Creamy Sweet Corn Pasta
This mouthwatering vegan recipe combines tender frozen sweet corn with creamy plant-based sauce, tossed with al dente pasta. Each bite is bursting with flavors and the hint of smokiness adds a delightful twist to this simple yet satisfying dinner dish.
ingredients
- 8 oz penne pasta
- 2 cups frozen sweet corn
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup plant-based milk
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent and fragrant.
- 3.
Add the frozen sweet corn to the skillet and cook for about 5 minutes, or until heated through.
- 4.
In a blender, combine the plant-based milk, nutritional yeast, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- 5.
Pour the creamy sauce into the skillet with the corn, stir well to combine, and cook for an additional 2-3 minutes.
- 6.
Add the cooked pasta to the skillet and toss until evenly coated with the creamy corn sauce.
- 7.
Serve hot, garnished with fresh parsley.
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