I really like corn.
And this simple corn pasta is for those who also really love corn.
This corn pasta is inspired by a corn dipping sauce from the cookbook Tapas which is served with chicken wings and is delicious. So delicious that I tried that sauce on pizza (so good) and then adapted it to simplify the cooking process and make it saucier to be used as a pasta sauce.
It’s creamy, corny, garlicky and flecked with basil and feta. A perfect summer pasta recipe.
A Simple Vegetarian Corn Pasta with Basil and Feta
- 6 fresh cobs of corn
- 1 head garlic
- 2 tablespoons olive oil plus more for drizzling
- 1 tablespoon lemon juice
- salt and pepper to taste
- 30 grams fresh basil
- feta cheese
- 4 portions uncooked pasta
- 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.