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    Home » Recipes » Pasta

    Creamy Sweet Corn Pasta

    Published: Apr 15, 2019 · Modified: Sep 1, 2020 by Jenn Sebestyen

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    This incredibly delicious Sweet Corn Pasta dish makes use of the best summer sweet corn. Dairy free, gluten free depending on the kind of pasta you use, and kid-friendly. It’s ready in just 30 minutes and you’ll want to eat this meatless dish all summer long!

    Just want to let you know that I received a free copy of this cookbook for review. As always, I only recommend products that I use and love myself. All opinions are my own. Thank you Avery Books for gifting me this gorgeous cookbook! 

    Plate of creamy sweet corn pasta topped with basil leaves.

    I’m so excited to bring you a full review of the cookbook, Love & Lemons Every Day: More than 100 bright, plant-forward recipes for every meal, by Jeanine Donofrio, along with the recipe for yummy Creamy Sweet Corn Pasta.

    This is Jeanine’s second cookbook. I introduced you to her first book, Love & Lemons Cookbook, a few years ago and featured the recipe for Portobello Sliders.

    If you loved the first one, you’ll love this one, too! And even if you don’t know about the first one, let me assure you, you need both books on your shelf!

    Keep reading to find out what I love most about this cookbook and to get the recipe for this dreamy pasta! Jeanine calls it Creamy Sweet Corn Pappardelle, but I used rotini pasta instead of pappardelle. Use whatever pasta you like best!

    Two plates of rotini pasta with corn kernels and basil.

    Love & Lemons Every Day Cookbook

    Jeanine’s first book was organized by ingredient, which is wonderful for those times when you grab the best looking produce at the farmers’ market and afterwards need to figure out what to do with them.

    This second book is organized more traditionally by course.

    Both books are a celebration of fruits and vegetables. You don’t have to be vegan, vegetarian, or plant based to appreciate truly delicious food and that’s what you’re getting here!

    All recipes are vegetarian, most are vegan. For the one’s that aren’t vegan, Jeanine gives substitutions on nearly all of them so you can make them vegan. Many are also gluten free. There is definitely something here for everyone.

    Love & Lemons Every Day cookbook cover.
    Photo credit: Jeanine Donofrio and Jack Mathews. Permission to reprint by Jeanine Donofrio and Avery Books.

    Take a Look Inside

    There are 10 recipe chapters inside Love & Lemons Every Day. Here’s a sneak peek at what you’ll find among those pages:

    Breakfast ~ Breakfast Polenta Bowls with Chimichurri; Strawberry Baked French Toast; Breakfast Banh Mi Sandwiches

    Snacks & Starters ~ Zucchini & Radish Carpaccio Crostini; Carrot Ginger Gyoza Dumplings; Beet Muhammara Dip

    Soups ~ Coconut Soup with Sweet Potato & Kale; Vegan Potato, Leek & Artichoke Chowder; Tomatillo Zucchini White Bean Chili

    Salads ~ Grilled Romaine Vegan Caesar Wedges; Heirloom Tomato Fattoush; Peach & Pole Bean Salad with Dill

    For Dinner ~ Cozy Vegan Mushroom & White Bean Potpie; Turmeric Spiced Whole Roasted Cauliflower; Rutabaga Walnut Ragu; and the Creamy Sweet Corn Pasta I’ve featured below.

    Side Dishes ~ Sweet Potato Wedges with Farro & Tahini; Rosemary & Meyer Lemon Focaccia; Vegan Cauliflower Gratin

    Desserts ~ Flourless Almond Chocolate Chip Cookies; Chocolate Cake with Sweet Potato Frosting; Lemon Olive Oil Pistachio Cake

    Drinks ~ Homemade Hibiscus Cold Brew Tea; Strawberry, Peach & Basil Sangria; Blush Lemon Rosé Cocktail

    Homemade Extras ~ Vegan Ricotta; Homemade Harissa; Vegan Pie Crust

    Essential Sauces & Spread ~ Healthier Hollandaise; Yellow Curry Sauce; Charred Jalapeño Pesto; Horseradish Sauce

    Drooling yet? Grab a copy of the book and get cooking!

    2 photo collage of recipes from the cookbook.
    Photo credits: Jeanine Donofrio and Jack Mathews. Permission to reprint by Jeanine Donofrio and Avery Books.

    In addition to the recipe chapters, Jeanine walks you through which produce is in season when and how to season them for optimal flavor. She even gives tips for tweaking flavors at the end of a recipe in case you’ve accidentally made something too spicy or too tangy, etc.

    You’ll even learn some tricks for using up the parts of vegetables most people throw away, like beet greens, carrot tops, and broccoli stalks. In the Creamy Corn Pasta recipe featured below, you’ll be using not only the corn kernels, but also the liquid scraped from the cob. Spoiler alert: It brings amazing flavor!

    And if that wasn’t enough, there are Special Occasion Menus listed to take all the guess work out of pairings. Some example menus you’ll find are for Backyard BBQ, Girls’ Night, and Fall Harvest Feast.

    3 photo collage of recipes from the cookbook.
    Photo credits: Jeanine Donofrio and Jack Mathews. Permission to reprint by Jeanine Donofrio and Avery Books.
    Close up of rotini noodles on plate.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    And don’t forget to grab your copy of Love & Lemon Every Day!

    Plate of creamy sweet corn pasta topped with basil leaves.

    Creamy Sweet Corn Pasta

    Jeanine says, “My favorite thing about Chicago in the summer is that sweet corn is everywhere. There’s nothing like fresh, midwestern bicolored sweet corn, and I like to use it every day while it’s available during its relatively short season. In this pasta, the sweet, juicy corn kernels paired with the “milk” from the cobs become a perfect cream sauce without using actual cream. Cashews add richness, lemon (of course) adds some zing, and smoked paprika adds a smoky depth of flavor.”
    Permission to reprint by Jeanine Donofrio and Avery Books.
    4 from 2 votes
    Print Rate
    Course: Entrées, Pasta
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 551kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2 tablespoons extra-virgin olive oil (divided)
    • ½ cup chopped yellow onion
    • 5 ears corn kernels cut from cobs, about 4 cups, divided
    • 2 garlic cloves crushed
    • ½ cup raw cashews
    • ¼ cup water plus more if necessary
    • 2 tablespoons fresh lemon juice
    • ¼ teaspoon smoked paprika
    • ½ teaspoon sea salt plus more to taste
    • 12 ounces pappardelle or pasta of choice
    • 2 scallions finely sliced
    • 3 packed cups fresh spinach
    • Freshly ground black pepper
    • ½ cup sliced fresh basil for serving, optional
    • microgreens (for serving, optional)

    Instructions

    • Slice the kernels off the corn cobs, then use the back of a chef's knife to scrape the milky liquid that's left on the cob.
    • Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add 1½ cups of corn kernels and the whole crushed garlic cloves and cook until tender, about 3 minutes more. Transfer to a blender and add the milky corn liquid, cashews, water, lemon juice, smoked paprika, the ½ teaspoon of sea salt, and a few grinds of black pepper. Blend until creamy, adding more water as needed to create a pourable consistency. Set aside.
    • Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ½ cup of the hot pasta water, then drain.
    • Meanwhile, wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining 2½ cups of corn, the scallions, a pinch of salt, and a few grinds of black pepper and cook, stirring occasionally, until tender, about 3 minutes. Add the spinach, hot pasta, the corn sauce, and ¼ to ½ cup of the reserved pasta water, as needed to create a creamy sauce. Season to taste and serve immediately with the sliced basil and microgreens, if using.

    Notes

    ~Use gluten free pasta to make this recipe gluten free.
     

    Nutrition

    Calories: 551kcal | Carbohydrates: 93g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 251mg | Potassium: 321mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2150IU | Vitamin C: 16.5mg | Calcium: 40mg | Iron: 4.9mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Nina says

      October 28, 2020 at 4:31 pm

      So creative! Loved this doesn’t have tomatoes in it! We devoured it. I omitted the oil, subbed white beans for half the cashews and added some unsweetened soy yogurt. I will make again and again!5 stars

      Reply
      • Jenn Sebestyen says

        October 29, 2020 at 10:09 am

        I’m so happy to hear you love it! Also great to hear it works with white beans as many readers are allergic to nuts. Thanks so much for your feedback!

        Reply
    2. BarbD says

      September 15, 2020 at 6:28 am

      Sounds amazing. Had something like this at a local Italian restaurant. It was divine. I have been looking to replicate the recipe.

      As you do, the chef said he used the milk from the cob. Unfortunately, you rave about it in the blog but don’t actually mention it in the recipe.

      Help a girl out, please.3 stars

      Reply
      • Jenn Sebestyen says

        September 15, 2020 at 9:02 am

        Wow, I’m really not sure how that happened. Thanks for bringing it to my attention. The recipe is fixed!

        Reply
    3. Dayna says

      October 02, 2019 at 6:38 pm

      I have made this twice – without the smoked paprika. It is a family favourite!!

      Reply
      • Jenn Sebestyen says

        October 02, 2019 at 8:49 pm

        I’m so glad you love it, too, Dayna! Thanks for your feedback!

        Reply
    4. Natalie Fegan says

      April 16, 2019 at 6:33 am

      Looks interesting enough to try!

      See how we go with zero oil and some wheat-free pasta 🙂

      Reply
      • Jenn Sebestyen says

        April 17, 2019 at 12:49 pm

        Definitely, you could do this oil free. Just use some veggie broth…or even water…start with 1/4 cup and add more if needed so veggies don’t stick. Enjoy!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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