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Mushroom Sweet Corn Pasta

A delightful combination of earthy mushrooms and sweet corn in a creamy sauce, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz pasta, preferably orecchiette The 'little ears' shape holds sauce well.
  • 2 ears corn Sweet and juicy, adds crunch and flavor.
  • 12 oz brown mushrooms, thinly sliced Brings umami taste, making the dish hearty.
  • 1/4 cup heavy cream Binds everything for a comforting sauce.
  • 1/2 tablespoon minced garlic Infuses the dish with a savory warmth.
  • 1 tablespoon butter Adds a silky finish.
  • 1 teaspoon finely chopped thyme Elevates the dish with its fragrant notes.
  • 1/4 cup freshly grated parmesan cheese Adds rich depth to the dish.
  • 1 tablespoon olive oil Adds richness and depth.
  • Salt to taste Enhances all the flavors.
  • Pepper to taste Adds a subtle kick.
  • Chopped parsley for serving Brightens the dish both in flavor and presentation.

Method
 

Preparation
  1. Separate corn kernels from the cobs and discard the cobs.
  2. Thinly slice the mushrooms, chop the thyme, parsley, and garlic, and grate the parmesan cheese.
Cooking
  1. Bring a large pot of water to a boil, adding a generous amount of salt.
  2. Add the pasta and cook to near al dente, about a minute less than the package instructions. Reserve about 2/3 cup of the cooking liquid before draining the pasta.
  3. Heat a sauté pan over medium heat, drizzle in some olive oil, and add the corn kernels. Sauté for about 2-3 minutes until golden.
  4. Transfer the corn to a plate. If the pan looks dry, add more oil. Increase to medium-high heat and add the sliced mushrooms.
  5. Sauté until browned and reduced in volume, about 5-6 minutes. Then, add the butter, garlic, and thyme, seasoning with salt and pepper, and sauté for another 30 seconds.
  6. Add the reserved pasta cooking liquid and heavy cream. Stir to release any flavorful bits stuck to the pan.
  7. Add the drained pasta, sautéed corn, and parmesan cheese to the pan, tossing everything together until well mixed.
  8. Adjust seasoning with salt and pepper. If it seems dry, add more cooking liquid or cream.
  9. Serve on plates, garnished with additional parmesan and parsley.

Notes

Consider adding soy sauce for more umami or red pepper flakes for heat. Store leftovers in an airtight container for up to 3 days or freeze for a month.