Creamy Vegan Corn Pasta with Sun-Dried Tomatoes and Basil

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!