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Creamy Corn Pasta

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Cook Time 30 mins
Servings 3

Ingredients
  

  • 8 oz. pasta of choice
  • 2 ears of corn, separated into kernels
  • 1.5 tbsp olive oil
  • ¼ red onion, chopped
  • 1 garlic clove, minced
  • ½ tsp red chili flakes
  • ¼ tsp black pepper
  • pinch of salt
  • 1 tbsp miso *sub 1 tbsp nutritional yeast + salt to taste
  • ⅓ cup plant-based milk *I used oat milk, but anything should work!
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ cup pasta water
  • basil for garnishing
  • tomatoes *optional
  • kale *optional

Instructions
 

  • Cook pasta al dente according to package instructions. Make sure to drain when it is still slightly firm so it doesn't overcook with the sauce later on. Save ½ cup of the water you cooked the pasta in.
  • If using fresh corn, separate the corn kernels. Add 1.5 tbsp olive oil to a medium saucepan over medium heat. Add onion and cook until translucent.
  • Add garlic and chili flakes. Cook for a minute before adding corn. Sauté for about 8 minutes, or until the corn is cooked.
  • Blend half of the saucepan's contents with the ingredients for the pasta sauce: miso, plant-based milk, pasta water, lemon juice, and lemon zest.
  • Add the pasta to the leftover corn. Pour the sauce over and heat over medium-low for a few minutes until the sauce is well incorporated. Garnish with some basil!