During the dog days of summer fresh organic corn is at its best. Here is a pasta dish that uses fresh puréed corn as a creamy sauce.
1 lb. Orecchiette (no. 9 pasta)
3 ears fresh organic corn on the cob
1 small white onion
1 cup sweet grape tomatoes
1 cup green peas (fresh or frozen)
1 Tablespoon olive oil
1/8 teaspoon Red pepper flakes
Juice of a lemon (use to taste)
2 Tablespoons nutritional yeast
1 teaspoon vegan margarine
2 Tablespoons parsley
Salt and pepper to taste
In a large pot bring water and 1 teaspoon olive oil to a boil. Use no salt in the water. When water boils and add the pasta. Cook about 7 mins until al dente. Drain and reserve 3/4 of the cooking water.
Cut corn from the cob. Diced onion.
Heat oil in large sauté pan over medium heat; add red onion and a pinch of salt and cook until soft, 3 to 6 minutes. Add 1/4 cup water and all but 1 cup corn; simmer until corn is heated through and almost tender, 3 minutes. Add salt and pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
Heat the same skillet over high heat. Add oil and margarine and let melt. Let the margarine brown. Add reserved 1 cup corn and cook until tender, 1 to 2 minutes.
Add the corn purée, and cook for 30 seconds to heat and combine the flavors.
Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for another 1 minute, then add a little more of the pasta cooking water if the mixture is too thick. (Should have consistence of a cream sauce.)
Stir in peas, tomatoes, yeast, red pepper flakes, salt and pepper to taste. Sprinkle with fresh lemon juice to taste. Coat everything in the creamed corn.
Transfer to warm pasta bowls, add more yeast and chopped parsley on top. Serve hot or at room temperature.