Author Notes
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. —Tina Jeffers
Test Kitchen Notes
I was suspicious of the vegan sauce at first, but it was so good! This pasta dish was sweet and creamy from the cashew and corn sauce, with just the right amount of acid from the cherry tomatoes. This is a great recipe that really showcases the versatility of vegan cooking. Coming from a meat and cheese lover, I think the fact that I'll be making this recipe again says it all! —Omeletta
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Ingredients
- Sweet Corn Pasta Sauce
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1 cup
raw cashews
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2 cups
corn kernels, blanched
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1 cup
unsweetened almond milk
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1 tablespoon
olive oil
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1
clove garlic, minced
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1/2 teaspoon
sea salt
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1/4 teaspoon
freshly ground black pepper
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Lime juice, to taste
- For the pasta
-
1 pound
spaghetti or pasta of your choice
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1 cup
corn kernels, blanched
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1 cup
Sweet Corn Pasta Sauce
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1 pint
cherry tomatoes
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1/4 cup
fresh basil
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1
clove garlic, finely minced
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1 tablespoon
olive oil
Directions
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Make the Sweet Corn Pasta Sauce: In a high-speed blender, purée 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 bit of lime juice.
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Make the pasta: Cook the pasta in salted boiling water according to package directions until al dente, reserving 1/2 cup of the cooking water.
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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, and set aside.
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In a large pan, heat the cup of Sweet Corn Pasta 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 tomato mixture over the top.
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