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Creamy Vegan Corn Pasta

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A cozy, comforting vegan pasta dish featuring a velvety, slightly sweet corn sauce blended with cashews and nutritional yeast. Perfect for quick, fuss-free weeknight dinners.

Ingredients

Scale
  • 12 ounces dried pasta (penne, fusilli, or shells)
  • 2 cups fresh corn kernels (about 3 ears; frozen works too)
  • 1/2 cup raw cashews, soaked for at least 2 hours or quick soaked in hot water for 15 minutes
  • 1 cup unsweetened almond or oat milk
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 cup low sodium vegetable broth
  • Salt and pepper to taste
  • Fresh herbs (basil or parsley) for garnish (optional)

Instructions

  1. Soak the cashews in warm water for at least 2 hours or quick soak by pouring boiling water over them and letting sit for 15 minutes.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and reserve 1/2 cup pasta water.
  3. Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.
  4. Add fresh corn kernels to the skillet and cook for 3-4 minutes, stirring occasionally, until sweetened and softened.
  5. Drain soaked cashews and add to a blender along with sautéed corn, plant-based milk, nutritional yeast, vegetable broth, and lemon juice. Blend on high until smooth and creamy, about 1 minute. Add more broth or milk if sauce is too thick.
  6. Pour the blended sauce back into the skillet with the corn. Simmer gently over low heat for 3-5 minutes, stirring often, until warmed through and slightly thickened.
  7. Add the drained pasta to the skillet and toss to coat evenly. Use reserved pasta water a little at a time to loosen the sauce if needed.
  8. Season with salt and freshly cracked pepper to taste. Garnish with fresh herbs if desired and serve immediately.

Notes

Soaking cashews thoroughly is essential for a silky smooth sauce. Sautéing the corn unlocks natural sweetness and depth. Use reserved pasta water to adjust sauce consistency. Lemon juice brightens the flavor. Frozen corn can be used but fresh is preferred for sweetness. For nut allergies, substitute soaked sunflower or pumpkin seeds and blend longer.

Nutrition

Keywords: vegan pasta, creamy corn pasta, plant-based comfort food, dairy-free pasta sauce, easy vegan dinner

Find it online: https://chloeplate.com/creamy-vegan-corn-pasta-recipe-easy-comfort-food-for-cozy-nights/