Creamy Corn Pasta


Creamy Corn Pasta

Submitted by Roxana Michel, Norris Electric Cooperative, and adapted from “Practically Vegan” by Nisha Melvani
Servings 8
Calories 891kcal


  • 16 ounces dry pasta any kind
  • 1/2 cup raw cashews soaked 30 minutes in hot water, drained and rinsed
  • 1/4 teaspoon salt
  • 4 tablespoons vegan butter
  • 4 cups frozen corn
  • 2 cloves garlic minced
  • 2 tablespoons fresh thyme or 2 teaspoons dried
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh parsley chopped


  • Cook pasta, and reserve 2 cups of the pasta water.
  • In a high-speed blender, blend cashews, 1/4 cup of water and 1/4 teaspoon salt until smooth.
  • Place butter in a skillet over medium-high heat, add the corn to the melted butter and cook for 8 minutes.
  • Stir in garlic, thyme, garlic powder and smoked paprika, and cook 1 minute.
  • Stir in cashew cream and reserved pasta water. Cook on medium-high heat for 3-4 minutes, until the sauce thickens.
  • Stir in the cooked pasta and cook for 3 more minutes until the pasta is heated through.
  • Season with salt and pepper, and garnish with parsley.


Nutrition information: 891 calories; 14.8g fat; 200mg salt; 158.6g carbohydrates; 33g protein.