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?Creamy ‘no-cream’ sweet corn pasta (oil-free option)?If you’re looking for a recipe for fresh summer corn, this is my new fave. Best part is, it also works great with frozen corn for those lazy days. Happy Wednesday friends.???
✅Recipe: Cook 8oz pasta according to packet directions. Drain, reserving 2 cups of the pasta cooking water. ✅Heat 2 tbsp vegan butter in a large non-stick until melted. (Or sub with some olive oil, or veggie broth for oil-free)✅Add 2 cups corn kernels (you can use frozen or about 5 ears) and cook until the corn starts to brown and caramelize, about 7-10 minutes. ✅ Add 2 minced garlic cloves and cook another 30 seconds, or until fragrant. ✅Add 1/2 tsp smoked paprika, 1 tsp thyme, 1/4 white pepper, 1-l/2 crushed red pepper, 1/2 garlic powder, 1/2 dried cilantro (optional), and a pinch nutmeg. Cook another minute. ✅Transfer 1/2 cup of the corn mixture to a blender and add 1/4 cup of the pasta cooking water. Blend until mostly smooth. ✅Return blended corn mixture to the skillet with the remaining corn and add 1 cup of the reserved pasta water. ✅Cook until the sauce thickens. Mix in the cooked pasta and cook until warmed through. ✅Garnish with fresh parsley and serve.
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