Vegan Sweet Corn Pasta Recipe

Name: Vegan Sweet Corn Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Corn Pasta Sauce; 1 cup raw cashews; 2 cups corn kernels, blanched; 1 cup unsweetened almond milk; 1 tablespoon olive oil; 1 clove garlic, minced; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; Lime juice, to taste; For the pasta; 1 pound spaghetti or pasta of your choice; 1 cup corn kernels, blanched; 1 cup Sweet Corn Pasta Sauce; 1 pint cherry tomatoes; 1/4 cup fresh basil; 1 clove garlic, finely minced; 1 tablespoon olive oil

Servings: persons

Sweet Corn Pasta Sauce
1 cup raw cashews
2 cups corn kernels, blanched
1 cup unsweetened almond milk
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Lime juice, to taste
For the pasta
1 pound spaghetti or pasta of your choice
1 cup corn kernels, blanched
1 cup Sweet Corn Pasta Sauce
1 pint cherry tomatoes
1/4 cup fresh basil
1 clove garlic, finely minced
1 tablespoon olive oil

1
Make the Sweet Corn Pasta Sauce: In a high-speed blender, puree all the ingredients together until smooth. Taste and adjust as desired. For a richer sauce, add a little bit more olive oil; for a more acidic sauce, add a bit of lime juice.
2
Make the pasta: Cook the pasta in salted boiling water according to package directions until al dente, reserving 1/2 cup of the cooking water.
3
Quarter the cherry tomatoes and add them to a medium bowl along with the basil, garlic, and olive oil. Season with salt and pepper to taste, and set aside.
4
In a large pan, heat the cup of Sweet Corn Pasta Sauce and add the cooked pasta and reserved corn. Toss to coat and cook until warmed through. Add a little bit of the reserved pasta water to thin the sauce as needed. To serve, plate the pasta and spoon some of the tomato mixture over the top.

1222

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sweet Corn Pasta Sauce, 1 cup raw cashews, 2 cups corn kernels, blanched, 1 cup unsweetened almond milk, and more.

Yes, Vegan Sweet Corn Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Sweet Corn Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions