{"id":11565,"date":"2024-07-18T16:58:40","date_gmt":"2024-07-18T20:58:40","guid":{"rendered":"https:\/\/frommybowl.com\/?p=11565"},"modified":"2025-08-02T16:51:30","modified_gmt":"2025-08-02T20:51:30","slug":"charred-corn-basil-pasta-vegan","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/charred-corn-basil-pasta-vegan\/","title":{"rendered":"Charred Corn & Basil Pasta"},"content":{"rendered":"\n

Celebrate summer with a bowl of <\/em>Seared Corn Pasta with Basil<\/em><\/strong>! Charred corn kernels and al dente pasta are tossed in a sweet and creamy corn pasta sauce, then topped with fresh basil for a cozy dinner you’ll want to keep on repeat. Vegan, Gluten-Free and Oil-Free Options.<\/em><\/em><\/p>\n\n\n\n

This Creamy Corn Pasta<\/strong> is a 30-minute dinner you’ll want to make all summer long. It tosses al dente pasta in a blended corn sauce made from charred corn kernels, cashew milk, aromatics, and simple seasonings. Every bite tastes like summer… sweet, fresh, and oh-so-comforting! <\/p>\n\n\n

Table of Contents<\/span><\/summary>
The Best Summer Comfort Food<\/a><\/li>
Ingredients for Vegan Corn Pasta<\/a><\/li>
How to Make Seared Corn and Basil Pasta<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Leftover Corn Pasta<\/a><\/li>
Substitutions and Variations<\/a><\/li>
Recipe FAQs<\/a><\/li>
Seared Corn & Basil Pasta Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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The Best Summer Comfort Food<\/strong><\/h2>\n\n\n\nIf there’s one thing you need to know about me, it’s that I’ll take any opportunity to make a batch of creamy pasta. It doesn’t matter if it’s blistering hot or freezing cold outside… you’re going to catch me tossing cooked pasta in a rich and flavor-packed sauce! I usually like to curl up with a bowl of this Spicy Sausage Fennel Pasta<\/a> when it’s cold out, but during summer, there’s nothing I love more than this Creamy Corn Pasta with Basil<\/strong>.<\/p>\n\n\n\n
Think of this corn and basil pasta like the summery version of a classic Alfredo pasta<\/a>. With charred corn kernels and al dente pasta smothered in a sweet and garlicky corn pasta sauce and topped with fresh, peppery basil, just one bowl gives you a healthy dose of comfort during warm nights. And with a quick 30-minute cook time, you’ll be making it on repeat throughout the summer!<\/p>\n\n<\/div><\/div>\n\n\n
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Ingredients for Vegan Corn Pasta<\/strong><\/strong><\/b><\/h2>\n\n\n\n
This corn basil pasta calls for 10-ish everyday ingredients<\/strong>, including a mix of pantry staples and fresh ingredients. These are the key items you’ll need:<\/p>\n\n\n\n
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Corn<\/strong>: if there’s one vegetable that signifies summer has begun, it’s corn. I find that farm-fresh, in-season ears of corn (usually from a roadside corn stand) have the best flavor and only get better when seared in a hot pan. You can use frozen corn to make this dish year-round, but remember to thaw and dry the kernels before searing.<\/li>\n\n\n\n
Pasta<\/strong>: rigatoni is the best choice here because those wide tubes trap the sauce so well. Penne and cavatappi are also good options.<\/li>\n\n\n\n
Cashew Milk<\/strong>: creamy cashew milk complements the sweet corn flavors really well here. Feel free to use coconut milk or another fatty plant milk, like soy milk, as a substitute if you’d like.<\/li>\n\n\n\n
Arrowroot Powder<\/strong>: this thickening agent is blended into the corn sauce to help it thicken and stick to the pasta noodles. Cornstarch also works well.<\/li>\n\n\n\n
Seasonings<\/strong>: nutritional yeast gives the corn pasta sauce a rich, cheesy, umami flavor, while salt and pepper round it out and keep it balanced.<\/li>\n\n\n\n
Fresh Basil<\/strong>: the best summer garnish that adds a pop of color and fresh flavor to the corn pasta.<\/li>\n<\/ul>\n\n\n\n
How to Make Seared Corn and Basil Pasta<\/strong><\/b><\/h2>\n\n\n\n $\"a$ <\/figure>\n\n\n
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Cook<\/strong> the pasta until al dente, then drain<\/strong> and set aside.<\/li>\n\n\n\n
Melt<\/strong> the butter in a skillet. Add<\/strong> the corn kernels and sauté<\/strong> until they’re starting to brown. Stir<\/strong> in the green onion and garlic, then remove<\/strong> the pan from the heat.<\/li>\n\n\n\n
Blend<\/strong> half of the corn mixture with the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper until smooth. Pour<\/strong> it into the pan with the remaining corn and simmer<\/strong> until the sauce thickens. Add<\/strong> the pasta to the pan and toss<\/strong> to coat.<\/li>\n\n\n\n
Serve<\/strong> the warm pasta in bowls and garnish<\/strong> with fresh basil.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n\n
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Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Don’t rinse the cooked pasta:<\/strong> The freshly cooked pasta will be covered in a surface layer of starch from the pasta cooking water, which helps the creamy corn sauce cling to each noodle. Rinsing the pasta will only cause the sauce to pool at the bottom of the skillet.<\/li>\n\n\n\n
Char the corn in a cast iron skillet:<\/strong> Cast iron is a pro at retaining heat, which encourages the corn kernels to brown evenly. <\/li>\n\n\n\n
No cast iron skillet? Fire up the grill instead<\/strong>: To grill the shucked ears of corn, brush them with a little olive oil and lay them on a preheated grill. Cook until the corn is charred on all sides, then wait for it to cool slightly before slicing off the kernels with a knife. Blend half of the grilled corn as normal with the sautéed garlic, green onions, and other sauce ingredients.<\/li>\n\n\n\n
Blend the sauce until it’s very smooth<\/strong>: This will take at least 1 to 1.5 minutes, depending on your blender. If you don’t take your time during this step, the corn kernels will still be a bit gritty in the blended pasta sauce.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\n
This charred corn pasta is perfect for summer dinners. The creamy sauce makes each serving feel pretty rich, so it’s best paired with lighter side dishes, like this Crunchy Cucumber Dill Salad<\/a>, these 15-Minute Garlic Green Beans<\/a>, or just an arugula salad dressed in a simple vinaigrette. All of that leftover sauce at the bottom of the bowl was meant to be enjoyed as well, but a side of crusty baked bread<\/a> or vegan garlic bread will help you soak up every drop.<\/p>\n\n\n\n
If you’re looking for more easy vegan pasta recipes for summer, you’ll also love this Vegan One-Pot Pasta Primavera<\/a>, this Avocado Pesto Pasta<\/a>, and this Roasted Cherry Tomato Pasta with Gremolata<\/a>! <\/p>\n\n\n\n
How to Store Leftover Corn Pasta<\/strong><\/h2>\n\n\n\n
Once the pasta has cooled to room temperature, transfer it to an airtight container. It will keep for up to 4 days in the refrigerator. Freezing is not recommended.<\/p>\n\n\n\n
To reheat the leftover pasta, either zap it for 1 to 2 minutes in the microwave or add it to a medium saucepan and warm it up over medium heat. Add a splash of water or cashew milk to loosen the sauce, if needed.<\/p>\n\n\n
Substitutions and Variations<\/h2>\n\n\n\n
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Gluten-Free Option<\/strong>: Make this with your favorite gluten-free pasta.<\/li>\n\n\n\n
Oil-Free Option:<\/strong> Char the corn in a dry non-stick pan over medium-high heat. Deglaze the pan with water when the kernels are starting to brown, then add the green onion and garlic. Continue adding a little more water as needed to lift the stuck veggies.<\/li>\n\n\n\n
Add More Vegetables<\/strong>: Combine the remaining charred corn in the skillet with even more summer vegetables, like roasted cherry tomatoes, frozen and thawed green peas, blanched broccoli florets, or grilled mushrooms.<\/li>\n\n\n\n
Other Herb Options<\/strong>: Basil is a perfect fit for this creamy summer pasta, but if there are even more herbs ready to go in your garden, go ahead and toss them in! Parsley, thyme, tarragon, sage, dill, and chives would all fit in nicely.<\/li>\n\n\n\n
Optional Breadcrumb Topping<\/strong>: Just like in my Pistachio Pesto Pasta<\/a> and my Triple Garlic Pasta<\/a> recipes, a buttery and lightly toasted breadcrumb topping would be sensational sprinkled over the finished pasta. Combine 1\/2 cup of panko breadcrumbs, 2 minced garlic cloves, 1 tablespoon of olive oil, and a small bunch of finely chopped basil together in a bowl, then lightly toast the mixture in a dry skillet until the breadcrumbs are golden.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Do corn and pasta go together?<\/strong><\/strong><\/strong>
They sure do. The sweet corn kernels add a juicy pop of flavor and lots of brightness to what would otherwise be a rich and savory pasta dinner.<\/p> <\/div>
Does canned corn work in this recipe?<\/strong><\/strong><\/strong>
Yes, you can use 2.5 cups of canned corn instead. Rinse and dry the kernels well before searing them.<\/p> <\/div>
Can I bake corn pasta?<\/strong><\/strong>
I haven’t tried it, but baking the creamy pasta should work well. Combine the pasta, corn, and blended corn sauce in a 9×13 baking dish, top with the breadcrumb topping or a layer of vegan parmesan (optional), then bake at 350ºF until the sauce is bubbly and the breadcrumbs are golden\/the cheese is melted. Garnish with fresh basil and enjoy!<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Seared Corn & Basil Pasta<\/h2>\n\t\t