Velvety Corn & Lemon Pasta with Thyme

Creamy Corn & Lemon Pasta with Thyme

Velvety corn and lemon pasta with thyme is an ideal encapsulation of an easy summer season meal. A little sweet, lemony and incredibly velvety.

An overhead shot of creamy pasta in a matte, dark green bowl.

Thyme and rosemary plants are seen growing out of the edges of a pot.

An overhead shot of ingredients for a corn pasta over a weathered wood background.

7 active ingredients and Some summer season abundance will offer you this corn and lemon pasta with thyme. It could not be simpler to make and the flavour will blow your mind. Believe: the creamiest, incredibly buttery, gently sweet, and focused corn chowder vibes PLUS pasta. It will knock you out seriously.

My initial dish principle for this was in fact a corn chowder ravioli! I believed I would pack fresh sheets of pasta with a greatly thickened and gently pureed vegan corn chowder. I understood that I might get all the deliciousness out of that concept with a simple pasta meal. This velvety vegan rosé pasta is another among my preferred simple pasta meals.

We utilize great deals of lemon and thyme in the sauce due to the fact that they combine so completely with fresh corn. I suggest serving this with some vegan “parmesan,” additional newly ground black pepper, and chili flakes. This is an easy, pared down pasta that needs really little disturbance if you’re utilizing peak summer season corn. I attempt to not be special about active ingredients, however this is a dish where the best, most in-season alternative settles. More summer season corn motivation: charred corn slaw with peanut dressing and raw tacos with corn salsa.

We utilize the starchy pasta water and the corn itself to develop an extremely thick sauce. You might definitely include some sliced hearty greens (kale, chard) to the velvety corn and lemon pasta to fill it out. We delighted in ours directly:-RRB-

Keeping things incredibly light and fast today! I can’t think it’s August this coming weekend! In a couple months, I’ll be shivering under 2 blankets in our living-room speaking about how I want we lived someplace warm haha. Think I much better head out and take pleasure in the sun while I can. Huge hug:-RRB-

An overhead shot of prepped ingredients in bowls over a worn wooden background.

A vegan “cream” is added to a braiser-style pot that has cooked corn inside.

An overhead shot of a creamy pasta in a wide braiser-style pot. There is a wooden spoon sticking out of the pot as well.

Image shows a 3/4 angle shot of a bowl of pasta on top of a worn wood background. The pasta is creamy and pale yellow, and garnished with a slice of lemon and bright red ground chili flecks.

Creamy Corn and Lemon Pasta with Thyme

Velvety corn and lemon pasta with thyme is an ideal encapsulation of an easy summer season meal. A little sweet and incredibly velvety without dairy.

PREPARATION TIME 20 minutes COOK TIME 20 minutes OVERALL TIME 23 minutes

Course Main Dish Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Mixer

Active Ingredients

  • 8oz ( 226 grams) shaped pasta of option
  • 1 tablespoon additional virgin olive oil
  • 2 medium shallots, little dice ( about 1/2 cup diced shallot)
  • 1 tablespoon fresh thyme leaves, sliced
  • 4 cobs fresh corn, kernels got rid of (about 4 cups corn kernels amount to)
  • sea salt and ground black pepper, to taste
  • 1/2 cup unsweetened non-dairy creamer of option
  • 1 tablespoon dietary yeast
  • 1 teaspoon lemon passion
  • 1 tablespoon lemon juice
  • For serving: vegan “parmesan,” additional black pepper, and chili flakes


  • Prepare the pasta according to package instructions. Reserve 1 cup of the salted, starchy pasta water prior to draining pipes.
  • Location a big frying pan over medium heat. Gather the olive oil and swirl it around. Include the shallots and stir. Keep sautéing and stirring the shallots up until they are really soft, about 4 minutes. Include the thyme and cook for an extra minute, bewaring to not enable the shallots to brown on the edges.
  • Include the corn kernels to the frying pan and stir. Season the corn freely with salt and pepper. Keep sautéing and stirring up until the corn hurts and brilliant yellow, about 8 minutes.
  • Transfer half of the sautéed corn mix to an upright mixer. Gather 1/2 cup of pasta cooking water, non-dairy creamer, dietary yeast, lemon passion, and lemon juice. Mix this mix on high up until entirely smooth and velvety.
  • Put the pureed velvety corn mix back into the frying pan with the staying corn. Include the drained pipes pasta to the frying pan also, together with some more salt and pepper. Stir to uniformly coat the pasta. Bring the pasta as much as a strong simmer, including more of the pasta cooking water if it appears to be drying a bit. Taste the pasta to look for flavoring and include more salt, pepper, or lemon juice to your taste.
  • Serve the pasta hot with vegan “parmesan,” ground black pepper, and chili flakes.


  • There are so couple of active ingredients in this pasta, so the quality of each will truly stand apart. Fresh, summer season corn truly is best here.
  • I have actually been utilizing the nutpods unsweetened oat creamer for mouth-watering meals recently and it’s truly terrific! You might likewise rapidly mix 1/4 cup of raw cashews with 1/2 cup of water for some “cream” here.
  • I truly suggest serving this pasta with some vegan “parmesan” (fast dish here) and chili flakes.
  • Do not forget to conserve a minimum of one cup of pasta cooking water!

Image shows an overhead shot of a bowl of pasta on top of a worn wood background. The pasta is creamy and pale yellow, and garnished with a slice of lemon and bright red ground chili flecks.
Program Conceal 15 remarks

  • Derrick Dark

    I’m over the moon thrilled to attempt this dish! As an American living in Ireland, corn isn’t used enough … I’m still revealing everybody the marvels of cornbread. So this will be a beautiful addition to the suppers! Reply

  • Megan

    I simply made this tonight and it was scrumptious. Thanks for the dish! Reply

  • Emmanuelle St-Jean

    This looks definitely scrumptious!

    Quick concern, yeast of any kind develop an inflamatory response in my system. Can I avoid it or do you have any replacement to recommend? Reply

    • Laura

      Hi There Emmanuelle!
      The dietary yeast simply supplies an extremely mouth-watering, practically tacky flavour. You might replace it with 2 teaspoons of a light miso and still get that deep savouriness. Or perhaps a splash of soy sauce/coconut aminos would be terrific in its location.
      – L Reply

  • Jessica

    Thank you a lot for this dish, it was scrumptious! 5 star! I could not discover shallots so I utilized yellow onion and it ended up terrific. Reply

  • Kristin

    My home liked this, thank you! I was truly amazed at the depth of taste with such easy active ingredients. I’m delicate to allium and subbed dried for fresh shallot effectively. Reply

  • Kim H

    Delicious! I made the dish as is. Perfect usage of fresh corn. Thank you! Reply

  • Shannon Bell

    Hey There! Having concerns discovering fresh thyme for some factor (been to 3 markets and nada!) … any ideas on either replacements or how to integrate dried thyme? Reply

    • Laura

      Hi There Shannon!
      Simply utilize half the quantity of dried thyme!
      – L Reply

  • Sarah

    This was completely scrumptious! Made it for 4 other individuals, so doubled the dish and included additional thyme. Thank you for sharing! Reply

  • Vegan4life

    O. M. G. Sugary Food. Salty. Spicy. Velvety. Carb-y. This was a winner! If I closed my eyes my kids sort of vanished and this meal might have remained in an expensive dining establishment. Simply joking however genuinely this was remarkably additional scrumptious! I chose to make it due to the fact that it was something I would not have actually believed up on my own and I’m happy I did due to the fact that it’ll be duplicated prior to summer season’s corn bounty is over. Perk that it’s simple enough for a week night. I utilized canned coconut cream- yum! Thanks once again! Reply

  • Leah

    This was incredibly tasty and a success with our household. I utilized cashew cream and put in some spinach. Thanks a lot for this dish Laura! Reply

  • Kimmy Quillin

    Another hit for our home. I included roasted mushrooms and zucchini at the end. Never ever a miss out on with your dishes! Reply

  • Rachel Cowgill Cowgill

    Looks fantastic– what do you think of attempting gnocchi in this meal? Reply

  • K

    5 stars
    Delicious! I made it with canned corn (about 2 cans worth is the 4 cups for anybody in my scenario) considering that my regular grocery didn’t have fresh ears in stock so I can just think of how scrumptious it is with fresh. I topped it with a bit of red pepper flakes and some dried basil simply for a little additional taste. May include fresh basil at the end if (when) I make it once again! Thanks for another terrific dish, Laura! Reply

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