Sweet corn pasta sauce
Simple and easy to put together this pasta sauce is rich, creamy and completely vegan. Use the freshest and sweetest corn you can find for the best flavor.
Serves: 4
  • For the Sweet corn pasta sauce:
  • 1 cup raw cashews
  • 2 cups corn kernels, blanched
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon freshly squeezed lime juice
  • salt and pepper to taste
  • For the finished pasta:
  • 1 pound spaghetti (or pasta of your choice)
  • 1 cup corn kernels, blanched
  • 1 cup sweet corn pasta sauce
  • ½ cup reserved pasta water
  • 2 cups cherry tomatoes
  • ¼ cup fresh basil, finely chopped
  • 1 clove garlic, finely minced
  • 1-2 tablespoons olive oil
  • salt and pepper to taste
  1. For the sweet corn pasta sauce:
  2. In a high speed blender puree all the ingredients together until smooth. Taste and adjust as desired. For a richer sauce add a little bit more olive oil for a more acidic sauce add a more lime juice.
  3. For the pasta:
  4. Cook the pasta in salted boiling water according to package directions until al dente reserving ½ cup of the cooking water.
  5. Quarter the cherry tomatoes and add them to a medium bowl along with the basil, garlic and olive oil. Season with salt and pepper to taste.
  6. In a large pan heat the cup of sweet corn sauce and add the cooked pasta and reserved corn. Toss to coat and cook until warmed through. Add a little bit of the reserved pasta water to thin the sauce as needed. To serve plate the pasta and spoon some of the tomatoes over the top.
Recipe by Scaling Back at https://www.scalingbackblog.com/sweet-corn-pasta-sauce/