Greetings from Krakow, where I am spending some time away from my kitchen stove and with my family and friends. I was hoping for strolls around the old town in beautifully sunny yet mild weather with golden leaves falling off the trees and I got my wish for a couple of days but my good luck has run out and it’s going to be raining and drizzling – except for one day – till I board the plane again.
Anyway, here is a simple late summer and early autumn inspired recipe that I concocted for you before I left. It uses one of my favourite late summer vegetables – sweetcorn – to create a creamy and indulgent pasta sauce that’s simple to make yet to die for. Me being me – believing that there is no such thing as too many vegetables and liking to eat a few colours on one plate, I also added juicy, garlicky cherry tomatoes and steamed green beans for extra flavour, texture and nutrition. Let’s run through the key ingredients you’ll need.
CORN: makes this dish, you can use either corn on the cob or defrosted corn kernels. I like to use the former in season and char the corn on a griddle pan first, before using some of the kernels in the sauce and some whole. If using defrosted corn kernels, I recommend charring it in a little olive oil, in a heavy skillet first to caramelise it and make the dish more flavourful.
GREEN BEANS: as green beans are still in season, I added them to the dish for extra texture and nutrition. I like to boil them in my pasta water ahead of cooking pasta and fish them out with a slotted spoon when ready so that I can reuse the same water for pasta. Alternatively, you can steam them in a steamer suspended over your pasta cooking water. In terms of timings, it very much depends on how fresh your beans are so be sure to test one before deciding that they are ready. They usually take about 4-5 minutes.
CHERRY TOMATOES: ripe cherry tomatoes softened in garlicky oil add a lot of flavour, texture and nutrition to the dish. As they are naturally sweet and juicy, they add delicious pops of flavour with very little effort.
LEMON JUICE: as corn is naturally sweet, I recommend adding a squeeze of lemon juice (or some apple cider vinegar to taste) to the sauce to achieve the right balance of flavours.
NUTRITIONAL YEAST: is staple vegan seasoning that adds a hit of cheesiness and a nice depth of flavour to this sauce. If you don’t have it, compensate by using a little white (shiro) miso, for example.
VEGAN CREAM: I added a small amount of vegan cream to the sauce to make it…well…creamy :). I used Oatly cream, but you can also use soy cream, cashews or cashew butter blended with water. There are a lot of various options. You could also use creamy plant milk and maybe a touch more of olive oil as blended corn gives the sauce enough of a body on its own.
TOASTED BREADCRUMBS: toasted breadcrumbs – I make my own from leftover Turkish pide bread add great texture simple pastas like this. I tend to use dry toasted coarse breadcrumbs but sometimes I will use fried breadcrumbs if I am feeling fancy.
RIGATONI: I used an old-fashioned rigatoni pasta for this dish as it catches the sauce beautifully, but you could use any type you like that’s compatible with creamy sauces like this. My next best would probably be tagliatelle.