Can I make corn pasta ahead of time?

Yes. You can make the sauce ahead and store it separately in an airtight container in the fridge for up to 2 days. When ready to serve, combine with freshly cooked pasta and a splash of pasta water or cream to refresh the texture and flavor.

How do I make my pasta sauce creamier?

To make your pasta sauce creamier, use heavy cream or add an extra splash of pasta water as it cooks to emulsify with the cheese. Stirring Parmesan in gradually while tossing the pasta also helps achieve a velvety consistency. This creates a smooth, luscious coating on every strand of pasta.

What are the three ingredients in cream sauce?

A classic cream sauce typically includes a dairy base (such as cream or milk), butter, and flour to thicken. Parmesan or Pecorino cheese is often added for flavor. Many variations also include garlic, herbs, or citrus for brightness. The beauty is in its simplicity and adaptability.

How can you modify a recipe for creamy corn pasta with basil to add additional protein?

Adding grilled chicken, shrimp, or crispy pancetta are excellent ways to boost the protein in creamy corn pasta. For vegetarian options, white beans or chickpeas add protein while keeping it meat-free. All pair well with the creamy corn, basil, and Parmesan flavors in the sauce.

How does adding lemon juice enhance the flavors in a creamy corn pasta dish?

Lemon juice brightens and balances the richness of the cream sauce, preventing it from tasting too heavy. It also enhances the natural sweetness of the corn and makes the basil taste fresher. A small squeeze can transform the overall flavor, making it more vibrant and layered.

Easy Creamy Corn Pasta

Description

This Easy Creamy Corn Pasta is a simple, flavorful dish that’s perfect for weeknight dinners or summer gatherings. Tender pasta is tossed in a rich, velvety cream sauce with sweet corn, Parmesan cheese, and fresh basil for a fresh yet comforting bite in every forkful.

Ingredients

Scale

½ pound (8 ounces) penne pasta
3 tablespoons butter
1/2 tablespoon flour
2 cloves garlic, minced
2 cups corn, fresh or frozen (kernels from about 3 small ears fresh corn)
2/3 cup heavy cream (or half and half)
1 tablespoon lemon juice, freshly squeezed
1/2 cup Parmesan cheese (or pecorino cheese), freshly grated (plus more for garnish)
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
1/4 cup fresh basil (and more for garnish, if desired)

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Instructions

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, about 8–10 minutes or according to package directions. Reserve ½ cup pasta water, then drain and set aside.
In a large skillet, melt the butter over medium heat until sizzling, about 1 minute. Whisk in the flour and cook for 1 minute to remove any raw flavor.
Stir in the garlic and corn, cooking for about 2 minutes until fragrant and the corn begins to soften.
Pour in the heavy cream, lemon juice, and ¼ cup reserved pasta water. Stir constantly over medium heat for about 1 minute until smooth and slightly thickened. Add Parmesan cheese and stir until melted. For a looser sauce, add more pasta water as needed.
Season with salt and pepper to taste. Add the drained pasta and fresh basil to the skillet, tossing until well coated.
Sprinkle with extra Parmesan and fresh basil if desired. Serve immediately while warm and creamy.

Notes

How to store: Store leftovers in an airtight container in the fridge for up to 3 days.

How to reheat: Reheat gently on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce.

How to freeze: Freeze sauce and pasta separately in airtight containers for up to 2 months. Thaw in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian