5.0 from 6 votes
Corn Basil Pasta with Mushrooms
Super sweet summer Corn Basil Pasta with Mushrooms is an insanely delish pasta recipe with an incredible corn based sauce that you guys will LOVE. Born from an abundance of corn puree that I worked into this Melissa Clark NY Times recipe!! It's insane!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 550 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 12 ounces pasta (any shorter variety)
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- ½ pound wild mushrooms
- 2 ears corn, shucked and kernels removed
- 1 small onion, diced
- Kosher salt and freshly cracked black pepper to taste
- ½ cup grated Parmesan cheese
- red pepper flakes, lemon juice and basil to garnish
Instructions
- Cook the pasta according to the package directions. Drain once al dente and reserve ¾ cup of the cooking liquid.
- In a large skillet, heat 1 tablespoons of the butter and 1 tablespoon of the olive oil. Once the butter has melted, add mushroom and saute until golden, remove and set aside. Add another 1 tablespoon of butter and remaining oil to the same pan and add the onions. Cook until soft, 6-8 minutes. Add ¼ cup of the reserved pasta cooking liquid and all the corn. Simmer until corn is heated through and almost tender, 3 to 5 minutes. Season with salt and pepper to taste. Remove about ¼ cup of the corn and set aside. Transfer the rest of the corn mixture to a blender, and purée until smooth, adding a little extra of the reserved cooking liquid if needed to get a pourable texture (you're looking for something that's about the same consistency of a marinara sauce)
- Transfer the pureed corn back into the skillet with the reserved whole corn kernels and mushrooms bring to a simmer. Add pasta and a few tablespoons of the reserved pasta cooking water to thin out the sauce as needed and toss to coat. Stir in the Parmesan, lemon juice, basil, red pepper flakes, and salt and pepper to taste. Taste and adjust as needed.
Cup of Yum
Notes
- You'll love this sauce so much, I suggest you double or triple it! It will freeze nicely and you can use it on chicken or pork.
Nutrition Information
Calories
550kcal
(28%)
Carbohydrates
69g
(23%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
41mg
(14%)
Sodium
229mg
(10%)
Potassium
423mg
(12%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
460IU
(9%)
Vitamin C
3mg
(3%)
Calcium
138mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 550
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 69g | 23% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 229mg | 10% |
| Potassium | 423mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.