Creamy Sweet Corn Pasta with Basil

Creamy Sweet Corn Pasta with Basil is the ultimate summer pasta dish. This 30 minute meal is creamy and decadent yet full of vegetables, and no actual cream required!

Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American

Keyword gluten free, vegetarian

Method Stovetop

Servings

Calories 396kcal

Ingredients

6 oz gluten free spaghetti or your favorite pasta shape
6 Tablespoons butter or vegan butter
10 oz cauliflower trimmed then chopped into small florets
1 small shallot minced
salt and pepper
2 ears sweet corn kernels sliced from cob
2 large garlic cloves pressed or minced
1/4 cup packed fresh basil leaves chopped
squeeze fresh lemon juice
1/3 cup freshly grated parmesan cheese

Instructions

Bring a large pot of water to a boil. Season with a big pinch of salt then add pasta and cook until al dente. DO NOT DRAIN. Carefully use a glass measuring dish or measuring cup to scoop out ~2 cups pasta cooking water and set aside.
While the pasta is cooking, melt butter in a large skillet over medium-high heat. Add cauliflower and shallot, season with salt and pepper, then saute until the cauliflower begins to turn golden brown, 5 minutes. Turn heat down to medium then add sweet corn and garlic, season with more salt and pepper, and then saute until sweet corn is slightly tender, 5 more minutes. Add basil and a small squeeze of lemon juice (you can always add more later) then stir to combine. If pasta is not done cooking at this point, turn heat down to low.
Once pasta is al dente, and you've scooped out the pasta cooking water, use tongs to transfer pasta into skillet then toss to combine. Add parmesan cheese and 1 cup reserved pasta cooking water then simmer while stirring until a light and creamy sauce has been formed. Add more pasta cooking water if needed to achieve a light sauce - sauce will thicken as it cools. Taste then add more salt and/or fresh lemon juice, and then serve.

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