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Roasted Corn Alfredo Pasta [Vegan, Gluten-Free]

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This dairy-free alfredo is not only creamy and decadent, but it is also slightly sweet from the roasted corn alfredo sauce and has a crunch from the bits of corn mixed in. Serve with plenty of red pepper flakes and fresh herbs!

Roasted Corn Alfredo Pasta [Vegan, Gluten-Free]

Serves

4

Ingredients

For the Sauce:

  • 1 cup raw cashews, soaked overnight
  • 2 ears of raw corn or 1 1/2 cups roasted corn kernels
  • 1 cup almond milk
  • 1 garlic clove, minced
  • 1/4 cup fresh basil, julienned
  • 2 tablespoons nutritional yeast
  • A pinch of nutmeg
  • Salt and pepper, to taste

For the Pasta:

  • 1 box gluten-free penne pasta
  • 1 Portobello mushroom, diced
  • 1/3 large white onion, diced
  • 1/4 cup vegetable broth or water
  • 1 clove garlic, finely minced
  • 1 tablespoon balsamic vinegar
  • 1/2 cup roasted corn kernels
  • 1/4 cup fresh basil, finely chopped
  • Salt and pepper to taste

For the Garnish:

  • Red pepper flakes
  • Fresh basil
  • Any remaining roasted corn

Preparation

  1. If preparing the corn at home: Preheat oven to 450°F and get a baking sheet ready. Remove the husks and silks from two ears of corn, then wrap each in parchment paper and then foil.* Place onto the baking sheet and roast for 20 to 25 minutes.
  2. In the meantime, cook the pasta according to its packaging directions, then drain and set aside.
  3. Cool the corn, then cut off the kernels, being sure to reserve ~1/2 cup for mixing in later. Place all of the sauce ingredients into a high-speed blender and run until smooth. Adjust seasonings as desired.
  4. Quarter the cherry tomatoes and add them to a medium bowl along with the basil, garlic, and olive oil. Season with salt and pepper to taste.
  5. In a medium pot over medium heat, add in the vegetable broth. Once heated through, add in the onion, mushroom, garlic and balsamic vinegar. Sauté until the onions are translucent and the mushrooms are cooked through.
  6. To the same pot, pour in the sweet corn sauce, cooked pasta and the remaining ingredients over low heat. Toss to coat the pasta and all it to warm through, mixing occasionally. Adjust seasonings to taste
  7. To serve, plate the pasta and add desired amount of garnishes.

Nutritional Information

Calories: 500 | Carbs: 65g | Fat: 21g | Protein: 22g | Sugar: 13g | Sodium: 260mg

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AUTHOR & RECIPE DETAILS


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Simple, creative vegan versions of classics that are big on flavor.

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to choose health. Jasmine is a Los Angeles living nutrition student and plant-based wellness and lifestyle blogger that works through her website, Sweet Simple Vegan, and social media outlets, to promote health and self-love.


 

 

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0 comments on “Roasted Corn Alfredo Pasta [Vegan, Gluten-Free]”

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stewart
1 Months Ago

Is there a way to save this recipe on my pc without having an ip phone?
thanks


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