loveandlemons4.0
Fettuccine & Sweet Corn Cream
Fettuccine tossed in almond & corn cream sauce with greens makes a perfect summer dinner. Lighter than a dairy cream sauce but no less delicious. Vegan.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
- ●bowl
📝 Preparation Steps
1
Make the sweet corn cream: In a high speed blender (we used a Vitamix), puree the almonds, corn, water, olive oil, garlic, onion, lemon, 1 tablespoon agave, and a pinch of salt. Taste and adjust. If you want it more sweet, add more agave. If you want it more tart, add more lemon, or if more rich, add more olive oil. And, of course, add salt to taste.**
water1 cupminced onion2 tablespoons
2
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse, reserving at least ½ cup pasta water.
water1 cup
3
In a large bowl*** place the loose corn kernels and arugula. Scoop cooked pasta noodles on top along with some of the reserved starchy pasta water. Spoon in the almond cream, a little at a time, along with more pasta water, tossing as you go to wilt the arugula and thin out the cream sauce. Continue, adding more sauce, salt, pepper, the basil, another few squeezes of lemon, and the red pepper flakes, if using. Taste as you go. Use as much or little of the cream sauce as you like. This can be a very light dish, or a more rich one depending on what you’re in the mood for.
water1 cupRed pepper flakes (optional)
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