Do you have a bag of frozen corn in your freezer? Try this Spaghetti with Corn Cream Sauce! It's made with cashew cream sauce with sweet yellow corn. This vegan pasta sure is comforting and satisfying.Update on 5/22/2020: Please note that this recipe makes thin cream sauce (soupy consistency) than the image shows! It's not an error, we actually aim for the consistency of the corn soup!*Inactive Time (soaking cashews) is not included in Total Time
Prep Time15 minutesmins
Cook Time30 minutesmins
Inactive Time8 hourshrs
Total Time45 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese Inspired, Italian Inspired, Vegan
Servings: 2
Author: Plant-Based Matters
Ingredients
Soaking Cashews
1/4cupraw unsalted cashews
3/4cupwater
Corn & Onion Mixture
1tbspextra virgin olive oil
2clovesgarlicminced
1cupdiced yellow onion
1 1/2cupsfrozen yellow corn kernels
1/2cupwater
Corn Cream Sauce
Soaked cashews(see the above)
2cupswater
1tbspnutritional yeast
1tbsplemon juice
1 1/2tspsalt
1/4tspblack pepper
1/4tspcayenne pepper
1/2cupcooked corn & onion mixture
The Rest
8ozspaghetti
1scallionfinely chopped (garnish)
Black pepper
Instructions
In a large pot, start boiling water for cooking spaghetti.
Meanwhile, start preparing corn & onion mixture. Heat up a frying pan at medium high heat. Pour extra virgin olive oil and add garlic. Cook for 1-2 minute until aromatic and golden brown and slightly crispy. Add yellow onion and cook for 3-4 minutes, then add frozen yellow corn. Cook for about 2-3 minutes until the corn is defrosted. Adjust the heat to avoid burning.
Reserve 1/2 cup of the cooked corn & onion mixture and set aside. Add 1/2 cup water to deglaze the pan and remove from the heat. Set aside.
Prepare corn cream sauce. In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, salt, black pepper, cayenne pepper, and reserved (1/2 cup) cooked corn & onion mixture. Blend for a minute or so until smooth. Set aside.
Start cooking spaghetti for 9-11 minutes (or follow the instruction on the package.)
In the meantime, transfer the cream sauce back to the pan. Cook it over low to medium low heat. Stir occasionally to avoid burning. When it starts to thicken, continue to keep warm at low heat or if it’s thickening to quick, turn it off.
Once the spaghetti is cooked, drain well add to the sauce. Give a quick toss.
Serve immediately with finely chopped scallions and crack some freshly ground black pepper on top.
Notes
Cayenne pepper gives a good definition in the creamy sauce.
If you like sweeter taste, add some sugar to the sauce or use white wine to deglaze the pan instead of water. Using wine will also add some depth to the flavor.
Feel free to substitute frozen corn kernels to fresh ones.