Creamy Corn Tomato Pasta
This Super Easy Creamy Corn Tomato Pasta combines sweet corn, juicy cherry tomatoes, and a rich, creamy sauce for a quick, comforting meal. Perfect for busy weeknights, this pasta bursts with freshness and flavor in every bite.
Equipment
- Large pot
- Skillet or sauté pan
- Wooden spoon
- Knife and cutting board
- colander
- Measuring cups and spoons
Ingredients
- 8 oz 225 g pasta (penne or spaghetti)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup corn kernels fresh or frozen
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- ¼ tsp red chili flakes optional
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup of pasta water, then drain.
- In a skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes and cook until softened and slightly blistered, about 3–4 minutes.
- Stir in corn kernels and cook for another 2 minutes.
- Pour in heavy cream and Parmesan cheese, stirring to create a smooth, creamy sauce.
- Add the cooked pasta to the skillet and toss to coat, adding a splash of reserved pasta water if needed.
- Season with salt, pepper, and red chili flakes.
- Garnish with fresh basil and serve warm.
Notes
Nutrition Facts (per serving):
- Calories: 420
- Protein: 12 g
- Carbohydrates: 55 g
- Fat: 18 g
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 290 mg