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As summer comes to a close this month, I decided to bring you one last corn recipe. And let me tell you, I’m going out with a bang! The inspiration for this Creamy Corn and Scallion Vegan Pasta Recipe came from a New York Times recipe that landed in my inbox. To be honest, I didn’t even look at the actual recipe. The title told me everything I needed to know and I couldn’t wait to make a summery vegan pasta dish using fresh sweet corn and our Garlic & Herb Cheeze Spread.
I feel like I alway say this, but this Creamy Corn and Scallion Vegan Pasta recipe is one of my favorite dishes I’ve ever whipped up. The sweetness of the corn plays so nicely with the savory Garlic & Herb Cheeze Spread. I am obsessed!
You can totally make this recipe with frozen corn if corn isn’t in season, but I cut mine fresh off the cob. Whatever you use, you’ll want to end up with 2 cups. Sauté the corn in a bit of olive oil, salt, and pepper for 15 minutes or so, until the corn is quite soft. I threw two chopped garlic cloves in at the end for extra flavor.
Scoop half of the corn into your blender and save the rest for later. Add the Garlic & Herb Cheeze Spread and vegetable broth and blend until the sauce is really creamy and smooth.
Meanwhile, cook your favorite pasta until al dente. I used orecchiette because I think it’s fun to say and eat! Fast fact: this pasta shape is called orecchiette because it’s shaped like a small ear. How funny is that? Pour the creamy cheeze sauce over the cooked pasta and add a splash of cooking water if it’s too thick (I didn’t need any).
Add the remaining corn and chopped scallions to the pasta (saving a little bit for garnish) and dinner is served! I have to be honest, I could not stop eating this when I made it. This Creamy Corn and Scallion Pasta is sweet and savory and fulfills all of my carb-y cravings. I hope you love it as much as I do!
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Creamy Corn and Scallion Vegan Pasta Recipe
Chickpea and Wild Rice Vegan Soup Recipe
Slow Cooker Potato Vegan Soup Recipe
Roasted Carrot Dill Vegan Soup Recipe
Vegan Tomato Soup with Pesto Grilled Cheese Sandwich Recipe
Serves 4
Ingredients
- 1 teaspoon olive oil
- 2 cups of sweet corn
- ½ teaspoon salt
- Few twists of black pepper
- 2 garlic cloves, finely chopped
- ½ cup vegetable broth
- 1 package Plant Perks Garlic & Herb Cheeze Spread
- 8 ounces small shape pasta
- 4 scallions, sliced diagonally
- Vegan parmesan, optional
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the corn and season with salt and black pepper. Sauté the corn for 12 to 15 minutes, until softened. In the last two minutes of cooking, add the chopped garlic to the skillet. Remove from heat.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Reserve a bit of the cooking water and drain the pasta.
- Set half of the sautéed corn and garlic aside. Scoop the remaining half into your blender and add the vegetable broth and Garlic & Herb Cheeze Spread. Blend until creamy, smooth, and thick.
- Transfer the cooked pasta back to the skillet you used to sauté the corn. Pour the cheeze mixture over the pasta and stir to coat. Add a little bit of the reserved cooking water to thin the sauce to your desired consistency.
- Stir most of the reserved corn into the pasta, saving ¼ cup for garnish. Add most of the sliced scallion to the pasta and stir everything together.
- Divide the pasta between four plates and garnish each with the leftover corn and sliced scallion. Sprinkle with vegan parmesan, if desired.
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peace. love. plants.
