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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. 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!
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!
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.
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!
And All of These Extras
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.
Creamy Sweet Corn Pasta Recipe
I hope you love this Sweet Corn Pasta as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
And don’t forget to grab your copy of Love & Lemon Every Day to enjoy all of the delicious recipes inside.
Enjoy!
Creamy Sweet Corn Pasta
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.
Nina says
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!
Jenn Sebestyen says
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!
BarbD says
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.
Jenn Sebestyen says
Wow, I’m really not sure how that happened. Thanks for bringing it to my attention. The recipe is fixed!
Dayna says
I have made this twice – without the smoked paprika. It is a family favourite!!
Jenn Sebestyen says
I’m so glad you love it, too, Dayna! Thanks for your feedback!
Natalie Fegan says
Looks interesting enough to try!
See how we go with zero oil and some wheat-free pasta 🙂
Jenn Sebestyen says
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!