Name: One Pot Corn Pasta recipe
Ingredients: 1 pound Pasta: We recommend using short-cut pasta shapes like penne, rotini, fusilli, or farfalle. These shapes hold the creamy corn sauce beautifully. You can use regular pasta, whole wheat pasta for added fiber, or even gluten-free pasta if needed.; 4 cups Corn Kernels: Fresh corn kernels, cut straight from the cob, are the absolute star of this dish when in season. However, frozen corn works just as well and is a fantastic pantry staple for year-round corn pasta cravings. If using frozen, no need to thaw!; 1 large Onion, finely chopped: Onion forms the aromatic base of our sauce, adding depth and sweetness. Yellow or white onions work best.; 2-3 cloves Garlic, minced: Garlic is essential for adding that pungent, savory kick that complements the sweetness of the corn. Feel free to adjust the amount to your garlic preference.; 4 cups Vegetable Broth: Vegetable broth is the cooking liquid that not only cooks the pasta but also forms the base of our creamy sauce. Low-sodium broth is recommended to control the salt level. Chicken broth can also be used for a non-vegetarian option.; 1 cup Milk or Cream (or a combination): This is where the magic happens! Milk or cream (or a mix of both) adds richness and creaminess to the sauce. For a lighter option, use milk. For a more decadent sauce, use heavy cream or a combination of milk and half-and-half or heavy cream. For a vegan version, see our tips below.; 1/2 cup grated Parmesan Cheese (optional, but highly recommended): Parmesan cheese adds a salty, umami flavor that elevates the corn pasta to another level. For a vegetarian version, ensure you use vegetarian Parmesan cheese. For a vegan version, nutritional yeast can be used for a cheesy flavor.; 2 tablespoons Olive Oil: Olive oil is used to sauté the onions and garlic, creating a flavorful base. You can also use butter for a richer flavor.; 1 teaspoon Dried Thyme (or 1 tablespoon fresh thyme leaves): Thyme’s earthy, slightly lemony flavor pairs wonderfully with corn. Dried or fresh thyme can be used.; 1/2 teaspoon Red Pepper Flakes (optional): A pinch of red pepper flakes adds a subtle warmth and a delightful hint of spice that balances the sweetness of the corn. Omit if you prefer a completely mild flavor.; Salt and Black Pepper to taste: Seasoning is crucial! Salt and pepper enhance all the flavors in the dish. Taste and adjust seasoning as needed at the end of cooking.; Fresh Parsley or Basil, chopped (for garnish, optional): Fresh herbs add a pop of color and freshness to the finished dish. Parsley or basil are excellent choices, but chives or oregano would also work well.

Ingredients

Scale

1 pound Pasta: We recommend using short-cut pasta shapes like penne, rotini, fusilli, or farfalle. These shapes hold the creamy corn sauce beautifully. You can use regular pasta, whole wheat pasta for added fiber, or even gluten-free pasta if needed.

4 cups Corn Kernels: Fresh corn kernels, cut straight from the cob, are the absolute star of this dish when in season. However, frozen corn works just as well and is a fantastic pantry staple for year-round corn pasta cravings. If using frozen, no need to thaw!

1 large Onion, finely chopped: Onion forms the aromatic base of our sauce, adding depth and sweetness. Yellow or white onions work best.

2–3 cloves Garlic, minced: Garlic is essential for adding that pungent, savory kick that complements the sweetness of the corn. Feel free to adjust the amount to your garlic preference.

4 cups Vegetable Broth: Vegetable broth is the cooking liquid that not only cooks the pasta but also forms the base of our creamy sauce. Low-sodium broth is recommended to control the salt level. Chicken broth can also be used for a non-vegetarian option.

1 cup Milk or Cream (or a combination): This is where the magic happens! Milk or cream (or a mix of both) adds richness and creaminess to the sauce. For a lighter option, use milk. For a more decadent sauce, use heavy cream or a combination of milk and half-and-half or heavy cream. For a vegan version, see our tips below.

1/2 cup grated Parmesan Cheese (optional, but highly recommended): Parmesan cheese adds a salty, umami flavor that elevates the corn pasta to another level. For a vegetarian version, ensure you use vegetarian Parmesan cheese. For a vegan version, nutritional yeast can be used for a cheesy flavor.

2 tablespoons Olive Oil: Olive oil is used to sauté the onions and garlic, creating a flavorful base. You can also use butter for a richer flavor.

1 teaspoon Dried Thyme (or 1 tablespoon fresh thyme leaves): Thyme’s earthy, slightly lemony flavor pairs wonderfully with corn. Dried or fresh thyme can be used.

1/2 teaspoon Red Pepper Flakes (optional): A pinch of red pepper flakes adds a subtle warmth and a delightful hint of spice that balances the sweetness of the corn. Omit if you prefer a completely mild flavor.

Salt and Black Pepper to taste: Seasoning is crucial! Salt and pepper enhance all the flavors in the dish. Taste and adjust seasoning as needed at the end of cooking.

Fresh Parsley or Basil, chopped (for garnish, optional): Fresh herbs add a pop of color and freshness to the finished dish. Parsley or basil are excellent choices, but chives or oregano would also work well.

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Instructions

Sauté Aromatics: In a large, deep pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking.

Add Garlic and Thyme: Add the minced garlic and dried thyme (and red pepper flakes, if using) to the pot and cook for another minute until fragrant. Be careful not to burn the garlic.

Combine Ingredients: Add the pasta, corn kernels, and vegetable broth to the pot. Stir everything well to ensure the pasta is submerged in the broth.

Bring to a Boil and Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for the time indicated on your pasta package instructions, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally during cooking to prevent sticking. The cooking time will vary depending on the type of pasta used.

Stir in Cream and Cheese (Optional): Once the pasta is cooked and the liquid is mostly absorbed, remove the pot from the heat. Stir in the milk or cream (or combination) and Parmesan cheese (if using). Stir until the cheese is melted and the sauce is creamy and smooth.

Season and Serve: Season the pasta with salt and black pepper to taste. Start with about 1 teaspoon of salt and 1/2 teaspoon of black pepper, and adjust according to your preference. Taste the pasta and add more seasoning if needed.

Garnish and Enjoy: Serve the One-Pot Corn Pasta immediately, garnished with fresh parsley or basil, if desired. Enjoy the creamy, flavorful goodness!

Nutrition

Serving Size: one normal portion
Calories: 400-500
Sugar: 5-10 grams
Sodium: 400-600 mg
Fat: 15-25 grams
Saturated Fat: 8-15 grams
Carbohydrates: 60-70 grams
Fiber: 5-8 grams
Protein: 15-20 grams
Cholesterol: 30-50 mg