Creamy Corn Pasta With Coconutty Greens
This recipe crafts a delightful creamy corn pasta dish, combining orecchiette with fresh corn and nutrient-rich greens in a luscious, spiced coconut milk sauce. Aromatic shallots, garlic, and thyme underpin the flavors, while a bright lime finish and optional nutritional yeast elevate this comforting yet vibrant meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet or Dutch Oven For preparing the sauce
- 1 Colander For draining pasta
- 1 Chef's knife For chopping and slicing ingredients
- 1 Microplane Zester For lime zest
Ingredients
Main
- 1 pound orecchiette or your favorite pasta
- 2 tablespoons coconut oil unrefined
- 2 large shallots finely chopped (about 3/4 to 1 cup in total)
- 3 garlic cloves thinly sliced
- 2 teaspoons finely chopped fresh thyme leaves
- 1/4 teaspoon Aleppo pepper or substitute cayenne or red chile flakes, to taste
- 4 cups coarsely chopped greens such as kale, Swiss chard, or mature spinach, stems and tough ribs removed (see author note for substituting baby greens)
- 2 cups to 2 1/2 cups fresh corn kernels cut from about 3 ears of corn
- 1/2 teaspoon curry powder optional
- 1 14- ounce can full-fat coconut milk
- Finely grated zest + juice from 1 lime
- Nutritional yeast for serving (optional)
Instructions
- Bring a large pot of salted water to a boil; cook orecchiette according to package directions until al dente, reserving 1 cup of pasta water before draining.
- In a large skillet or Dutch oven, heat coconut oil over medium heat; add chopped shallots and cook until softened, about 3-5 minutes.
- Stir in sliced garlic, fresh thyme, and Aleppo pepper; cook for another minute until fragrant, being careful not to burn the garlic.
- Add the coarsely chopped greens to the skillet and cook, stirring occasionally, until wilted and tender, about 5-7 minutes depending on the greens.
- Stir in the fresh corn kernels and curry powder (if using), cooking for 2-3 minutes more until the corn is slightly tender-crisp.
- Pour in the full-fat coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
- Add the cooked and drained pasta to the skillet with the sauce, tossing to coat evenly.
- Gradually add reserved pasta water, a splash at a time, until the sauce reaches your desired creamy consistency.
- Stir in the finely grated lime zest and fresh lime juice; taste and adjust seasoning with salt and pepper as needed.
- Serve hot, optionally garnished with nutritional yeast for an extra savory depth.
Notes
For optimal flavor, use fresh corn kernels; frozen corn can be used but ensure it's fully thawed. The choice of greens impacts cooking time: mature kale or chard will require a bit more simmering to tenderize compared to delicate spinach. Full-fat coconut milk is essential for achieving the desired creamy texture and richness. Shake the can thoroughly before opening. Always reserve a cup of pasta cooking water. This starchy liquid is invaluable for emulsifying the sauce and achieving the perfect consistency. The lime zest and juice are crucial finishing touches that cut through the richness of the coconut and brighten the overall flavor profile. Adjust seasoning and spice to taste before serving.