Summer is right here to live with this colourful corn pasta!


  • 1 pack pasta
  • 1 medium shallot, sliced thin
  • 2 cloves garlic
  • 1 small jalapeño
  • 4 cups corn ( frozen)
  • 1 cup veggie broth
  • 1 cup milk
  • 1/2 cup grated parmesan
  • 4 tbsp butter
  • 1 tbsp sparkling thyme
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • salt to taste
  • 1/2 lemon
  • handful of basil

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  1. Melt 2 tbsp of butter in a massive pan over medium warmth. Once it’s melted, upload shallot, garlic, and jalapeño. Cook till soft.
  2. Add three cups of corn, thyme, paprika, and pepper. Cook till corn is warmed thru and catches a piece of color.
  3. Transfer corn right into a blender. Add veggie broth and mix till smooth.
  4. Return to pan and upload the last 2 tbsp of butter, milk, parmesan, lemon juice and zest, and the last 1 cup of corn. Mix, flip down warmth to low, and simmer for 10 minutes, stirring occasionally.
  5. While the sauce simmers, prepare dinner dinner pasta in step with bundle instructions. Reserve as a minimum 1 cup of pasta water.
  6. Add basil, cooked pasta, and 1/2 cup of the reserved pasta water. Taste and alter salt if needed. If the sauce is just too thick, upload the alternative 1/2 of reserved pasta water.
  7. Serve! Plate it up and pinnacle it with a beneficiant quantity of parm and additional basil.