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Lemony Thyme Pasta
Serves 4
Fresh, fragrant, and ready all year long to elevate even the simplest dish, thyme is always in season. In this creamy, lemony pasta, thyme adds a subtle earthiness that brightens the rich sauce and brings balance to every bite. There’s also a secret ingredient that adds a silky richness to the sauce without the need for vegan cream or butter―corn!
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Ingredients
- 8 oz (225 g) whole wheat pasta of choice
- 1 Tbsp (15 mL) avocado oil
- 2 medium shallots, diced
- 2 garlic cloves, minced
- 2 Tbsp (30 mL) chopped fresh thyme, plus extra to garnish
- 3 cups (750 mL) frozen corn kernels
- 1/2 tsp (2 mL) fine sea salt
- 1/2 cup (125 mL) oat or cashew milk
- 2 Tbsp (30 mL) nutritional yeast
- 1 lemon, zested and juiced
- Black pepper, to taste, to garnish
Directions
01
Bring large pot of water to boil.
02
Meanwhile, warm oil in large cast iron skillet or large frying pan over medium heat. Add shallots and cook, stirring often, until translucent, approximately 4 minutes. Add garlic and thyme and cook for 1 more minute. Add corn kernels to skillet and season with salt. Increase heat to medium high and sauté corn mixture until corn is bright yellow and tender, approximately 4 minutes.
03
Transfer warm corn mixture to blender; add nondairy milk, nutritional yeast, lemon zest, and lemon juice. Blend until smooth and creamy.
04
In boiling water, cook pasta as directed on package; reserve 1 cup (250 mL) of water before draining.
05
Pour blended corn sauce back into skillet; add drained pasta and 1/2 cup (125 mL) reserved water. Set skillet over medium heat and stir until well combined and warmed through. If sauce gets too thick, stir in additional reserved pasta water. Season with salt and lemon juice, to taste.
06
To serve, divide pasta among 4 serving bowls and garnish with freshly ground black pepper and additional thyme leaves, if desired.
