Creamy Vegan Corn Pasta with Sun-Dried Tomatoes and Basil
Serves 415 mins prep20 mins cook
This is actually one of the first recipes I ever created and it remains a favorite. It was time to retest and revamp. The sauce is made from pureed corn, broth, creamy non-dairy milk, and spices. This recipe is vegan!! I used the @elmhurst1925 NEW coconut and cashew milk which gave it a great creamy texture. The sun dried tomatoes are a great addition to add a bit of acidity and basil for a bit of freshness. You can eat this pasta hot for a cozy dinner in, or cold for a refreshing pasta salad!
0 servings
What you need
Instructions
Boil a large pot of water and cook your pasta to al dente (about 8 minutes). While your pasta is cooking, saute your frozen corn with oil until it is golden brown. Add 1 cup of your corn (you will have leftovers, this is to add to the pasta later), diced onion, veg broth, non-dairy milk, nutritional yeast, garlic, salt, and pepper to a high-powered blender and blend until smooth and creamy. Strain your pasta and set aside. Heat a large skillet over low heat, add a little bit of the oil from your sundried tomatoes (about 2 tbsp) and throw in your pasta, top with your sauce, and chop 1/2c of sundried tomatoes and toss those in. Add in red pepper flakes for a little added heat. Serve and top with fresh basil. Enjoy!View original recipe