Cashew Cream Corn Pasta
A creamy pasta dish that combines sweet corn and rich cashew cream, elevated with fresh basil.
Ingredients
Pasta and Sauce
- 8 oz pasta (your choice, such as penne, fusilli, or spaghetti) Choose your favorite type of pasta.
- 1 cup raw cashews (soaked in water for at least 2 hours) Soaking is important for a creamy texture.
- 1 cup fresh or frozen corn (cooked and drained) Fresh corn preferred for sweetness.
- 2 cups vegetable broth (or water) Use for blending the cashews.
- 2 tablespoons olive oil For sautéing.
- 2 cloves garlic (minced) Enhances flavor.
- to taste salt and pepper For seasoning.
- 1/4 cup fresh basil (packed) For garnish and freshness.
- 1 tablespoon lemon juice Adds a zing to the dish.
Instructions
Preparation
- Drain the soaked cashews and place them in a blender. Add in the vegetable broth (or water), lemon juice, and a pinch of salt. Blend until smooth and creamy. Set aside.
- In a large pot, boil water and add a pinch of salt. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water and then drain the pasta.
Cooking
- In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the cooked corn to the pan and stir for 2-3 minutes. Pour in the blended cashew cream, and stir until well combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Add the drained pasta to the pot and toss to combine everything. Season with salt and pepper to taste.
Serving
- Plate the pasta, garnish with fresh basil, and enjoy your homemade Cashew Cream Corn Pasta!
Notes
For best results, soak cashews to achieve creamy texture. Use fresh corn for a sweeter taste. Consider adding other vegetables for variation. Store leftovers in an airtight container for up to 3 days.