Summer Sweet Corn Pasta

If you’re tired of the same ole pasta with red sauce, but it continues to be in your rotation because it’s an easy / no-thinking-necessary weeknight dinner, this recipe is for you! The natural sweetness of the corn adds another dimension to an otherwise simple tomato sauce pasta dish. Leeks and zucchini make this recipe even more summer-appropriate and balance out the richness of the tomato sauce.

I love using Beyond Meat Hot Italian sausages in this dish because we really like the flavor and texture it adds - I also like to cook the onion and zucchini in the flavorful oil it leaves behind in the pan - but you can substitute it for another meat substitute, a can of beans (I’ll definitely be making this with some great northern beans), or leave it out all together. I typically use chickpea pasta which has plenty of protein and fiber, anyway!

This recipe is super hearty and always hits the spot! Though this dish is cooked and warm, the bright, sweet corn makes it feel like summer.

If you want to make this recipe a step easier, you can cook the corn with the other vegetables and leave it in the sauce, but the flavor of the corn shines through more when it’s not incorporated into the sauce and added on top!

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Summer Sweet Corn Pasta

Yield: 2-3

Author: MADELINE APPEL

Ingredients

• 8 oz pasta (I used Banza chickpea Cavatappi)
• 1 fresh ear of corn on the cob (or about 3/4 cup frozen corn)
• 1 zucchini
• 1 large leek
• 2 Beyond Meat Hot Italian Sausages (or other meat replacement i.e.: Tofurkey Italian sausage, cooked white beans or lentils)
• 2 cloves of garlic, crushed/minced
• 1/4 - 1/3 cup red wine
• 15oz can crushed tomatoes
• 1 tsp onion powder
• salt + pepper to taste (be generous)
• chili flakes to taste
• fresh basil to garnish

Instructions

1. Carefully slice the corn kernels off the cob.
2. Cut the leek lengthwise down the middle and rinse thoroughly to remove dirt (while keeping the layers in tact). Slice the white and light green parts into 1/4” half moons. *tip: once you get to the dark green part, remove a few layers, there will be softer light green layers underneath. Discard the dark green parts or save to add to vegetable broth.
3. Cube the zucchini into 1/4” pieces.
4. Cook pasta according to the package’s instructions.
5. In a large pan on medium heat, pan fry the corn in a little bit of oil until golden. Set aside.
6. Add the sausages (or beans if using instead) to the pan. Once they are nicely browned and crispy, remove them from the pan and cut into bite-sized pieces. Set sausage/beans aside.
7. Use leftover oil, adding more if necessary, cook the corn, zucchini, and leak on medium/high heat until softened and golden.
8. Once they are nicely browned and starting to stick, add the garlic and stir for about 30 seconds, then deglaze the pan with the wine.
9. Add the crushed tomatoes and spices and let it cook down about 5 minutes, stirring occasionally.
10. Add the sausage or beans to the sauce.
11. For best results, stir the drained pasta directly into the sauce. Top with the corn and fresh basil to serve.

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