This Meatless Pasta Recipe showcases the sweetness of fresh summer corn and tomatoes. The simple sauce is made with pasta water and mascarpone (or Crème fraîche). This simple recipe is fast but not short on flavor. I’ve made this recipe several times with great results.
The sweetness of summer corn is hard to beat when it comes to flavor. We love grilling summer corn slathered with butter. This Meatless Pasta Recipe features sweet corn and tomatoes with a creamy simple sauce. I’ve made this recipe several times, with great results. From start to finish, dinner can be on the table in 30 minutes!
A pantry staple in our home is Pappardelle pasta. The thick texture of this pasta is perfect for recipes like my popular Pork, Fennel and Lemon Ragu’.
Bring a pot of salted water to a boil, and cook the pasta according to the package directions. For the Trader Joe’s brand, this took about 7 minutes. Be sure to reserve some of the pasta water, as this will make some of the sauce!
Cut the kernels off the corn cobs. Slice the tomatoes in half. NOTE: I tend to use grape or cherry tomatoes. Your choice. When I made this recipe, last night, I didn’t have Mascarpone. I did have some Crème fraîche that made a perfect substitute. (You could also use sour cream and even softened cream cheese.) There is one ingredient in this recipe that, most likely, isn’t in your pantry. Calabrian Chili Paste.
Calabrian Chili Peppers brings the true taste of Calabria, Italy, to your kitchen. Made from hand-picked Calabrian chili peppers, it captures the region’s rich and spicy flavor. The paste has intense heat with subtle sweetness. The Calabrian chili peppers in this paste have a moderate level of heat, providing a satisfying kick to your dishes. However, they also offer a hint of sweetness that balances the overall flavor profile.
I used to subscribe to BlueApron.com (more on that in my tasting notes) when I was working full time. That’s how I was introduced to this Italian pepper, and I find lots of ways to use this. I’m sensitive to really spicy food, but this Calabrian Chili Paste is subtle– as long as you don’t go gung-ho with it!
Now that all of the ingredients are prepped, melt butter in a pan and cook the corn with minced garlic until softened. Add the tomatoes and season with salt & pepper until softened. Once you’ve saved some pasta water, drain the pasta and return to the pot. Turn off the heat and add a little pasta water and the Mascarpone or Crème fraiche and give it a nice stir. Add more pasta water, in small increments, until the sauce is creamy but not sopping wet. Give it a taste, and add more seasoning if desired.
Dinner is served!
TASTING NOTES: The flavor that really stands out, in this recipe, is the sweet corn. The tomatoes add a little “brightness”. The sauce is so simple and creamy. Could you add herbs, like Italian seasoning? Sure, and I might try that. It’s the Calabrian Chili Paste that gives a subtle hint of heat. What if you don’t want to buy this ingredient? You could try a hot sauce, or Korean Gochujang paste?
This recipe was one of the meal kits that came with Blue Apron. There was a major change in the company that rattled those of us who were long time customers. The prices changed. Sadly, Blue Apron removed their online cookbook (only to subscribers) so I couldn’t recreate their recipes (like this one). I now see that they’ve reinstated SOME of their online recipes, but it’s no longer sorted by category. Boo!
Why in the world would a food blogger subscribe to a meal kit company?! When you’re tired after a long day at the office, a meal kit is a blessing. I really liked discovering many of the Blue Apron condiments, spice mixes and ingredients that introduced me to something new. Now that I’m retired, I’m currently not a customer, but I might reconsider for the simple fact that I like the simplicity of their recipes.
Pappardelle with Corn, Tomatoes & Romano Cheese
Equipment
Ingredients
- 4 ounces Pappardelle Pasta or thick cut noodles
- 2 ears Corn fresh
- 4 oz Grape Tomatoes or Cherry Tomatoes
- 2 cloves Garlic minced
- 1½ Tbsp Calabrian Chile Paste
- 1 oz Salted Butter
- 2 Tbsp Mascarpone Cheese or Crème fraîche
Garnish:
- ¼ cup Grated Romano Cheese
Instructions
- Fill a pot 3/4 of the way up with salted water; cover and heat to boiling on high.
- Peel and roughly chop 2 cloves of garlic.
- Remove any husks and silks from the corn; cut the kernels off the cobs.
- Halve the tomatoes.
Cook the vegetables
- In a medium nonstick pan, heat the butter on medium-high until melted.
- Add the chopped garlic and corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks).
- Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.
- Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.
Cook the pasta
- Meanwhile, add the pasta to the pot of boiling water. Cook according to the package directions, stirring occasionally (usually 6-7 minutes), or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly and return to the pot.
Finish the pasta & serve your dish
- To the pot of cooked pasta, add the cooked vegetables, a drizzle of olive oil, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat.
- Stir in the mascarpone (see notes) until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the Romano. Enjoy!
Notes
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