Are you ready to indulge in a creamy, dreamy vegan delight that will tantalize your taste buds? Introducing the Fettuccine Sweet Corn Cream—a dish that combines the rich flavors of coconut cream with the sweetness of fresh corn, all tossed together with perfectly cooked fettuccine. In just 30 minutes, you can whip up this mouthwatering meal that’s not only satisfying but also incredibly easy to make. Whether you're a seasoned vegan or just looking to explore plant-based cuisine, this recipe promises to impress. Get ready to elevate your dinner game with a dish that’s as delicious as it is beautiful!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 12 oz fettuccine pasta
- 2 cups sweet corn, fresh or frozen
- 1 cup coconut cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the sweet corn. If using fresh corn, remove the kernels from the cob using a sharp knife. If using frozen corn, measure out 2 cups and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Add the sweet corn to the skillet and cook for about 5-7 minutes, stirring occasionally, until the corn is tender and heated through. If using frozen corn, ensure it is fully thawed and heated.
- Once the corn is cooked, reduce the heat to low and pour in 1 cup of coconut cream. Stir well to combine and allow the mixture to simmer gently for another 3-5 minutes. Season with salt and pepper to taste.
- When the fettuccine is done cooking, reserve about 1 cup of the pasta cooking water, then drain the pasta. Add the drained fettuccine directly to the skillet with the sweet corn cream sauce.
- Gently toss the pasta in the sauce, adding reserved pasta water a little at a time until you reach your desired creaminess. Ensure the pasta is well coated with the sauce.
- Remove the skillet from heat and let it sit for a minute. Taste and adjust seasoning with more salt and pepper if needed.
- To serve, divide the fettuccine sweet corn cream among four plates. Garnish each serving with fresh basil leaves for a burst of flavor and a pop of color.
- Enjoy your delicious Vegan Fettuccine Sweet Corn Cream!
Tips
- Pasta Perfection: Make sure to cook your fettuccine al dente for the best texture. It will continue to cook slightly when tossed with the sauce, so a firm bite is key!
- Fresh vs. Frozen Corn: If you can, opt for fresh sweet corn for a burst of flavor. However, frozen corn works perfectly in a pinch—just ensure it’s completely thawed before cooking.
- Adjust the Creaminess: The reserved pasta water is your secret weapon! Add it gradually to the sauce to achieve your desired creaminess without making it too watery.
- Herb Infusion: For an extra layer of flavor, consider adding fresh herbs like thyme or parsley along with the basil garnish. They will enhance the overall taste and aroma of the dish.
- Make it a Meal: Pair this dish with a side salad or some crusty bread to round out your meal. It’s perfect for impressing guests or enjoying a cozy night in!
Nutrition Facts
Calories: 622kcal
Carbohydrates: 74g
Protein: 14g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 0mg
