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Creamy Corn Pasta
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Creamy Corn Pasta

30 minServes 2Nutri-Score C€€
from @chef_berkin1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pasta (dried, e.g. spaghetti or rigatoni)Grains200 g
  • corn (kernels cut from the cob (about 2 cobs))Produce300 g
  • Parmesan (finely grated)Dairy50 g
  • cream (heavy cream)Dairy100 ml
  • butter (for the pan)Dairy20 g
  • olive oilPantry15 ml
  • garlic (cloves, minced)Produce2 pieces
  • salt (for the pasta water and seasoning)Spices5 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

613kcal

Carbs
83 g
Proteins
20 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Blender
  • Grater
  • Colander

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then drain, keeping a little cooking water.
    Step 1

  2. Sauté the corn

    • Melt the butter with the olive oil in a pan.
    • Add the garlic and cook until fragrant.
    • Add the corn kernels and cook until golden and tender.
    Step 2

  3. Blend the sauce

    • Set a few spoonfuls of corn aside for serving.
    • Blend the remaining corn with the cream and Parmesan until smooth and silky.
    • Loosen with a splash of pasta water if needed.
    Step 3

  4. Combine and serve

    • Toss the drained pasta with the corn sauce over low heat until glossy.
    • Season with salt and black pepper.
    • Serve topped with the reserved corn and extra Parmesan.
    Step 4
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