Creamy Corn Pasta with Jalapeños and Leeks
A delicious, creamy and comforting pasta dish that is sure to become your go to dinner meal.
Equipment
- 1 9" x 11" Oven Safe Pan
Ingredients
- 16 oz Short dry Pasta
- 12 oz Frozen or Canned Corn
- 6 oz Leeks cleaned and sliced
- 1 whole Jalapeno sliced or chopped
- 2 tablespoon Avocado Oil
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Sage chopped
Sauce
- 2 tablespoon Butter
- 2 tablespoon Almond Flour
- 4 cloves Garlic finely chopped
- 1 cup Oat Milk
- 1 cup Vegetable Broth
- 2 tablespoon Nutritional Yeast
- 4 tablespoon Vegan Sour Cream or Yoghurt
- ½ cup Vegan Cheddar or Mozzarella Cheese for topping
- Salt and Pepper to taste
Instructions
- 1. Heat a large pan with salted water on the stove to cook the pasta at medium high heat.
- Heat another deep pan to medium low and add the avocado oil. Once the oil is hot, add the thyme and sage. Saute for 30 seconds.
- Add the leeks and cook for 2-3 minutes. Now add the jalapeños and cook for another 2 minutes. Now mix in the corn,season the mixture and cook for a couple of minutes.
- Remove the corn mixture and keep aside without turning off the stove.
- Now add the butter to the same pan and let it melt. Add the flour and mix well until there are no lumps. Let the mixture cook for a couple of minutes until the flour is very lightly browned. Mix in the chopped garlic and cook for a couple of minutes.
- Check on the water for the pasta. If it is boiling, add in the pasta and cook according to instructions.
- While the pasta is cooking, add oat milk to the roux and slowly stir to ensure all of the roux is incorporated and there are no lumps. Then add the vegetable broth and let everything cook for a couple of minutes.
- Now stir in the nutritional yeast, sour cream or yoghurt and season. Add the cooked corn mixture. Turn down the heat to the lowest level.
- Once the pasta is cooked, mix it in to sauce and serve as it is. If you want to serve it as a casserole, add this mixture to a 9" x 11" oven safe pan. Top with cheddar or mozzarella shreds and bake in oven at 375 deg F for 25-30 minutes.
Notes
- I like my food spicy hence did not deseed the jalapeños. If you prefer it les spicy, then use a whole or half a jalapeño and remove the seeds. You can also use a less spicier chilli pepper like Anaheim.
- Timing is key for this recipe to ensure your pasta is cooked and can be mixed in to the sauce right away. Depending on the pasta and the cooking time, start the second part (roux) of the sauce accordingly.
- I used small macaroni but you could use any short( or long) pasta. Adjust the quantity of oat milk, broth and seasoning accordingly since bigger size pasta would need a larger amount of sauce to coat it completely.