Creamy Sweet Corn Pappardelle
We don’t always eat vegan, but it’s a fun bonus when a creamy, delightful dish just so happens to be plant-based. Jeanine Donofrio, creator of the tasty recipes on the blog Love & Lemons and author of Love & Lemons Every Day, has invented one of our new favorites: creamy sweet corn pappardelle.
“In this pasta, the sweet, juicy corn kernels paired with the ‘milk’ from the cobs become a perfect cream sauce without using actual cream,” Donofrio says. “Cashews add richness, lemon (of course) adds some zing, and smoked paprika adds a smoky depth of flavor.”
In other words, you’re going to want seconds. And thirds.
Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2019, Jeanine Donofrio.
2 tablespoons extra-virgin olive oil, divided
½ cup chopped yellow onion
5 ears corn, kernels cut from cobs (about 4 cups), divided
2 garlic cloves, crushed
½ cup raw cashews
¼ cup water, plus more if necessary
2 tablespoons fresh lemon juice
¼ teaspoon smoked paprika
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper
12 ounces pappardelle or pasta of choice
2 scallions, finely sliced
3 packed cups fresh spinach
½ cup sliced fresh basil, for serving (optional)
Microgreens, for serving (optional)
1. Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add 1½ cups of the corn kernels and the whole crushed garlic cloves and cook until tender, about 3 minutes more. Transfer to a blender with the cashews, water, lemon juice, smoked paprika, ½ teaspoon sea salt and a few grinds of black pepper. Blend until creamy, adding more water as needed to create a pourable consistency. Set aside.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ½ cup of the hot pasta water, then drain.
3. Meanwhile, wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining 2½ cups corn, the scallions, a pinch of salt and a few grinds of black pepper; cook, stirring occasionally, until tender, about 3 minutes. Add the spinach, hot pasta, corn sauce and ¼ cup to ½ cup of the reserved pasta water, as needed, to create a creamy sauce. Season to taste and serve immediately with the sliced basil and microgreens, if using.