Description
This 30-Minute Creamy Corn and Tomato Pasta is a quick, flavorful dish that features sweet grilled corn, juicy cherry tomatoes, and a tangy cream cheese sauce. Perfect for busy weeknights, it’s a light yet satisfying vegetarian meal that can be easily customized. With fresh seasonal ingredients and a simple cooking process, this recipe is sure to become a favorite in your meal rotation.
Ingredients
- 1 lb pasta (orecchiette recommended)
- 2 ears grilled sweet corn, kernels removed
- 1 1/2 cups cherry tomatoes, halved
- 4 oz cream cheese
- 1 tablespoon lemon juice
- Fresh cilantro, chopped
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
- Prepare the Sauce: In the same pot, melt the cream cheese over low heat. Add the grilled corn, halved cherry tomatoes, and lemon juice, stirring to combine.
- Loosen the Sauce: Gradually add the reserved pasta water, stirring until the cream cheese forms a smooth, silky sauce that coats the pasta.
- Combine and Serve: Stir in fresh cilantro, and season with salt and pepper to taste. Serve immediately.
Notes
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- You can incorporate other vegetables like peas, spinach, or roasted zucchini for more flavor and nutrients.
- Spice things up by adding red pepper flakes to the sauce.
