Serves 2

Ingredients

• 340g pasta
• 2 tablespoons salted vegan butter, or oil
• 2 1/2 cups fresh corn, about 2-3 ears with the kernals sliced off the husk.
• 3-5 cloves of garlic, minced
• 1 1/2 cups cashew milk or coconut milk
• 1 tablespoon arrowroot powder or cornstarch
• 1 tablespoon nutritional yeast
• 1/4 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 spring onions, thinly sliced
• Basil, freshly torn, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil, then add in the pasta and cook until al dente, according to the package instructions. Drain the pasta, but do not rinse; set aside.
2. Sear the Corn: In the meantime, melt the butter over medium-high heat, preferably in a cast iron pan as it encourages browning. Once melted, add the corn kernels and sauté for 7 to 9 minutes, stirring only every 2 minutes or so to brown the kernels. Add the green onion and garlic to the pan and cook for an additional 1 to 2 minutes, then remove the pan from the heat.
3. Make the Sauce: Transfer half of the cooked corn mixture to a high-speed blender and add the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper. Blend until a smooth sauce forms. Return the pan (with remaining corn still in it) to medium heat and add the blended sauce. Bring to a simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened. Add the pasta to the sauce and stir well. Season with additional salt and pepper to taste, if necessary.
4. Serve: Divide the pasta into serving bowls, then top with fresh basil. Serve warm; leftovers will keep in the fridge for up to 4 days.

Notes

• Corn: Use fresh corn in this recipe for the best flavour, but you can also use frozen corn in a pinch! Thaw the corn before sautéing, and you may need to cook it for a few extra minutes in step 2 before it starts to brown.