This creamy corn pasta with basil uses sweet summer corn, zucchini and goat cheese for a simple and easy meal - no hot oven required. Just five ingredients needed for this summer meal.
My recipe for creamy corn pasta without cream uses pasta water to make a lighter cheese sauce that's perfect for a warmer day.
This recipe highlights the best of summer vegetables and one of my favorites for the ultimate easy weeknight dinner.
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Easy Creamy Corn Pasta
An easy recipe I came up with after a trip to the farmer's market, this creamy corn pasta is simple, delicious, and creamy while still being light. I think it will become of one your favorite summer pastas.
- Minimal ingredients - This recipe only contains 5 main ingredients total.
- No cream - This creamy corn pasta doesn't use heavy cream, making it a lighter summer pasta.
- Easy to make - Any beginner chef can make this and it can either be a weeknight dinner or for a dinner party.
- Gluten free friendly - Use your favorite gluten free pasta to make this dish fit a gluten free diet. Also this would fit a migraine diet and a low sodium diet without added sodium.
Ingredients
Because this creamy corn pasta with basil has such minimal ingredients, it's important to focus on freshness and quality when choosing them.
- Sweet Corn - I would highly recommend getting fresh sweet corn on the cob and taking off the kernels. Fresh corn provides the best flavor and texture. In a pinch, frozen would still work but it doesn't have the same great summer flavor.
- Zucchini - Zucchini or summer squash would both work in this recipe.
- Pasta - I like to use linguine or fettuccine for this recipe, but any favorite pasta shape could work here.
- Fresh Basil - Highly recommend using fresh basil leaves here versus dried.
- Goat cheese or Boursin cheese - Often called "chèvre", this is typically sold in log form and is not an aged cheese. It's fresh, soft, and creamy. I recommend plain for this recipe, so watch out for any hidden added flavors that could throw off the taste, like a honey version. Costco and Trader Joe's both have a great deal on this. I also like to use Boursin Garlic and Herb!
Step by Step Process
Step 1: Boil the water and cook pasta
Bring a large pot of salted water to a boil over high heat. It helps to have one with a drain insert that you can just pull out of the pot when the pasta is finished cooking.
I love to use this because I pull the pasta out of the water to stop the cooking when it's finished, and just balance it on top of the large pot of water. When I need to add the pasta to the sauce, I give it a quick dunk back into the hot water, which prevents the pasta from sticking together. It's important to reserve the pasta water as it's integral to making the sauce.
Step 2: Cook vegetables
While the pasta is cooking, heat olive oil in a large sauté pan over medium heat. Add zucchini and sweet corn, with a small amount of salt and freshly cracked black pepper, not stirring too often so it can caramelize and brown. Cook for about 6-7 minutes until they've softened and are beginning to lightly brown on both sides.
Step 3: Make the sauce
To the same pan as the vegetables, pour in the pasta water and add the goat cheese. Stir till thick and creamy, then add the pasta.
I like to use tongs to move the pasta around (see pictures above), making sure it's fully coated in the sauce. If you need to add more pasta water to thin it out and make it more creamy, do it 1 tablespoon at a time so you don't water it down too much. Serve the corn pasta in a big bowl with salt and pepper to taste, and topped with fresh basil.
Corn Pasta without Cream
A creamy pasta sauce without cream? This is it! This is an excellent way to lighten up pasta dishes without sacrificing texture and flavor. This corn pasta with basil will be a hit for those nights you want a quick, oven-free meal.
Serving Suggestions
This recipe is a fantastic vegetarian dinner, but if you're looking to add a little more protein I would recommend.
- Air fryer salmon - use the instructions from this post but just do salt and pepper, no sauce!
- Grilled chicken
- Flank steak or New York Strip Steak
- Italian grilled shrimp
For an appetizer, or a great way to use up the goat cheese, I highly recommend this endive appetizer with strawberry relish.
Storage Options
- Refrigerator - While I don't recommend freezing this pasta as it's best enjoyed fresh, it does keep well for 3-4 days in the refrigerator. If you want to freeze it, you could try using a shorter pasta like ziti or penne and reheat in a casserole dish.
- Reheating - I recommend covering the bowl with a damp paper towel or adding a small splash of water before microwaving in 30 second intervals. Stir each time, so the sauce begins to coat the noodles well and becomes creamy again. Bonus points if you save more pasta water to do this!
If you have leftover sweet corn, I recommend making this Spanish Brown Rice - it's a perfect vegetarian side dish!
Creamy Pasta Recipes
If you're looking for more creamy pasta recipes like this creamy corn pasta, check out these other posts. The baked goat cheese pasta and the Boursin pasta are reader favorites. And for something light and cool, try my Mediterranean Pasta Salad.
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
Creamy Corn Pasta
Ingredients
- 8 oz (½ package) pasta of choice. I used fettuccini.
- 1 tablespoon extra virgin olive oil
- 2 ears fresh sweet corn, removed from the cob
- 1 large zucchini, thinly sliced
- ½ cup reserved pasta water
- 4 oz fresh, unflavored goat cheese or Boursin garlic & herb cheese
- ⅓ cup fresh basil, chopped
- kosher salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Save at least a cup of pasta water before you drain it completely.
- In a large, high-sided pan, heat about 1 tablespoon of extra virgin olive oil in the pan over medium heat. Add corn kernels and sliced zucchini, cooking until softened and slightly browned about 6-7 minutes.
- Add about ¼ cup of pasta water and whisk in fresh goat cheese or Boursin cheese until it makes a creamy sauce. Keep adding a little bit of water until it reaches the consistency you desire (I typically don't add more than ⅓-1/2 a cup total), then season the sauce with salt and pepper to taste.
- Add pasta and toss with the sauce (tongs are helpful for this step). Top with fresh basil and fresh black pepper, and serve immediately.
Notes
- This recipe makes 3 full size servings for a full meal or 4-6 for a large side.
- Use "chevre" goat cheese - the soft, creamy kind or Boursin garlic and herb cheese.
- To remove corn kernels, place the cob over a bowl and run a chefs knife down the sides. The kernels will fall into the bowl.
Hi-I don't like the taste of goat cheese, but am worried the Boursin garlic cheese will overpower the pasta...should I try half half or do you think Boursin will be ok? I just don't want to lose the delicate flavors of the corn and basil.
Thank you!
You could do ricotta for a more mild flavor? Use a good quality one like Calabro.
I made this today for the first time and it was SO good! I loved it. I didn’t know what to expect from the corn but the pieces were like little bursts of sweetness in the pasta. I served it as a side to roasted chicken. I will definitely be adding this to my rotation of recipes. Thanks Alicia!!
Absolutely delicious! First migraine friendly recipe I’ve tried from you website. Shines, especially with the bounty of fresh summer produce available right now. Best part was my family loved it. Feel empowered that your recipes will allow me to cook delicious meals that my family will love too.
Thank you, Beth!! So nice!
This was delicious! It was my first recipe of yours that I tried, and it was easy to follow and easy to eat all of it (LOL)
Thank you! We really enjoyed this! I used gnocchi and Trader Joe’s frozen fire roasted corn and it was perfect! Also there in a can of chickpeas to add some extra protein. 🙂 Definitely putting in rotation!
Thank you, Cait!
This is in my regular rotation of meals! Flavorful and easy to make.
Super easy to make, and it tastes delicious!
Thank you, Erin!
This is a go-to meal for me now. I add ground pork mixed with spices for Italian sausage for a little more protein and it is so good.
Delicious! I added garlic and red pepper flakes with zucchini fresh from the garden. This will definitely be a regular meal.