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Creamy Corn Pasta | Sweet & Summery in 20 Minutes
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20 min
Quick
Gurkerl Küche
Cremige, samtige Pasta mit sonnengereiftem Mais, feinem Knoblauch und aromatischem Basilikum. Ein schnelles, vegetarisches Sommergericht im Handumdrehen!
Ingredients
Preparation method
Preparation & Cooking the Pasta
Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Before draining, reserve about 150 ml of the starchy pasta water and set aside.
Finely chop the garlic. Drain the sweetcorn. Set aside about 3 tablespoons of corn kernels for garnishing later.
Corn Sauce & Assembly
Heat olive oil and butter in a pan. Gently sauté the chopped garlic and the remaining corn over medium heat for about 3–4 minutes until wonderfully fragrant. Season with a pinch of salt and pepper.
Chef's tip
Tip: For an intense roasted flavor, the corn can be briefly toasted in a hot dry pan without fat before adding the butter and garlic.
Pasta water secret: The starch in the cooking water binds the sauce and cheese into a wonderfully creamy emulsion without adding extra cream.
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