You need to make this Sweetcorn Linguine this Summer! It’s quick, easy to make and uses mostly store cupboard ingredients that you’ll have on hand. Elegant enough for date night or your next family gathering – minus the stress with our fuss free recipe.
This sweetcorn pasta dish is loaded with pops of delicious-ness from the sweetcorn, creamy sauce from the parmesan and fresh-ness from the vibrant in season basil. This pasta is Summer in a bowl.
How to make our sweetcorn linguine recipe:
Ingredients:
- 1tbsp butter
- 1tbsp extra virgin olive oil
- 1 shallot – diced
- 1 clove garlic – minced
- Small tin (198g) sweetcorn – drained *see ‘Tips, Tricks& Qs’ below to switch to fresh corn if desired
- 30g parmesan cheese – grated
- 150g linguine (or your preferred pasta shape)
- 150ml pasta cooking water
- Salt & pepper
- Handful fresh basil – chopped
How to:
- You’ll start by cooking your pasta according to the packet instructions (al-dente)
- Get a pan on to medium heat and add the olive oil, then when you’ve got 5 minutes remaining on your pasta cooking time, add butter, shallot and garlic to the frying pan. Simmer on low for about 1 minute.
- Add the sweetcorn to the onion mix, allow this to cook for a couple of minutes
- When the pasta is cooked, transfer it to the onion & sweetcorn mix, be sure to reserve your cooking water.
- Add the parmesan quickly followed by the pasta cooking water (add this a little at a time), stir continuously as you add water until the sauce reaches your desired consistency
- Season to taste with salt and pepper, finish by stirring through the fresh basil and serve
Serves 2
Tips, Tricks & Questions:
Q – Can I use fresh in season corn? A – Absolutely, cut the kernels from the raw corn cob and use as directed above. I’d recommend at least 2 fresh cobs to yield 150-200g but this depends on your corn.
Q – Can I use a different pasta shape? A – Definitely, spaghetti or tagliatelle would work particularly well but really anything will do.
Q – Can I use dried basil? A – I highly recommend fresh basil with this recipe, it really enhances the flavours.
You might like some of our other summer dinner recipes:
Roasted Summer Vegetable Pesto Pasta
Sheet Pan Salmon Asparagus and New Potato
Sweetcorn Linguine
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 shallot finely diced
- 1 clove garlic minced
- small tin sweetcorn 198g / drained
- 30 g parmesan grated
- 150 g linguine
- 150 ml pasta cooking water
- salt & pepper
- handful fresh basil chopped
Instructions
- You'll start by cooking your pasta according to the packet instructions (al-dente)
- Get a pan on to medium heat and add the olive oil, then when you've got 5 minutes remaining on your pasta cooking time, add butter, shallot and garlic to the frying pan. Simmer on low for about 1 minute.
- Add the sweetcorn to the onion mix, allow this to cook for a couple of minutes
- When the pasta is cooked, transfer it to the onion & sweetcorn mix, be sure to reserve your cooking water.
- Add the parmesan quickly followed by the pasta cooking water (add this a little at a time), stir continuously as you add water until the sauce reaches your desired consistency
- Season to taste with salt and pepper, finish by stirring through the fresh basil and serve
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