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Creamy Sweet Corn Pasta

This creamy corn pasta with basil and lemon is the ultimate summer pasta. It is a must-try dish when sweet corn is in season. It is a perfect meatless meal that’s effortless to make and comes together in 20 minutes. It’s decadent and full of flavors.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 569 kcal
Course: Main Course , Dinner
Cuisine: American , Italian-American Fussion

Ingredients

  • 8 ounces shell pasta
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons shallot diced
  • 2 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • ¼ cup chicken stock
  • 1 cup heavy cream or whipping cream
  • 1 ½ cup fresh corn
  • ¼ teaspoon white ground pepper
  • ¾ teaspoon Italian seasoning
  • ⅓ cup Parmesan Cheese grated from block
  • 1 tablespoon lemon juice freshly squeezed
  • 10-15 fresh basil leaves roughly torn

Instructions

    Cup of Yum
  1. Remove the corn kernels from the cob.
  2. In a large pot boil water. Add generous salt. Cook pasta in boiling salted water until al-dente (I always drain pasta couple of minutes before the mentioned time as per packet instructions). Reserve 1 to 1 ½ cups of pasta water for later use.
  3. To a large skillet add butter and extra virgin olive oil.
  4. Sauté shallots for 30 seconds.
  5. Sauté minced garlic for a few seconds in the pan.
  6. Sprinkle flour and cook with constant stirring for about a minute.
  7. Pour chicken stock and rigorously whisk constantly. The roux will begin to thicken quickly.
  8. Reduce heat and pour heavy cream along with some pasta water.
  9. Whisk well and continue to cook on low heat until sauce thickens and coats the back of the spoon. You can pour the pasta water required to adjust the consistency of the sauce. Do not cook sauce on high heat, if it starts rapidly bubbling it will curdle and split.
  10. Add fresh corn, ground white pepper, salt, and Italian seasoning to the sauce.
  11. Let it cook on low heat, and keep stirring frequently.
  12. Add cooked pasta and give it a good mix.
  13. Remove pan from heat, and grate Parmesan cheese into the pot. Squeeze fresh lemon juice and tear fresh basil leaves roughly and add to the pasta.
  14. Stir well and serve immediately hot.

Notes

  • Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
  • Always cook pasta al-dente.
  • I do not recommend substituting heavy cream with milk or half and half. The fat in heavy cream will prevent the sauce from turning grainy.
  • Shred cheese from the block instead of buying pre-shredded cheese from a bag. Pre-shredded cheese has fillers (non-caking agents) that will prevent the cheese from melting and cause the sauce to turn grainy.
  • The sauce will begin to thicken as it cools. You can adjust the consistency of the sauce by adding pasta cooked water.

Nutrition Information

Calories 569kcal (28%) Carbohydrates 58g (19%) Protein 15g (30%) Fat 32g (49%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 81mg (27%) Sodium 184mg (8%) Potassium 390mg (11%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1189IU (24%) Vitamin C 7mg (8%) Calcium 165mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 569

% Daily Value*

Calories 569kcal 28%
Carbohydrates 58g 19%
Protein 15g 30%
Fat 32g 49%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 81mg 27%
Sodium 184mg 8%
Potassium 390mg 8%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1189IU 24%
Vitamin C 7mg 8%
Calcium 165mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.