A Simple Vegetarian Corn Pasta with Basil and Feta

This simple pasta recipe requires under 10 ingredients to make. It's a deliciously creamy and light summer pasta.

Course: Mains

Dietary: No Added Sugar, Nut Free, Refined Sugar Free, Vegetarian

Servings: 4 servings

Preheat the oven to 200°C. Place the entire head of garlic on a piece of tinfoil. Drizzle with olive oil and then wrap it up, completely sealing it. Place on a baking tray in the oven and cook for 30-40 minutes or until a knife inserted into to the garlic slides in like it's going through warm butter. Set aside to cool.
Cook the cobs of corn in a pot of boiling water. Remove and allow to cool completely.
When the corn and garlic are cool:
Cut the corn off the cob and place into a food processor.
Squeeze out the roasted garlic into the food processor.
Add olive oil, lemon juice, salt and pepper. Process until you get a mostly smooth sauce.
Cook your pasta as per the packet instructions. Reserving a cup of the pasta water.
Add the corn sauce to a large saucepan with you reserved pasta water and heat it up. Add your cooked pasta and cook for another minute to allow everything to combine.
Divide between four bowl, topping with heaps of fresh basil and crumbled feta.