This Creamy Corn Pasta with Basil uses summer corn, zucchini and goat cheese for a simple and easy meal – no hot oven required! Fresh basil, creamy goat cheese, zucchini squash and sweet summer corn are combined for a light, creamy pasta that won’t make you feel weighed down.
Creamy Corn Pasta
This recipe was developed out of my need to 1. not turn on the oven and 2. use up a ton of vegetables in my fridge. Like any good food blogger, I bring TWO bags to every farmers market and get overly zealous about everything that’s offered. I have no idea how to cook okra, but I’ll gladly buy two bags from any vendor who smiles at me. It really doesn’t even have to be a full smile…I’m a total sucker.
All of this to say that I typically end up with way too much corn and zucchini during the summer months, and I suspect I’m not alone in this. As I searched online for what to do with it, I realized I needed quite a few other ingredients to make most of the recipes online when all I really had in the pantry was pasta.
Corn, zucchini, and basil all pair wonderfully with the creaminess of a goat cheese sauce. You’ll want to use “chevre” (the soft kind of goat cheese usually in log form) for this creamy corn pasta as it melts best and gives it a wonderful, tangy flavor.
Using Pasta Water for Sauce
No one really wants to use heavy cream in the summertime. Not only is it swimsuit season, but it just sounds and feels way too heavy when it’s 90+ degrees outside. I decided to use this trick I picked up from my Pumpkin Sage Pasta where I combined the cheese with a little bit of pasta water. It helps make a creamy sauce, but much lighter in both flavor and texture.
This creamy corn pasta with basil will be a hit for those nights you want a quick, oven-free meal.
Other Summer Pastas
Sweet summer corn and zucchini squash are combined with a light goat cheese sauce and topped with basil for a simple summer pasta.
- 8 oz (1/2 package) pasta of choice. I used fettuccini.
- olive oil
- 2 ears fresh sweet corn, removed from the cob
- 1 large zucchini, thinly sliced
- 1/2 cup reserved pasta water
- 4 oz fresh, unflavored goat cheese
- 1/3 cup fresh basil, chopped
- kosher salt and pepper to taste
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 a little bit of 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 1/4 cup of pasta water and whisk in fresh goat 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 go over 1/3-1/2 a cup), 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.
- This recipe makes 2-3 full size servings.
- Use "chevre" goat cheese - the soft, creamy kind.