Seven key ingredients and a peak moment of abundance in the summertime will give you this dazzlingly creamy corn and lemon pasta with lots of fresh thyme. It couldn’t be easier to make and the flavour will blow your mind. Think: the creamiest, super buttery, lightly sweet, and concentrated corn chowder vibes PLUS pasta. It will knock you out seriously. My original recipe concept for this was actually a corn chowder ravioli! I thought I would stuff fresh sheets of pasta with a heavily thickened and lightly pureed vegan corn chowder. When I started working on it, I realized that I could get all the summery enjoyment out of that idea but with way less effort if I just made it into a pasta instead.

We use lots of lemon and thyme in the creamy sauce as well because they pair so perfectly with fresh corn. I recommend serving this with some vegan “parmesan,” (I link to a recipe below) extra freshly ground black pepper, and chili flakes. This is a simple, pared down pasta that requires very little interference if you’re using peak summer corn and you’re seasoning the sauce well. I try to not be selective or exclusive about ingredients, but this is a recipe where the freshest, most in-season option really pays off. We use the starchy pasta water and the corn itself to create a super thick sauce. You could certainly add some chopped hearty greens (kale, chard, broccoli rabe even) to the pasta to fill it out and get your fill of vitamins, if you’re so inclined! We enjoyed ours straight up :)

Keeping things super light and quick today! I can’t believe it’s August this coming weekend! In a couple months, I’ll be shivering under 2 blankets in our living room talking about how I wish we lived somewhere warm haha. Guess I better go out and enjoy the sun while I can. Big hug :)


Print the recipe here!
NOTES: There are so few ingredients in this pasta, so the quality of each will really stand out. Fresh, summer corn really is best here.
-I’ve been using the nutpods unsweetened oat creamer for savoury dishes lately and it’s really great! You could also quickly blend ¼ cup of raw cashews with ½ cup of water for some “cream” here.
-I really recommend serving this pasta with some vegan “parmesan” (quick recipe here) and chili flakes
-Don’t forget to save at least one cup of pasta cooking water!

8 oz (226 grams) shaped pasta of choice
1 tablespoon olive oil
2 medium shallots, small dice (about ½ cup diced shallots)
1 tablespoon thyme leaves, chopped
4 cobs of corn, kernels removed (about 4 cups of corn kernels)
sea salt and ground black pepper, to taste
½ cup unsweetened  non-dairy creamer of choice, see headnote
1 tablespoon nutritional yeast
1 teaspoon lemon zest
1 tablespoon fresh lemon juice

For serving: vegan “parmesan,” extra black pepper, and chili flakes

Cook the pasta according to package directions. Reserve 1 cup of the salted, starchy pasta water before draining.

Place a large skillet over medium heat. Pour in the olive oil and swirl it around. Add the shallots and stir. Keep sautéing and stirring the shallots until they are very soft, about 4 minutes. Add the thyme and cook for an additional minute, being careful to not allow the shallots to brown on the edges.

Add the corn kernels to the skillet and stir. Season the corn liberally with salt and pepper. Keep sautéing and stirring until the corn is tender and bright yellow, about 8 minutes.

Transfer half of the sautéed corn mixture to an upright blender. Pour in ½ cup of pasta cooking water, non-dairy creamer, nutritional yeast, lemon zest, and lemon juice. Blend this mixture on high until completely smooth and creamy.

Pour the pureed creamy corn mixture back into the skillet with the remaining corn. Add the drained pasta to the skillet as well, along with some more salt and pepper. Stir to evenly coat the pasta. Bring the pasta up to a strong simmer, adding more of the pasta cooking water if it seems to be drying out a bit. Taste the pasta to check for seasoning and add more salt, pepper, or lemon juice to your liking.

Serve the pasta hot with vegan “parmesan,” ground black pepper, and chili flakes. 

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