PrintCreamy Corn, Cherry Tomato and Green Beans with Pasta and Fresh Herbs
Ingredients
Scale
- Fine sea salt
- 12 ounces dry penne pasta
- Extra-virgin olive oil
- 1/2 pound green beans, trimmed
- 1 bunch scallions, trimmed and thinly sliced, keeping whites and greens separate
- 4 tablespoons pine nuts
- 8 large ears corn, shucked and kernels removed (6 cups kernels)
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 4 tablespoons nutritional yeast
- fresh ground black pepper
- 3 tablespoons vegan butter
- 2 cups cherry tomatoes (Sun Golds in you can)
- 1/2 cup torn basil or mint, more for garnish
- 1/4 teaspoon red pepper flakes, or to taste
- Fresh lemon juice, as needed
Instructions
- Bring a large pot of well-salted water to a boil. Cook pasta until al dente, according to the package directions. Drain, reserving 1 cup of the pasta water.
- In a large skillet with a lid bring 1/2 cup salted water to a boil. Add beans and cover, cooking until crisp-tender, 3 – 6 minutes. Drain and set aside. When cool enough to handle, cut into pieces about the same size as the penne.
- Heat oil in large heavy bottom pan over medium heat; add scallion whites, pine nuts and a pinch of salt and cook until soft, 3 minutes.
- Add 3 cups corn kernels and garlic along with 1/2 cup dry white wine; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add salt and pepper to taste. Transfer to a blender, add nutritional yeast, and purée mixture until smooth, adding a little pasta water if needed.
- Heat the same pan over high heat. Add butter and let melt. Add remaining corn and cook until tender, 1 to 2 minutes. Add green beans and Sun Golds cherry tomatoes. Pour in the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and some of the reserved pasta cooking water (if needed), tossing to coat. Stir in 1/4 cup of the scallion greens, chopped herbs, red pepper flakes. Taste and adjust seasonings. Sprinkle with fresh lemon juice.
- Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
Inspiration:
https://www.washingtonpost.com/recipes/fusilli-corn-sauce/14793/
https://cooking.nytimes.com/recipes/1018212-creamy-corn-pasta-with-basil
https://www.epicurious.com/recipes/food/views/fresh-corn-carbonara-56390011