Creamy Corn Pasta
User Reviews
4.9
63 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
532 kcal
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Course
Main Course
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Cuisine
American
Creamy Corn Pasta
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This creamy corn pasta recipe with fresh basil is a bright meatless meal that's fast, simple, and makes the best effortless summer dinner! It's on the table in just half an hour.
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Ingredients
- 8 ounces pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 2 cloves garlic minced
- 1/4 cup chicken broth/veg broth or dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy/whipping cream
- 1.5 cups corn (frozen or fresh) see note
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup (loosely packed) fresh basil torn/chopped
- salt & pepper to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for a minute or two.
- Add in the garlic, followed by the broth, lemon juice, and Italian seasoning. Let it bubble for about 30 seconds.
- Whisk in the cream and then add the corn. Let the sauce cook for a few minutes until it has thickened to your liking.
- Stir in the parmesan cheese and basil. Take the skillet off the heat.
- Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Season with salt & pepper as needed (I am generous with both) and serve immediately.
Notes
- Frozen corn is partially cooked before it's frozen, and it will cook more in the sauce. If using fresh corn, you have 2 options: 1) Cut it off the cob and add it in as-is and it'll cook slightly (it'll have a bright and fresh flavor). 2) Boil the cobs beforehand then cut the corn off and add it to the pasta if you prefer it to be fully cooked.
- I don't recommend subbing the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the lemon in the sauce may curdle it.
- This recipe will serve 2-3 hungry people or make 4 reasonably sized portions (like if it's served with an appetizer or side).
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
58g
(19%)
Protein
15g
(30%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
316mg
(13%)
Potassium
332mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1173IU
(23%)
Vitamin C
7mg
(8%)
Calcium
192mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 15g | 30% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 316mg | 13% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1173IU | 23% |
| Vitamin C | 7mg | 8% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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