Delicious Creamy Corn Pasta
A delightful blend of al dente pasta, sweet corn, and a luscious cheese sauce, perfect for family dinners.
Equipment
- 1 Large pot for boiling pasta
- 1 Large skillet for sauce
- 1 Colander for draining pasta
Ingredients
Main Ingredients
- 12 oz pasta penne or fusilli
- 2 cups fresh or frozen corn
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper to taste
- 1/4 cup fresh basil chopped
Instructions
Preparation
- Gather all ingredients and measure them out before starting. This will ensure a smooth cooking process.
- In a large pot, bring water to a boil. Add a generous pinch of salt and the pasta. Cook until al dente, about 10 minutes. Reserve 1 cup of pasta water and then drain the pasta.
Make Sauce
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in corn and cook until slightly charred.
- Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese until fully melted and the sauce is smooth.
Combine and Serve
- Add cooked pasta to the skillet and toss to coat in the sauce. Use reserved pasta water to adjust the sauce consistency if needed.
- Stir in fresh basil and season with salt and pepper to taste. Serve immediately with extra parmesan on top.
Storage
- Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk.
Notes
Pro Tips: Choose pasta shapes that hold sauce well, like penne or fusilli. Ingredient Substitutions: Use pecorino cheese instead of parmesan for a sharper taste. How to Serve: Garnish with extra basil and serve with a side salad. Storage & Freshness: Best eaten fresh, but can be stored for up to 3 days. Make-Ahead Tips: Prepare the sauce in advance and store it separately from the pasta.