30-Minute Creamy Corn and Tomato Pasta

1. 1

   1.

2. 2

   Cook pasta in very salty water until al dente.

3. 3

   Drain and set aside.

4. 4

   Return pan to stove.

5. 5

   2.

6. 6

   Heat olive oil in the pan over medium-high heat.

7. 7

   3.

8. 8

   Add sweet corn and cherry tomatoes to pan and saute until corn is cooked through, about 3 minutes.

9. 9

   4.

10. 10

    Add cream cheese to pan and stir until cream cheese is melted, about 2 minutes.

11. 11

    5.

12. 12

    Add salt and pepper to taste.

13. 13

    6.

14. 14

    Return pasta to pan and toss to coat with sauce.

15. 15

    7.

16. 16

    Reserve 2 tablespoons of chopped cilantro for garnish.

17. 17

    Toss remaining cilantro with pasta.

18. 18

    8.

19. 19

    Serve immediately and top with reserved cilantro for garnish.

20. 20

    Note: If the recipe doesnt yield enough sauce for your liking, add some liquid (milk, olive oil, or even a bit of pesto or tomato sauce) a tablespoon or two at a time until you reach a consistency youre happy with.

* Per serving · 4 servings · Values may vary.

No additional tips available.