Charred Corn Basil Pasta
This charred corn pasta is luxuriously creamy and secretly packed with protein from the silken tofu. It's ready in just 30 minutes and it requires NO chopping!
Servings: 3 servings
Calories: 487kcal
Ingredients
- 250 g pasta of choice use gluten-free if needed
- 2 tablespoon vegan butter
- 280g corn, either canned or fresh
- 3 garlic cloves, minced
- 175 g silken tofu
- Juice of a small ½ lemon
- ⅓ cup pasta water
- ½ teaspoon turmeric
- 2 tablespoon nutritional yeast
- Salt and black pepper to taste
- 5-6 basil leaves, torn
Instructions
- Cook pasta according to packaging instructions. Before draining reserve 1 cup pasta water.250 g pasta of choice
- In a pot, melt the butter over medium heat. Add the corn and cook for 7-8 minutes, stirring occasionally, until charred.2 tablespoon vegan butter, 280g corn, either canned or fresh
- Add the garlic and saute for 30 seconds to 1 minute, or until fragrant. Scoop ⅔ of the corn and set it aside.3 garlic cloves, minced
- To make the sauce, add all of the ingredients to a blender except the pasta, including the charred corn. Blend until smooth and creamy.175 g silken tofu, Juice of a small ½ lemon, ⅓ cup pasta water, ½ teaspoon turmeric, 2 tablespoon nutritional yeast, Salt and black pepper to taste
- Add the sauce back to the pot with the rest of the corn. Add the pasta and basil and toss to coat. If needed, add a splash more of pasta water. Serve!5-6 basil leaves, torn
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 79.9g | Protein: 21.4g | Fat: 9.8g | Saturated Fat: 2.3g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 2.2g | Sodium: 462.6mg | Potassium: 425.9mg | Fiber: 6g | Sugar: 7.5g | Vitamin A: 48IU | Vitamin C: 5.9mg | Calcium: 198.2mg | Iron: 3.5mg