Creamy Corn Lemon Pasta with Thyme

Every so often, the simplest dishes can create the most profound feelings of comfort and warmth. When I first made Creamy Corn Lemon Pasta with Thyme, it was one of those lazy summer afternoons. The sun was shining bright, and the aroma of fresh ingredients filled my kitchen. I had just come back from the farmer’s market, excited about the fresh produce I had picked up, particularly the sweet corn that was practically begging to be showcased in a recipe. Although I was just tossing together a few ingredients, the magic happened when I blended the sweet corn with a touch of lemon and creamy goodness. The flavors danced together and brought me right back to childhood summers spent at my grandmother’s house, where the corn was picked fresh from the field and cooked to perfection. This dish is more than just a meal; it’s a nostalgic experience that can brighten up any day.

What You’ll Need for Creamy Corn Lemon Pasta with Thyme

Cooking is a beautiful journey, and every ingredient tells a part of the story in Creamy Corn Lemon Pasta with Thyme. Each component works harmoniously to create a dish that’s bursting with flavor and freshness. The key players include the sweet corn, which adds a delightful burst of sweetness, and the lemon zest that provides a refreshing brightness. Together, they make this pasta dish not just a meal, but an experience.

• 8 oz shaped pasta of choice – The base of our dish, providing a hearty foundation for the creamy sauce.
• 1 tablespoon extra virgin olive oil – This adds richness and depth of flavor while helping to sauté the shallots.
• 2 medium shallots, small dice (about 1/2 cup diced shallot) – Shallots offer a milder flavor than onions, enhancing the overall taste without overpowering it.
• 1 tablespoon fresh thyme leaves, chopped – Thyme brings a beautiful herbaceous note that complements the sweetness of the corn.
• 4 cobs fresh corn, kernels removed (about 4 cups corn kernels total) – The star of our dish, sweet and juicy, delivering bursts of flavor in every bite.
• Sea salt and ground black pepper, to taste – Essential for seasoning, bringing out the flavors of all ingredients.
• 1/2 cup unsweetened non-dairy creamer of choice – This creamy element adds richness while keeping the dish dairy-free.
• 1 tablespoon nutritional yeast – A great source of flavor and nutrients, giving a cheesy essence without actual cheese.
• 1 teaspoon lemon zest – Zest adds a fragrant citrus aroma that enhances the dish’s brightness.
• 1 tablespoon lemon juice – This acidity brightens up the sauce, making the flavors pop.
• Vegan “parmesan”, for serving – A great finishing touch that adds a touch of creaminess and depth.

Putting Together Creamy Corn Lemon Pasta with Thyme

Bringing together the ingredients for Creamy Corn Lemon Pasta with Thyme is a delightful process. Follow these steps to create a dish that’s sure to impress. Each step is designed to build flavor, ensuring that every bite is as delicious as possible.

1. Start by cooking the pasta according to the package directions. Make sure to reserve 1 cup of the salted, starchy pasta water before draining it. This water will help to create a creamy sauce later on.
2. While the pasta is cooking, place a large skillet over medium heat. Pour in the olive oil and swirl it around to coat the pan. Once heated, add the diced shallots. Stir them often, allowing them to sauté until they become very soft and translucent, about 4 minutes. This will create a flavorful base for your dish.
3. Add the fresh thyme to the pan and cook for an additional minute. Be careful not to allow the shallots to brown on the edges, as you want them to remain soft and sweet.
4. Next, add the corn kernels to the skillet. Stir well to combine. Season the corn generously with salt and pepper. Keep sautéing and stirring until the corn is tender and bright yellow; this will take about 8 minutes, releasing lovely aromas in your kitchen.
5. Once the corn is cooked, transfer half of the sautéed corn mixture to an upright blender. Pour in ½ cup of the reserved pasta cooking water, along with the non-dairy creamer, nutritional yeast, lemon zest, and lemon juice. Blend this mixture on high until it is completely smooth and creamy; this will become your luscious sauce.
6. Pour the pureed creamy corn mixture back into the skillet with the remaining corn. Add the drained pasta to the skillet, along with some additional salt and pepper. Gently stir to ensure that the pasta is evenly coated with the sauce.
7. Bring the entire mixture up to a strong simmer, adding more of the reserved pasta water if necessary. You want the pasta to be creamy but not too dry. Taste and adjust seasoning with more salt, pepper, or even a splash more lemon juice to enhance the flavors.
8. When the Creamy Corn Lemon Pasta with Thyme is hot and well-coated, it’s time to serve. Plate the pasta generously, finishing it off with a sprinkle of vegan parmesan, extra ground black pepper, and chili flakes for those who enjoy a little heat.
9. Enjoy every delicious bite of your homemade Creamy Corn Lemon Pasta with Thyme. Share it with friends or keep it all to yourself. Either way, you’re in for a treat!

How to Switch It Up

Exploring variations of Creamy Corn Lemon Pasta with Thyme can be just as exciting as the original recipe. Here are some ideas to make it your own:

• Add Protein: Consider adding grilled chicken or sautéed shrimp for a heartier meal.
• Vegetarian Options: Incorporate seasonal vegetables like zucchini or bell peppers to add color and nutrition.
• Spice It Up: If you like a kick, add red pepper flakes or sauté some garlic with the shallots.
• Herb Variations: Experiment with other herbs like basil or oregano for a different flavor profile.
• Cheese Alternatives: If you’re not strictly vegan, feel free to add a sprinkle of regular parmesan on top for extra flavor.
• Different Shapes: Switch up the pasta shape! Try using penne or fusilli for a fun twist.
• Make it a Salad: Turn this dish into a cold pasta salad by chilling it and adding fresh veggies.

What to Serve With Creamy Corn Lemon Pasta with Thyme

Pairing the right sides with your Creamy Corn Lemon Pasta with Thyme can elevate your meal experience. Here are some ideas to consider:

• Simple Green Salad: A light, fresh salad with mixed greens and a vibrant vinaigrette helps balance the creamy pasta.
• Grilled Veggies: Grilled asparagus or zucchini adds a great smoky flavor that pairs beautifully with the pasta.
• Bread: Serve with crusty bread or garlic bread to soak up the creamy sauce.
• Bruschetta: An appetizer of toasted bread with diced tomatoes, basil, and a drizzle of balsamic reduction is light and refreshing.
• Wine Pairing: For those who drink, a crisp white wine like Sauvignon Blanc can complement the dish beautifully.
• Seasonal Fruit: Finish your meal with a bowl of fresh, seasonal fruits for a sweet and light dessert.
• Picnic Style: This dish is also perfect for a picnic. Just pack it up with some fresh fruit and a refreshing drink!

FAQ

Conclusion

Creamy Corn Lemon Pasta with Thyme is truly a standout dish that pairs simplicity with delightful flavors. The fresh ingredients and creamy texture create a meal that’s not just filling but also comforting. I encourage you to try this recipe and bring a taste of summer to your table any time of the year. You won’t regret joining the community of those who love this delightful pasta!

Creamy Corn Lemon Pasta with Thyme

The ultimate comfort food, Creamy Corn Lemon Pasta with Thyme combines the freshness of sweet corn with a creamy sauce, making it a perfect easy weeknight dinner. With simple ingredients and vibrant flavors, you'll want to make it tonight!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz shaped pasta of choice
• 1 tablespoon extra virgin olive oil
• 2 medium shallots, small dice (about 1/2 cup diced shallot)
• 1 tablespoon fresh thyme leaves, chopped
• 4 cobs fresh corn, kernels removed (about 4 cups corn kernels total)
• to taste sea salt and ground black pepper
• 1/2 cup unsweetened non-dairy creamer of choice
• 1 tablespoon nutritional yeast
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• to serve vegan “parmesan”

Equipment

• Blender

Method

 

1. Cook the pasta according to package directions. Reserve 1 cup of the salted, starchy pasta water before draining.
2. Place a large skillet over medium heat. Pour in the olive oil and swirl it around. Add the shallots and stir. Keep sautéing and stirring the shallots until they are very soft, about 4 minutes. Add the thyme and cook for an additional minute, being careful to not allow the shallots to brown on the edges.
3. Add the corn kernels to the skillet and stir. Season the corn liberally with salt and pepper. Keep sautéing and stirring until the corn is tender and bright yellow, about 8 minutes.
4. Transfer half of the sautéed corn mixture to an upright blender. Pour in ½ cup of pasta cooking water, non-dairy creamer, nutritional yeast, lemon zest, and lemon juice. Blend this mixture on high until completely smooth and creamy.
5. Pour the pureed creamy corn mixture back into the skillet with the remaining corn. Add the drained pasta to the skillet as well, along with some more salt and pepper. Stir to evenly coat the pasta. Bring the pasta up to a strong simmer, adding more of the pasta cooking water if it seems to be drying out a bit. Taste the pasta to check for seasoning and add more salt, pepper, or lemon juice to your liking.
6. Serve the pasta hot with vegan “parmesan”, extra ground black pepper, and chili flakes.

Notes

• Quality Ingredients: The fewer ingredients, the more important their quality. Fresh summer corn really shines here.
• Cream Alternatives: For a creamy texture, consider blending ¼ cup of raw cashews with ½ cup of water if you don’t have non-dairy creamer.
• Pasta Water: Don’t forget to save at least one cup of pasta cooking water!

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