
Is there anything better than fresh corn on the cob in the summer time? Okay, MAYBE summer tomatoes but it’s a very close tie for me. So I wanted to make sure I make a dish highlighting summer corn and this is definitely a winner!
I also wanted to make this recipe dairy-free so instead of adding what I would normally do which would be heavy cream to make the sauce, I substituted that out for a mixture of non-dairy milk (I used cashew) and a light olive oil and it was actually perfect for this summer-time pasta as it didn’t overwhelm the flavor and kept it light for those of us always striving for that “summer bod”!
Ingredients
- 2 tablespoons vegan butter
- 1 large yellow onion diced (about 1/2 inches)
- 2 tablespoons vegan butter
- 4 ears fresh corn
- 3 garlic cloves chopped
- 1 lb fresh fettuccine pasta or dry—see recipe (or gluten-free for gluten free recipe)
- 1 cup pasta water
- 2/3 cup cashew milk or another low sugar non-dairy milk
- 1/3 cup light olive oil
- 1/2 cup dairy-free Parmesan, grated I used Violife (found in Whole Foods)
- Kosher salt
- Fresh cracked black pepper
- dairy-free Parmesan, grated more for topping
Instructions
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In a large cast iron skillet, add 2 tablespoons of vegan butter and diced onions. Cook on low heat until caramelized, about 30 minutes with frequent stirring.
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While onions are caramelizing, boil a large pot of salted water (generously salt your water here as we will be using some of the pasta water for the sauce). Use a large sharp knife to cut the kernels off the corn.
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When onions have caramelized, drop the pasta in the boiling water for about 1-2 minutes (but no longer).
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In the skillet, add in additional 2 tablespoons of vegan butter and the corn kernels. Stir for about 2 minutes and then add in the garlic and stir for another minute until fragrant. Add in one cup of the pasta water. Drain your pasta and add to the skillet.
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Mix in the cashew milk, light olive oil and grated dairy-free parmesan. Season with salt and pepper. Let simmer for about 5 minutes or until the sauce thickens up.
Optional
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Grate more parmesan cheese on top and enjoy!
Recipe Notes
If using dry pasta, I recommend dropping the pasta in the water about 5-10 minutes before the onions have finished caramelizing.
Kathleen
August 27, 2019Love the corn pasta!