Gluten-free and high-protein, here's how to concoct a nourishing pasta dish with an ultra-creamy white sauce without being based on dairy products.
The secret? A corn-based sauce. Flavors of Parmesan and lemon are added for the finish to make this dish the most comforting!
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Why this Creamy Corn Pasta Recipe Works so Well
The original recipe comes from Melissa Clark. However, I made a few changes to give it more interesting nutritionally and convert it to a vegan version (can we say veganize it?).
My gluten-free, high-protein version is perhaps as divine as the original recipe.
To veganize it, I replaced the Parmesan cheese with a plant-based cheese to preserve, if you will, the same delusional satisfaction. You could omit this ingredient, but you would miss all the umaminess so characteristic of the Parmesan taste. Let's be honest: for many, it's hard to let go of cheese, the addiction being so strong. So, is it so bad not to want to completely destroy the dream of savoring it?
Honestly, this might be the best pasta I've made in a long, long time.
The sauce is like a lemony alfredo. The lemon juice, drizzled at the end, brings out that extra, subtle flavor that complements this dish. The overall effect is creamy but not at all heavy. It's lively where your tongue touches a basil leaf, salty where it touches small pieces of Parmesan. The chili flakes provide a kind of heat that makes your lips tingle as you scratch your bowl.
Everything is simply divine.
What's in it?
Use the freshest ingredients possible for extraordinary flavor.
Main ingredients
- Bean pasta – The original recipe calls for farfalle or orecchiette. To make it more nutritious, I opted for bean pasta, fusilli made from chickpeas. You can use any other small form of bean pasta available on the market (rotini, penne, rigatoni, shells, etc.). Here in North America, the Explore, Tolerant, and Banza brands offer these products.
- Green Onions – I find green they provide a sweet flavor and contrast in color.
- Corn – Fresh corn cobs were used in their entirety, both the kernels and the ears. While this dish is best made during the corn season's height, it remains quite tasty even when it's out of season supermarket cobs or frozen corn.
Tip! When the time comes to shell the corn, hold it upright in a plate with the edges so that you don't end up with kernels all over the place (you'll see what I'm talking about later).
- Unsalted non-dairy butter – There are several types on the market. Many rely on Earth Balance to mimic the taste and texture of butter. However, other brands compete with this one. I just recently discovered the Miyoko's Creamery brand, and this is what I used. Moreover, unlike the popular brand, this one doesn't use palm oil, responsible for deforestation, destruction of animal habitats, and potentially climate change.
- Grated vegan Parmesan – I rarely use store-bought products, but I relaxed to achieve the desired effect. Nafsika's Garden products, a Canadian brand, were springing up like mushrooms in grocery store fridges. So, I tried this brand out, and I was frankly delighted.
- Lemon juice – This is added for the finish, and it invigorates the flavors.
Seasonings
- Basil – Fresh basil for garnish. You can also use shredded mint.
- Chili flakes – It adds a little heat, but you don't have to add some, especially if you're serving this dish to children. This ingredient can easily be replaced with black pepper.
- Salt and pepper
How to Make it Step by Step
1a 
1b 
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1a and 1b / Cut off the corn on the cob.
2 / Cook the pasta in salted corn water for up to 1 minute before being al dente.
3 / Sauté the white parts of the green onions and almost all the corn kernels in a little cooking water.
4 / Season and purée everything.
5 / Cook the reserved corn kernels in non-dairy butter.
6 / Pour in the corn puree.
7 / Add the pasta and half of the cooking water reserved for the pasta.
8 / Incorporate the green part of the green onions, the Parmesan, the herbs, and the spices.
9 / Drizzle with fresh lemon juice to taste and garnish with more green onions, herbs, a drizzle of olive oil, and black pepper.
My Top Tips : The Keys to Success
Intensify the corn flavor
At the suggestion of an internet user, I cooked the pasta in corn broth to intensify the corn flavor. To do this, the ears of corn were cooked in water for about ten or fifteen minutes.
Add more crunch to the bite
The original recipe calls for two ears of corn, from which one should reserve a quarter cup of corn kernels for sprinkling at the end. For more crunch, I added an extra ear and reserved double the kernels from the original recipe.
Make this Dish Now
This dish is a celebration of lemons, cream, and cheese with pasta.
It's heartwarming and incredibly delicious. You will be surprised at the creaminess of the sauce.
So, take advantage of the crisp flavors that fresh ingredients can bring to you, follow the demonstrated steps, and indulge in this nutritious pasta and dairy-free white sauce.
Melissa Clark's Creamy Corn Pasta {Vegan Version}
Ingredients
- sea salt fine
- 1 ½ packages bean pasta (about 12 oz/340 g)
- 1 tablespoon olive oil more for drizzling
- 2 garlic cloves crushed
- 1 bunch green onions trimmed and thinly sliced (keep the whites and greens separated) (about 8)
- 3 large ears corn peeled and kernels removed (3 cups of kernels)
- ½ teaspoon ground black pepper more for serving
- 3 tablespoons non-dairy butter unsalted
- ½ cup grated vegan Parmesan more to taste
- ⅓ cup basil or mint, chopped, more for garnish
- ¼ teaspoon chili flakes or to taste
- lemon juice fresh, as needed
Instructions
- Bring a large pot of well-salted water with the corn on the cob to a boil. Cook pasta for up to 1 minute before being al dente, according to package directions. Drain and reserve ½ cup of pasta water.
- Meanwhile, heat oil in a large sauté pan over medium heat; add the garlic, green onion whites, and a pinch of salt and cook until tender, 3 minutes. Add ¼ cup of water and all but ½ cup of corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add ¼ teaspoon of salt and ¼ teaspoon of pepper, transfer to a blender and puree until smooth, adding a little more water if necessary to achieve a thick but pourable texture.
- Heat the same pan over high heat. Add the butter and let it melt. Add the rest of the reserved corn kernels and cook until tender, 1 to 2 minutes. (Kernels may burst; put a fine rack on top of the pan if you have one.) Add the corn mash and cook for 30 seconds to heat through and combine the flavors.
- Reduce the heat to medium. Add the pasta and half of the cooking water reserved for the pasta, stirring to coat. Cook for 1 minute, then add a little more pasta cooking water if the mixture seems too thick. Stir in ¼ cup of the green onion greens, vegan Parmesan, herbs, red pepper flakes, ¼ teaspoon of salt, and ¼ teaspoon of pepper.
- Sprinkle with fresh lemon juice to taste. Transfer to hot pasta bowls and garnish with more green onions, herbs, a drizzle of olive oil, and black pepper.
Notes
- Cooking the pasta in corn broth intensifies the corn flavor.
- Make sure to reserve a quarter cup of corn kernels for sprinkling at the end.
Nutrition
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