Corn Basil Pasta with Mushrooms

5 from 2 votes

Super sweet summer Corn Basil Pasta with Mushrooms is an insanely delish pasta recipe with an incredible corn based sauce that you guys will LOVE. Born from an abundance of corn puree that I worked into this Melissa Clark NY Times recipe!! It's insane!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

12 ounces pasta (any shorter variety)
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
½ pound wild mushrooms
2 ears corn, shucked and kernels removed
1 small onion, diced
Kosher salt and freshly cracked black pepper to taste
½ cup grated parmesan cheese
red pepper flakes, lemon juice and basil to garnish

Instructions

Cook the pasta according to the package directions. Drain once al dente and reserve ¾ cup of the cooking liquid.
In a large skillet, heat 1 tablespoons of the butter and 1 tablespoon of the olive oil. Once the butter has melted, add mushroom and saute until golden, remove and set aside. Add another 1 tablespoon of butter and remaining oil to the same pan and add the onions. Cook until soft, 6-8 minutes. Add ¼ cup of the reserved pasta cooking liquid and all the corn. Simmer until corn is heated through and almost tender, 3 to 5 minutes. Season with salt and pepper to taste. Remove about ¼ cup of the corn and set aside. Transfer the rest of the corn mixture to a blender, and purée until smooth, adding a little extra of the reserved cooking liquid if needed to get a pourable texture (you're looking for something that's about the same consistency of a marinara sauce)
Transfer the pureed corn back into the skillet with the reserved whole corn kernels and mushrooms bring to a simmer. Add pasta and a few tablespoons of the reserved pasta cooking water to thin out the sauce as needed and toss to coat. Stir in the Parmesan, lemon juice, basil, red pepper flakes, and salt and pepper to taste. Taste and adjust as needed.

Notes

You'll love this sauce so much, I suggest you double or triple it! It will freeze nicely and you can use it on chicken or pork.

Nutrition