Summer might be “over” with September here, but gardens and markets still have much to offer in the way of summer produce! And this dish is perfect for using up some of your collection.
A vegan pasta sauce made from corn and dairy free soy milk, delicately coats whole wheat spaghetti, and acts as a tasty bed for a medley of marinated fresh vegetables. This meal is packed with protein, fiber, and vitamins…and flavor! You’ll have your family gobbling it down in no time. And it’s super easy to prepare. Embrace the end of summer and get to it!
Corn Pasta Sauce with Marinated Fresh Veggies, adapted from Scaling Back
Serves 6
Corn Pasta Sauce
- 3 ears fresh corn, shaved off
- 1.5 C plain soymilk
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp each of sea salt and black pepper
Marinated Veggies
- 1 C cherry or grape tomatoes, cut in half
- 1 bell pepper, diced
- 1 jalapeno, seeds removed and diced (or use half, if spicy isn’t for you)
- 1 can black beans, rinsed and drained
- 1/4 C fresh basil, finely chopped
- 1 clove garlic, minced
- 3 tbsp olive oil
- 1/2 tsp each of sea salt and black pepper
Pasta Dish
- 10 oz whole wheat spaghetti (or use a GF variety)
- 1 C corn pasta sauce
- 1/2 C pasta water
- 1 ear fresh corn, shaved off
Begin by making the corn pasta sauce. Combine all ingredients in a blender and puree until smooth. Set aside.
Chop veggies and combine all of the marinade ingredients with the veggies into a bowl. Set aside.
Bring pasta to a boil in a large pot. Cook to al dente.
Before draining the cooked pasta, reserve a half cup of the pasta water. Let the rest drain.
Heat a large pan over medium-high. Pour in one cup of the corn pasta sauce, the extra shaved corn, and the cooked pasta. Mix together and heat through. Add pasta water as needed to loosen the sauce.
Keep remaining corn pasta sauce in a container in the fridge for later use – perhaps to blend with mashed potatoes?
Serve pasta into bowls. Top with the marinated veggies. Enjoy with a nice cold beer 🙂
I have never seen a recipe like this one!
That means you should try it 🙂
I pretty much want all things corn all the time..sounds great!
Ditto! Now I need to figure out what to make with the leftover corn sauce…
CORN SAUCE?!?! THAT is a new one! So dang creative 😀
Why, thank you!! It’s sooooo tasty and pretty easy, too.
My husband would die for this–it’s like creamed corn, one of his childhood favorites!
Yes! I’ve never actually had creamed corn, but I imagine the taste and texture would be similar.
I’ve would never even have thought of a corn sauce for pasta! I love corn though, so I’ll bet I’d love it. It looks so healthy with all the veggies@
Yes, it is!! Kind of perfect after a long run or hard workout. Thanks 🙂
i adore corn with a passion, especially now in summer. its delicious and so refreshing!
Yes! And it makes for the perfect side dish to any meal.
It sounds like a lovely sauce and the marinated veggies must go so well here. Pinning too.
Thank you!
What a perfect way of adding healthy veggies to a pasta dish. I was just reading how pasta is such a good addition to a healthy diet!
Yes! It totally is, as long as you choose real pasta. I also love the pastas made with legumes – made an edamame & mung bean fettuccine over the weekend. It was bright green, but good!
Love the idea of a corn pasta sauce! How creative is that!
Thanks 🙂 just another way to get in the veggies!
Veggie pasta sauces are so good! I love using them as an excuse to clean out the fridge too.
Haha, yep!!
Fresh tomatoes are one of my favorite parts of summer! This looks so yummy
Love love love love the idea of using fresh corn as a base for pasta sauce!!! I’m obsessed with sweet corn right now – SO good. This dish looks 100% amazing
Thank you so much! Let me know if you try it out 🙂
Looks like a really tasty meal!
Looks delicious. I love different types of sauces with chunky veggies.
How creative. I think my kids would love this.
How creative. I think my kids would love this.
I love the combination of veggies on this pasta dish. Would be perfect over spaghetti squash too!
Thanks! Yeah, this would be great on spaghetti squash!