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!
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!