Delicious Creamy Pasta Recipe
Creamy corn basil pasta is a delicious dish made with sweet corn, aromatic basil leaves, and flavorful pasta covered in a luscious and creamy sauce. The sweetness of the corn compliments the rich creaminess of the dish, while the fragrant basil adds a refreshing dimension to the overall flavor. This dish is perfect for summer evenings when you want a light yet satisfying meal. It's easy to make and perfect for busy weeknights, as it can be prepared in under 30 minutes. A definite crowd-pleaser that's sure to leave everyone asking for seconds!
- 10 oz pasta
- 2 tbsp unsalted butter
- 2 garlic cloves
- 2 cup corn
- 1/4 cup basil chiffonade
- 1/2 cup parmesan
- Salt and pepper
Bring a large pot of salted water to boil. Cook the pasta according to the package instructions. Reserve a cup of pasta water and drain.
While the pasta is cooking, mince the garlic and chiffonade the basil leaves.
In a large pan, heat butter over medium heat. Add in the garlic and cook for about a minute until fragrant. Add in the sweet corn kernels and their juices and cook for another minute.
Pour in about half of the pasta water, add the cooked pasta, salt and black pepper and toss to combine. Stir in parmesan cheese and add more pasta water until a creamy sauce forms and coats the pasta. Add the basil.
Serve topped with parmesan cheese and freshly ground black pepper.
- Use fresh corn. Fresh corn is essential for the best flavor. If you can't find fresh corn, you can use frozen corn, but the flavor will not be as good.
- Don't overcook the corn. Overcooked corn will be mushy and will not have a good texture.
- Use fresh basil. Fresh basil is essential for the best flavor. If you can't find fresh basil, you can use dried basil, but the flavor will not be as good.
- Don't overcook the pasta. Overcooked pasta will be mushy and will not absorb the sauce well.
- Season the pasta to taste. Add salt and pepper to taste.
- Garnish the pasta. You can garnish the pasta with fresh basil, Parmesan cheese, or a drizzle of olive oil.
- Blanching the corn: Some people recommend blanching the corn before adding it to the pasta. This helps to preserve the sweetness of the corn. To blanch corn, bring a pot of water to a boil. Add the corn kernels and cook for 1-2 minutes. Drain the corn kernels and immediately plunge them into a bowl of ice water to stop the cooking process.
- Using a mortar and pestle: If you have a mortar and pestle, you can use it to crush the basil leaves. This will give the pasta a more rustic texture.
- Storing corn basil pasta: Corn basil pasta can be stored in the refrigerator for up to 3 days. When you are ready to eat it, reheat it in the microwave or on the stovetop.