Description
This one-pot creamy corn pasta is light, rich, and full of sweet corn flavor—perfect for busy weeknights or relaxed summer dinners.
Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 8 oz short pasta (shells, rigatoni, or rotini)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2.5 cups vegetable broth or water
- 1 tbsp olive oil
- 1/2 tsp chili flakes (optional)
- Salt and pepper to taste
- 1/4 cup chopped fresh herbs (basil, parsley, or chives)
- Juice of 1/2 lemon
- Parmesan or nutritional yeast for topping (optional)
Instructions
1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add corn kernels and cook for 3–4 minutes until slightly golden.
3. Add pasta and pour in broth. Stir and let simmer uncovered.
4. Once pasta is al dente, blend half the corn mixture with broth and return to the pot.
5. Stir in herbs and lemon juice. Adjust seasoning.
6. Serve with parmesan or nutritional yeast.
Notes
Use frozen corn to make this recipe year-round.
Add grilled shrimp or chicken for a protein boost.
Adjust liquid during cooking if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg
