https://pin.it/4yDLlwGCYBright & fresh summer pasta with caramelized corn, cherry tomatoes, and asparagus.
This Creamy Corn and Cherry Tomato is a delicious summer pasta that’s filled with fresh corn, sweet cherry tomatoes, and asparagus topped with toasted cornmeal breadcrumbs.
I’ve been seeing so many corn recipes on my socials lately, so I took that as a sign to make a corn-centered recipe.
This pasta is the perfect end-of-summer meal, filled with buttery caramelized corn, sweet cherry tomatoes, and crisp asparagus. The dish is finished with toasted cornmeal and panko breadcrumbs.
How to make Creamy Corn & Cherry Tomato Pasta:
- Start by preparing the breadcrumbs. Melt butter in a small skillet. Add breadcrumbs, cornmeal, and salt. Stir well to combine. Toast for 2-3 minutes, stirring constantly, until golden brown. Add to a bowl and set aside.
- Bring a large pot of water to a boil. Salt generously then add in pasta. Cook according to pkg directions. Reserve ¼ cup pasta water.
- While pasta is cooking, prepare the rest. Add butter and olive oil to a large skillet over medium-high heat. Once butter has melted, add corn, fresh thyme, and pinch of kosher salt. Cook for 8-9 minutes until corn has softened, stirring occasionally.
- Stir in garlic, asparagus, and cherry tomatoes. Cook for an additional 5 minutes to caramelize corn. Mix in pasta water and coconut cream. Cook for a few minutes until warmed through and slightly thickened. Season with salt and pepper to taste (I added ~1 tsp kosher salt and several turns of black pepper). Add pasta. Use tongs to full coat pasta in sauce and veggies. Season with more salt and pepper, if needed.
- Serve pasta topped with cornmeal breadcrumbs. Enjoy!
Why you’ll love this Creamy Corn & Cherry Tomato Pasta:
- Filled with fresh summer veggies.
- Simple and easy to make.
- Perfect weeknight meal.
- Oh so delicious.
- 100% vegan.
If you’re looking for more delicious creamy pasta recipes, you’ll also love this Creamy Chanterelle Mushroom Pasta, this Creamy Caramelized Leek Tagliatelle, and this Vegan Pesto alla Trapanese.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Bright & fresh summer pasta with caramelized corn, cherry tomatoes, and asparagus.
- 1 tbsp vegan butter
- ½ cup panko breadcrumbs
- ½ cup cornmeal
- ¼ tsp kosher salt
- 2 tbsp olive oil
- 1 tbsp vegan butter
- Kernels from 2 corn on the cob
- 1 tbsp fresh thyme
- 3 cloves garlic, finely minced
- 6 asparagus spears, cut in small chunks at a bias
- 1 pint cherry tomatoes, halved
- ¼ cup coconut cream
- ¼ cup pasta water
- Kosher salt
- Freshly cracked black pepper
- 8 oz spaghetti (or other long pasta of choice)
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Start by preparing the breadcrumbs. Melt butter in a small skillet. Add breadcrumbs, cornmeal, and salt. Stir well to combine. Toast for 2-3 minutes, stirring constantly, until golden brown. Add to a bowl and set aside.Â
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Bring a large pot of water to a boil. Salt generously then add in pasta. Cook according to pkg directions. Reserve ¼ cup pasta water.
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While pasta is cooking, prepare the rest. Add butter and olive oil to a large skillet over medium-high heat. Once butter has melted, add corn, fresh thyme, and pinch of kosher salt. Cook for 8-9 minutes until corn has softened, stirring occasionally.
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Stir in garlic, asparagus, and cherry tomatoes. Cook for an additional 5 minutes to caramelize corn. Mix in pasta water and coconut cream. Cook for a few minutes until warmed through and slightly thickened. Season with salt and pepper to taste (I added ~1 tsp kosher salt and several turns of black pepper). Add pasta. Use tongs to full coat pasta in sauce and veggies. Season with more salt and pepper, if needed.
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Serve pasta topped with cornmeal breadcrumbs. Enjoy!
