This scrumptious corn pasta features a creamy white wine sauce, fresh basil, and lots of sweet corn kernels. Super easy to make and perfect for a summer dinner — but you can also make it year round with frozen corn!
Growing up I was always a pasta with red sauce kind of girl. But since I started developing recipes I've discovered that there are SO MANY other delicious ways to dress a plate of pasta. Pretty much any veggie I have on hand, I can come up with a pasta pairing for.
My basic go-to formula for creating a veggie-centric pasta dish is to pair it up with a creamy dairy-free sauce. Because creamy sauce is always a win.
Sometimes I use cashews for the base, in dishes like my vegan spinach pasta. But sometimes I like something a little lighter and brighter, so I use coconut milk, like I did for my kale pasta and mushroom pasta.
This vegan corn pasta is the perfect example of how to use coconut milk in pasta sauce. It includes some white wine, shallots and garlic for flavor, and a bit of flour as thickener. The light, creamy sauce is the perfect complement to sweet summer corn kernels and fresh basil. And the dish comes together in a cinch!
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Ingredients You'll Need
- Dried pasta shells. You can substitute just about any pasta shape here. I love shells because the corn kernels get nestled into their pockets, but penne, spaghetti, or even capellini would all work well.
- Olive oil. Use another high-heat oil if you must, but olive will give your sauce the best flavor.
- Shallot.
- Garlic.
- Flour. I've only tested the recipe with basic all-purpose white flour, but I think other varieties like whole wheat flour or gluten-free flour blends would work just fine. We're just using it as a thickener, so we don't need to be too fussy.
- Dry white wine. I used a chardonnay, but other dry varieties like pino grigo or sauvignon blanc will work just fine. Not all wine is vegan, so make sure to search for the variety and brand you use in Barnivore before buying. The wine adds a lot of flavor, but it can be omitted if you prefer to cook without alcohol.
- Coconut milk. The recipe calls for canned, full-fat coconut milk. Light coconut milk may work as a substitute, but the sauce won't be nearly as rich and creamy.
- Corn. I created this recipe with fresh, sweet summer corn in mind, and that's what works best. But frozen corn can be used if fresh corn isn't available or you want to make the dish when it's not in season. Thaw it out first and only simmer it briefly in the sauce, since frozen corn is already partially cooked.
- Red pepper flakes. These will add a touch of heat to the dish. Leave them out if that's not for you.
- Salt & pepper.
- Fresh basil.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
The first thing you'll need to do is cut your corn from the cob. Stand an ear of corn upright in a large bowl, then run a chef's knife down the cob to cut off the kennels. Be careful not to slip.
Heat your olive oil in a medium skillet and add diced shallot. Cook the shallot over medium heat for a few minutes, stirring it frequently, until the pieces just begin to brown.
Stir in the flour and minced garlic. Keep stirring so that the flour mixes with the oil and coats the shallots. Cook everything for about 1 minute, just until the garlic becomes very fragrant.
Add the white wine to the skillet. Give it a good stir and bring it to a simmer. It will mix with the flour to form a thick sauce. Let it cook for a few minutes to reduce a bit.
Add the coconut milk, carefully pouring in a bit at a time and stirring it in before adding more.
Stir in the corn, along with some salt and red pepper flakes. Bring the sauce back up to a simmer and let it cook for a few minutes, until it thickens a bit and the corn kernels start to soften.
Stir in cooked pasta and let it simmer briefly in the sauce, just to heat the pasta up and meld it with the coconut milk base. Remove the skillet from heat and stir in some fresh basil.
Give your creamy corn pasta a taste-test. Add more salt or red pepper flakes, some black pepper, or adjust any seasonings as you see fit.
Optionally top your pasta with some store-bought or homemade vegan Parmesan cheese. Dig in!
Meal-Prep Tips
- The shallot can be chopped in advance and stored in an airtight container in the fridge.
- The corn can be cut from the cob a day or two in advance and stored in an airtight container in the fridge.
Leftovers & Storage
Leftover vegan corn pasta will keep in an airtight container in the fridge for about 3 days, or in the freezer for about 3 months.
More Vegan Corn Recipes
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Creamy Corn Pasta with Fresh Basil
This scrumptious corn pasta features a creamy white wine sauce, fresh basil, and lots of sweet corn kernels. Super easy to make and perfect for a summer dinner — but you can also make it year round with frozen corn!
Ingredients
- 10 ounces dried medium pasta shells (or pasta shape of choice)
- 2 tablespoons olive oil
- ½ cup diced shallot (1 large or 2 small shallots)
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ½ cup dry white wine
- 1 cup full-fat coconut milk (canned)
- 2 cups fresh corn kernels (Notes 1 and 2)
- Pinch red pepper flakes, or to taste
- ½ teaspoon salt, plus more to taste
- Black pepper, to taste
- ¼ cup fresh basil leaves, roughly chopped and packed
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions until al dente.
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Drain the pasta into a colander when done. (Note 3)
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While the pasta cooks coat the bottom of a large skillet with the oil and place it over medium heat.
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Once the oil begins shimmering (after about 1 minute) add the diced shallot. Cook the shallot, stirring frequently, for about 8 minutes, until it softens and begins to brown.
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Stir in the garlic and flour. Cook everything, stirring constantly, for about 1 minute, until the garlic becomes very fragrant.
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Carefully pour the wine into the skillet and stir it up to form a paste with the flour. Bring the wine to a simmer and cook, stirring occasionally, for about 3 minutes, until the liquid reduces slightly and the sauce thickens a bit.
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Begin adding the coconut milk in about 3 or 4 increments, stirring each addition before adding more. Stir in the corn, red pepper flakes, and salt once all of the coconut milk has been added.
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Bring the mixture to a simmer. Let it cook for about 4 minutes, stirring occasionally, until the sauce thickens a bit and the corn is tender-crisp.
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Stir in the pasta and cook it briefly in the sauce, just long enough to heat it up.
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Remove the skillet from heat and stir in the basil. Season the pasta with additional salt and/or red pepper flakes if desired, and black pepper to taste.
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Divide onto plates and serve.
Recipe Notes
- You'll need about 3 medium ears of corn for this amount. To remove the corn from the cob, stand an ear upright in a large bowl, then carefully run a large knife down the cob to cut the kernels from it.
- Frozen corn can be substituted when fresh isn't in season. Thaw it before adding it, and only simmer it for about 1 minute.
- Ideally you'll want to time it so that the pasta is done around the same time as the sauce. If that doesn't happen, return the pasta to the pot and toss it with a dash of olive oil to prevent sticking.
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