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Creamy Corn Tomato Pasta
Carolina Gomez

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Skillet or sauté pan
  • Wooden spoon
  • Knife and cutting board
  • colander
  • Measuring cups and spoons

Method
 

  1. 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.
  2. In a skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.
  3. Add cherry tomatoes and cook until softened and slightly blistered, about 3–4 minutes.
  4. Stir in corn kernels and cook for another 2 minutes.
  5. Pour in heavy cream and Parmesan cheese, stirring to create a smooth, creamy sauce.
  6. Add the cooked pasta to the skillet and toss to coat, adding a splash of reserved pasta water if needed.
  7. Season with salt, pepper, and red chili flakes.
  8. 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