No-Fuss Corn Pasta
Yash dani
2
10 minutes
20 minutes
Italian Fusion
Main Course
This quick and easy recipe uses corn flour and nutritional yeast to create a surprisingly creamy, cheesy-tasting sauce without any dairy.
Ingredients
180g spaghetti
1/2 cup frozen corn (or to taste)
Salt (for pasta water and sauce)
1.5 tablespoons butter (or vegan butter)
1.5 tablespoons Corn Flour (also known as cornstarch)
1/3 cup Soy Milk (or other plant-based milk)
Freshly ground Black Pepper (to taste)
1.5 teaspoons Italian Seasoning
3-4 tablespoons nutritional yeast (plus extra for garnish)
1/3 to 1/2 cup water
Chilli flakes (for garnish)
Dried chives (for garnish)
Directions
Cook Pasta and Corn: Bring a large pot of salted water to a boil. Add the spaghetti and the frozen corn. Cook according to the spaghetti package directions, until the pasta is al dente and the corn is tender. Drain well and set aside.
Start the Sauce: Set a pan over low-medium heat. Add the butter.
Make the Roux: Once the butter is melted and just hot (do not let it brown), add the corn flour. Stir continuously and saute for 3-4 minutes, until it smells slightly nutty.
Add Milk: Whisk in the soy milk. Continue mixing well and cook for 1-2 minutes as the sauce begins to thicken.
Season the Sauce: Add salt and pepper to taste, the Italian seasoning, and the 3-4 tablespoons of nutritional yeast. Mix well and cook for about one more minute. The sauce will thicken into a paste-like form.
Adjust Consistency: Add 1/3 cup of water and whisk well to break up any lumps. Continue mixing until the sauce is smooth. If it is still too thick, add the remaining water (up to 1/2 cup total) until you reach your desired creamy consistency.
Combine: Add the cooked spaghetti and corn to the pan with the sauce. Toss well to coat the pasta and corn evenly.
Serve: Plate the pasta immediately. Garnish with a sprinkle of chilli flakes, dried chives, and an extra dusting of nutritional yeast. Enjoy!