
- Calories: 199
- Sugar: 6g
- Sodium: 14mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Delicioso!! Here I used tiny fresh basil leaves as garnish, along with black pepper and ground cashews (by putting them in a rotary cheese grater).
This recipe was inspired by the New York Times' recipe, "Creamy Corn Pasta with Basil."
Thanks Cathy, making this dish tomorrow.
Thanks Jay! 🙂 Hope you enjoy it!
Absolutely delicious! Used soy milk and it was creamy. My wife is having me double the mushrooms next time. She appreciates it is not pasta heavy yet very filling. Thank you for another great recipe to go with your cookbook.
Hi Patrick, I'm so happy to read your comment! 🙂 I love mushrooms too and would add more, but yes, this is very adjustable (more/less/none). Pasta is one of the more decadent foods I eat (and not often), so I like to give it a more supporting role nowadays, unlike traditional recipes where most of it is pasta. Thanks for your feedback!
Thanks so much Cathy. I made this tonight and it helped me feel like I am being taken care of. The past several years have been very busy and stressful for me, and I have never truly gotten onto eating vegan, SOS-free, but have been wanting to for a while now. I am starting to utilize the Paprika meal planning app, and think my blooming into healthier living might be on the horizon.
Yay! 🙂 Thanks Evan! Glad to hear it!
Delicious! Thanks for the recipe!
Yay! 🙂 Thanks Kelly!
Hi Cathy: We're getting tired of salads. Could we just add chopped greens to this dish, or are we better to make a green salad on the side so we get our greens?
Hi Jill! 🙂 Sure, adding greens would be great! I think chard would be good or beet greens.
I can't wait to try this. My husband and I both love corn and pasta and mushrooms--so this looks like a sure thing. I have used your cookbook for a while but didn't realize you had this website!
Yay. I'll be checking often. Just off of Dr. Goldner's Rapid Recovery protocol--cruciferous, raw-- and these look great for the "maintenance" program now that I can eat cooked veggies and good carbs again.
Thanks Beth! This recipe has not had a lot of interest, surprisingly, so thanks for the comment! Let me know how you like it! 😉
This recipe looks great! Can't wait to try it.
I love this! It's so good & easy to make:)