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Recipe: Summer Corn & Roasted Tomato Pasta

July 11, 2018Mikaela Ian

In the summer, the one thing I want to eat almost every day is fresh corn on the cob. Bermuda happens to grow a very delicious variety but only in the summer. Every week, I go to the grocery store and grab me a bag of corn in the husk for the week.

Even though I enjoy cooking complicated dishes, with corn, I like to keep it simple. The most I do is cut the corn off the cob to make pasta or a fresh corn salsa. But my typical way of serving is a simple roast in the oven in the husk. When it’s time to eat, I simply peel off the husk and eat it with nothing on it. Bermuda corn needs no seasoning at all.

But today, I wanted to be fancy and make a corn pasta. I love sweet corn pasta. It’s one of my favourite summer time meals. It’s typically doused in parmesan cheese to give it that salty bite to go well with the sweetness of the corn. But since I’m committed to living a plant based lifestyle, here is a recipe for a beautiful summer corn pasta with the addition of roasted tomatoes. I used brown rice pasta but you could use regular pasta if you want. I hope you love it!

Sweet Corn & Roasted Tomato Pasta

Serves four

Sauce Ingredients

One cup fresh corn kernels, blanched

½ cup raw cashews soaked in boiling water for ten minutes

½ cup water

½ tablespoon olive oil

One clove garlic, minced

½ lemon juiced or ½ teaspoon apple cider vinegar

Salt and pepper to taste

Pasta Ingredients

One box of your favourite pasta

One cup fresh corn kernels, blanched

One clove garlic, minced

¼ cup basil, julienned

One cup grape or cherry tomatoes

One tablespoon olive oil

Directions

1) Put all sauce ingredients in the blender and blend until smooth. Taste to make sure it’s well seasoned. Add a bit of salt or more lemon to taste.

2) Next up, get the tomatoes in the oven. Pre-heat the oven to 350 and toss the tomatoes in olive oil, salt, pepper and minced garlic. Roast for 15 minutes or until blistered.

3) In the meantime, boil the pasta. Once the pasta is done, reserve about half a cup of the pasta liquid then drain.

4) Once everything is finished, toss the sauce, basil and corn with the pasta and season to taste, if necessary. Add some of the reserved pasta liquid if it seems a bit dry.

5) Plate up the pasta and top with roasted tomatoes. Enjoy!

Let me know how you enjoyed this recipe in the comments!

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