Pappardelle With Roasted Sweet Corn
This recipe for pappardelle with roasted sweet corn is so flavorful! Tossed in a sweet and spicy cream sauce. Your taste buds will be overwhelmed, but in a good way!
I felt like being creative in the kitchen today. And what came from that is this pappardelle with roasted sweet corn!
I always see these beautiful looking recipes using pappardelle pasta, and have been wanting to create a recipe using it. This was my first time ever trying it.
Pappardelle is like fettuccine on steroids! Its wider and thicker, and very filling!
The brand that I used was Pastene brand. I highly recommend! For this recipe, I only used half of this 1 lb. bag.
I never really see pasta recipes that have roasted sweet corn mixed in. I’m not sure if its even a thing. But if it isn’t, it should be! It’s so good!
The first thing you want to do is put all of the ingredients for the sauce in a small sauce pan, and let it all melt down and do its thing.
In the meantime, you are going to roast your sweet corn.
I used frozen for my recipe, but you can also use fresh or canned as well!
Look at that beautiful roasted corn! You want your corn to be a nice golden brown.
You’re gonna set your corn aside in a bowl, and may have some burnt on residue from roasting your corn. Thats ok! You want to keep that on your pan for when you add the sauce to it. It gives it a nice roasted corn flavor!
When your cream sauce is smooth, you want to add it to the pan you roasted your corn in.
Turn the heat on low for a nice simmer.
You want to add your pasta straight to the sauce after its drained. You’re gonna mix everything together right in the sauté pan.
Add your roasted corn and toss around with some tongs so everything is coated and equally distributed.
Add some fresh chives or parsley on top for a pop of color!
Enjoy!
Check out my last recipe post for mini meatloaves with roasted vegetables! https://thehungrylyoness.com/2020/03/25/mini-meatloaves-with-roasted-vegetables/
Pappardelle With Roasted Sweet Corn
Ingredients
- 1/2 lb. pappardelle pasta I had a 1 lb. bag, so I used half the bag.
- olive oil
- 2 cups frozen corn you can use fresh or canned as well
- 2 tablespoons butter
- 3/4 cup half and half
- 1/2 cup cream cheese
- 1 teaspoon pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper If you aren't a fan of spicy, just leave this ingredient out!
Instructions
- In a small saucepan, add butter, half and half, cream cheese, maple syrup, salt, garlic powder, oregano, and crushed red pepper. cover and let everything melt over medium heat.
- In the meantime, add some olive oil to a large sauté pan and roast corn over medium-high heat until they turn golden brown. About 10 minutes.
- When corn is done roasting, add to a bowl and set aside. Turn heat down to low and keep saute pan on heat. (it's ok if there is any burnt-on residue from corn. That will add flavor to sauce!)
- When sauce is all melted down and smooth, add to sauté pan that corn was in.
- Bring a large pot of water to boil and cook 1/2 lb. or half bag of pappardelle according to package directions.
- When pappardelle is done, drain water and add pasta to the sauce.
- Add your roasted corn to pasta and toss everything together with tongs, making sure to coat all of the pasta with sauce.
- Enjoy!
