High Protein Creamy Corn Pasta
This High Protein Creamy Corn Pasta is a fresh and flavorful take on summer comfort food. With a protein-rich tofu sauce, sweet corn, and lots of basil, it’s quick, easy, and satisfying. Make it once, and it’ll be in your rotation all season long.
Servings 6 servings
Calories 379kcal
Equipment
- Oven
Ingredients
- 16 oz gluten free linguine
- ½ yellow onion sliced
- 5 garlic cloves minced
- 4 ears corn
- 4 oz canned diced green chiles
- 8 oz silken tofu
- 2 tbsp nutritional yeast
- ½ lemon juiced
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt and pepper more to taste
- 8-10 fresh basil leaves thinly sliced
- dairy free Parmesan optional, to garnish
Instructions
- Fill a large saucepan with water and salt generously. Bring to a boil and cut the corn off the cob.
- Add the pasta and cook until al dente. Drain and reserve about 1 cup of pasta water.
- Meanwhile, heat a large skillet over medium heat and add a splash of water or cooking oil to coat. Add in the onion and garlic. Saute for 3-4 minutes until tender and fragrant. Add in the corn and increase the heat to medium high. Sauté for 2 minutes until tender and barely golden. Add in the green chiles.
- Transfer half of the veggie mixture to a high speed blender and add the tofu, nutritional yeast, lemon juice, spices and salt and pepper. Blend until smooth and creamy, and season to taste.
- Add the cooked pasta to the skillet with the remaining veggies and turn heat on low. Pour in the sauce and about 1/2 cup of pasta water and stir to combine. Add more pasta water if needed. Sprinkle with fresh basil, top with dairy free Parmesan if desired, and enjoy!
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 74g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 286mg | Potassium: 521mg | Fiber: 5g | Sugar: 7g | Vitamin A: 331IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg
