Plant Based Taskforce
Recipes
Creamy Corn Pasta
6 Ears Corn on the Cob ( 2 cups reserved for the pasta sauce) or 3 cups canned or cooked frozen corn
12 ounces Whole Grain Orecchiette Pasta or pasta of choice
1 cup Frozen peas
2 cloves Garlic minced
1 Shallot minced
8 ounces Mushrooms sliced
½ cup Fresh basil chopped
¼ cup Vegan parmesan cheese Optional)
Fresh ground pepper
Corn Pasta Sauce
2 cups Corn
1 cup Pasta water
Begin by shucking the corn and preheating a grill to 400 degrees.
Place the corn on the cob directly on the grill grate.
Grill the corn for 15 minutes, rotating the corn every 5 minutes with the grill cover closed.
If you don't own a grill, don't despair; boil fresh corn for 5 minutes in a pot of boiling water with a bit of salt.
Although I prefer the charred, grilled flavor, frozen and canned corn also works.
Once the corn cools, cut the corn from the cobs. I like using a mandoline to remove corn from the cobs quickly.
In a skillet, over medium heat, saute the shallot and mushrooms.
Cook the pasta according to the package instructions. While the pasta cooks, add 2 cups of corn to a blender cup.
Remove 1 cup of pasta water from the pot, and add it to the blender cup.
Blend the sauce until smooth.
Set it aside.
Add the frozen peas to the cooking pasta three minutes before the pasta is done. Using a colander, drain the pasta and cooked peas.
Transfer the cooked pasta and peas pack into the pan. Add the sauteed shallots and mushrooms to the pasta and peas.
Add the sauteed shallots and mushrooms to the pasta and peas.
Fold the reserved corn into the pasta mixture
Pour the corn sauce into the pan, and toss into the pasta and vegetables.
Serve with cut basil, fresh ground pepper, and vegan parmesan cheese.
https://www.kathysvegankitchen.com/creamy-corn-pasta/