5 Minute Sweetcorn Pasta Recipes

CREAMY SWEET CORN PASTA WITH BASIL

Steps:

• Bring a large pot of water to a boil. Season with a big pinch of salt then add pasta and cook until al dente. DO NOT DRAIN. Carefully use a glass measuring dish or measuring cup to scoop out ~2 cups pasta cooking water and set aside.
• While the pasta is cooking, melt butter in a large skillet over medium-high heat. Add cauliflower and shallot, season with salt and pepper, then saute until the cauliflower begins to turn golden brown, 5 minutes. Turn heat down to medium then add sweet corn and garlic, season with more salt and pepper, and then saute until sweet corn is slightly tender, 5 more minutes. Add basil and a small squeeze of lemon juice (you can always add more later) then stir to combine. If pasta is not done cooking at this point, turn heat down to low.
• Once pasta is al dente, and you've scooped out the pasta cooking water, use tongs to transfer pasta into skillet then toss to combine. Add parmesan cheese and 1 cup reserved pasta cooking water then simmer while stirring until a light and creamy sauce has been formed. Add more pasta cooking water if needed to achieve a light sauce - sauce will thicken as it cools. Taste then add more salt and/or fresh lemon juice, and then serve.

CREAMY CORN PASTA WITH BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.