Late Summer Pasta with Cream Sauce
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
2 servings
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Course
Main Course
Late Summer Pasta with Cream Sauce
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2-3 ounces pasta cooked in salted water
- 2 teaspoons butter ghee, or olive oil
- 1 sweet corn 1 cup kernels, ear
- 1/3 cup red bell peppers diced
- 1/4 onion or scallion, minced
- 2-3 tablespoons heavy cream
- 1/4 cup grated veg-friendly parm, + extra for serving
- lemon zest from 1/2
- 2-3 tablespoons basil + extra for serving, julienned
- salt to taste
Instructions
- Cook pasta and drain, reserving 1/2 cup pasta water. Melt butter in a skillet and add the vegetables. Cook the vegetables until tender but still some texture.
- Turn off heat and add in cream, parm, and lemon zest. Add the pasta and turn the heat back on to low. Stir until the sauce has coated the pasta, adding a splash of pasta water as needed to thin the sauce. The sauce will thicken again slightly as it heats with the pasta.
- Turn off heat and stir in basil. Serve with a sprinkle of more basil, parm, and crushed red pepper if desired. Eat immediately- the sauce soaks in fast!
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