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Creamy Sweet Corn Pappardelle
Creamy Sweet Corn Pappardelle
Jeanine Donofrio/Love & Lemons Every Day

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.

RELATED: 21 Easy Plant-Based Recipes to Try Tonight

4 servings

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.

603 calories

18g fat

97g carbs

20g protein

13g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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