Creamy Corn Pasta
A silky, rich corn-based cream sauce paired with sweet bell peppers, fresh basil, and a touch of garlic—this pasta dish is cozy, vibrant, and full of flavor. Perfect for a warm weeknight dinner or an impressive meatless main.
Yield: 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Special Equipment: n/a
Ingredients
2 shallots, finely chopped
2 cloves garlic, minced
10 fresh basil leaves
300 ml heavh cream
¼ yellow bell pepper, diced
¼ red bell pepper, diced
300g corn
100 ml pasta water
4 tablespoons olive oil
Salt and black pepper, to taste
Directions
Prepare vegetables: Finely chop the shallots and garlic. Dice the yellow and red bell peppers into small cubes.
Sauté aromatics: In a large pan, heat olive oil over medium heat. Sauté the chopped shallots and garlic until fragrant and softened. Stir in the corn and cook for about 5 minutes, until it softens. Add the basil leaves, salt, and black pepper. Cook for 1 more minute.
Add cream: Pour in the cooking cream. Once it starts to boil, reduce heat and simmer for 5–7 minutes.
Blend the sauce: Transfer the mixture to a blender or use an immersion blender to puree until smooth.
Strain the sauce: Pour the blended sauce through a fine mesh strainer to remove solids. Stir in 100 ml of reserved pasta water.
Cook pasta: Boil pasta according to package instructions. Drain, reserving additional pasta water if needed.
Combine: In the same sauté pan, heat the yellow bell pepper cubes briefly with a splash of oil. Add the strained sauce and cook for 30 seconds. Toss in the cooked pasta and stir for another 30 seconds.
Serve: Plate the pasta and top with the reserved red bell pepper cubes. Sprinkle with grated Parmesan cheese and serve warm.
