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Late Summer Pasta with Cream Sauce

Course pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 servings
Author Erin Alderson

Ingredients

  • 2-3 ounces pasta cooked in salted water
  • 2 teaspoons butter ghee, or olive oil
  • 1 ear sweet corn 1 cup kernels
  • 1/3 cup diced red peppers
  • 1/4 minced scallion or onion
  • 2-3 tablespoons heavy cream
  • 1/4 cup grated veg-friendly parm, + extra for serving
  • Zest from 1/2 lemon
  • 2-3 tablespoons julienned basil + extra for serving
  • Salt to taste

Instructions

  • Cook pasta and drain, reserving 1/2 cup pasta water. Melt butter in a skillet and add the vegetables. Cook the vegetables until tender but still some texture. 
  • Turn off heat and add in cream, parm, and lemon zest. Add the pasta and turn the heat back on to low. Stir until the sauce has coated the pasta, adding a splash of pasta water as needed to thin the sauce. The sauce will thicken again slightly as it heats with the pasta. 
  • Turn off heat and stir in basil. Serve with a sprinkle of more basil, parm, and crushed red pepper if desired. Eat immediately- the sauce soaks in fast!