Ready in less than 30 minutes on the stove, this mushroom corn pasta is a simple weeknight recipe. You can use fresh, canned or frozen corn.
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 ears corn, kernels sliced off (about 2 cups)
- 2 scallions, thinly sliced, white and green parts separated
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan plus more for serving
- 1 tablespoon chopped parsley
- Bring a large saucepan of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water. Drain the pasta in a colander.
- Heat the olive oil in a large skillet over medium high heat. Add the mushrooms and corn and sauté for 5 minutes until the mushrooms start to brown and caramelize, and the corn turns bright yellow.
- Stir in the white scallions, garlic, salt and pepper, cooking until fragrant, about 1 minute.
- Add the pasta and the reserved cooking water, stirring the penne into the mushrooms and corn and letting the water bubble and evaporate.
- To finish the pasta, stir in the scallion greens, Parmesan and parsley.
Use short pasta shapes for this recipe such as penne, orecchiette or fusilli.
You can use canned corn or frozen corn instead of fresh. The recipe calls for 2 cups corn kernels. For canned corn, drain and rinse it. For frozen corn, thaw it before you saute it. Since frozen corn has more water content, it will not turn out as crisp and you may not need as much pasta cooking water.
To make the pasta vegan, use nutritional yeast instead of Parmesan cheese.
Leftovers can be stored in an airtight container in the fridge up to 3 days. Warm them over medium heat in a skillet with a little olive oil. Or rewarm them in the microwave.
You can eat leftovers cold as a pasta salad. Add baby arugula or spinach and toss in vinaigrette.
Keywords: corn pasta
Made this tonight using gemelli pasta, frozen corn and added a pinch of red pepper flakes. It was delicious!