Creamy Corn & Lemon Pasta with Thyme
Ingredients
The pasta
-
8
oz
shaped pasta of choice
The sauce
-
1
tablespoon
extra virgin olive oil
-
2
medium
shallots, small dice
-
1
tablespoon
fresh thyme leaves, chopped
-
4
cobs
fresh corn, kernels removed
-
½
cup
unsweetened non-dairy creamer
-
1
tablespoon
nutritional yeast
-
1
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
to taste
sea salt and ground black pepper
-
for serving
vegan parmesan
Instructions
- Cook the pasta according to package directions, reserving 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat and sauté shallots until soft.
- Add thyme and cook for an additional minute.
- Stir in corn kernels, seasoning with salt and pepper, and sauté until tender.
- Transfer half of the corn mixture to a blender, adding pasta water, non-dairy creamer, nutritional yeast, lemon zest, and lemon juice, then blend until smooth.
- Return the pureed mixture to the skillet with the remaining corn, add the drained pasta, and stir to combine.
- Bring to a simmer, adding more pasta water if necessary, and adjust seasoning to taste.
- Serve hot with vegan parmesan, black pepper, and chili flakes.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
9g
Total carbohydrates
36g
Total protein
7g
Sodium
200mg
Cholesterol
0mg
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