(Summer) corn pasta

Ingredients

• 16 ounces bite-sized pasta
• 2 tablespoons plant-based butter
• 1 large sweet onion, diced
• 1 ½ cups corn kernels
• 3 cloves garlic, minced
• 2 teaspoons Old Bay seasoning
• 1 ½ teaspoons smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried chives
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon red pepper flakes (more or less to taste)
• 1 cup full-fat canned coconut milk
• 1 tablespoon white miso
• 1 Lime

Instructions

1. Bring a large pot of water to a boil. Add 16oz of pasta and only cook until al dente. Scoop out 1 cup of pasta water before draining noodles and set aside. Drain and toss noodles with a little oil if you have more than 5 minutes until your sauce is ready.
2. In a large saucepan, heat 2 tablespoon plant-based butter over medium heat. Once melted, add in your 1 large diced onion, 1 ½ cups corn, and 3 cloves minced garlic and sauté for 3-4 minutes until softened and translucent. Reduce heat to medium low and add in 2 teaspoon Old Bay seasoning, 1 ½ teaspoon smoked paprika, ½ teaspoon each dried thyme, dried chives, and salt, and ¼ teaspoon each garlic powder and red pepper flakes. Stir together. Cook for another 1-2 minutes or until the mixture is fragrant. Turn the heat off.
3. Remove about half the corn mixture to a heat-proof bowl or directly into your blender.
4. To a blender add 1 cup coconut milk, 1 tablespoon white miso, ½ cup of the reserved pasta water, and the corn mixture you set aside. Blend until smooth and no chunks remain.
5. Turn the heat back on medium low and pour half the sauce into your pot and using a wooden spoon scrap all the fond (the bits at the bottom of the pot) and stir together. Then, add the remaining sauce and stir.
6. Add the cooked pasta noodles to the pot and cook just until heated through (about 3-4 minutes). Add more of the reserved pasta water at this time if you’d like a thinner sauce.
7. Remove from heat and squeeze in the juice of 1 lime and stir together. Top with fresh chopped basil or chives and cracked black pepper to taste.

NOTES

I put summer in parenthesis because it’s not technically summer anymore and I don’t want the corn pasta police to shoot me on the spot. Yea this dish tastes great only during summer, don’t attempt this during winter unless you want to implode.

My dad really liked it, which made me really happy. Like he really fucked with it because i told him just to try it and he ended up eating like a bowl of it. HUGE W.

My mom did not fuck with it, she spat it out. HUGE W. I don’t think she liked the lime after taste. I did not add white miso because i couldn’t find it in walmart. AAAAUUUGGGHHHHHHHHHHH. but it’s okay because i substituted with nothing, and in the end it worked out great. i still ate the pasta so it’s not like its uneatable without the white miso.

also learned that there are different type of onions and how to tell them apart, that was nice. i only knew one type of onion before and that was “onion”. I should’ve used a different type of pasta but we only had fettuccini at home and i didn’t want to buy a different type of pasta just for this. I also hate fettuccini as a pasta so i just wanted to consume it and have it begone from our house.

In all seriousness, I really enjoyed this and the process. I would make this again for my father. Amo pa.

For my future reference, where i got the recipe.