CREAMY CORN PASTA WITH BASIL
There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.
Provided by Melissa Clark
Categories pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon 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 butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) 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 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams
CREAMY CORN AND LEEK PASTA
Provided by thevinerevelation
Time 55m
Number Of Ingredients 12
Steps:
- Warm the olive oil in a large saute pan over medium heat. If using the prosciutto, add the meat and cook, turning over once, until browned and crisped. (If not, add oil and skip to step 2). Remove to a paper towel to drain, then chop or break into small pieces and set aside for the garnish.
- Add the butter to same pan and cook the leeks and garlic for 5 minutes with a pinch of salt until softened. Add the corn and stir well. Cook over medium low heat for about 20-30 minutes, stirring occasionally to prevent sticking. You may need to add some water to the pan if it looks dry. Toward the end of cooking, add plenty of fresh cracked black pepper and stir in the maple syrup or honey and the rosemary. Taste for salt and add if needed.
- Cook the pasta in salted water according to the package directions until just cooked. Drain, reserving at least a cup of the pasta water. Add the pasta to the corn and add half of the pasta water, stirring over low heat to create a beautifully creamy mixture, 2-3 minutes. It should be more on the souply side than you would think as it will continue to thicken. Taste for seasoning and add more salt and pepper if needed. Finally, turn the heat off and stir in about half of your grated cheese until incorporated.
- To serve, spoon into bowls and sprinkle the reserved prosciutto, the peppers, and a sprinkle of the grated cheese.
PASTA WITH BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
CREAMY LEEK AND CORN ORZO
Provided by Claire Robinson
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a medium pot of boiling water to a boil over medium heat. Season the water with salt, then add the orzo and cook to al dente. Drain, reserving the cooking water.
- In another pot of boiling water, over medium heat, blanch the leeks for 1 or 2 minutes, then remove and shock in a bowl of ice water. Drain and set aside.
- In a skillet, over low heat, melt the butter and add the corn and scraped milk from all 4 cobs. Cook for 1 minute and add about 1 cup reserved pasta cooking water. Bring to a simmer and cook until thick and reduced, about 10 minutes, stirring occasionally. Add more pasta cooking water if gets too dry. Add the blanched leeks and heat through, about 1 minute. Add the orzo and toss to combine. Season with salt, to taste. Transfer the corn and orzo to a serving bowl, garnish with parsley and serve immediately.
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
CREAMY HAM, LEEK & MUSHROOM SPAGHETTI
Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
- Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.
Nutrition Facts : Calories 384 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.38 milligram of sodium
VEGAN CREAMY LEEK PASTA
This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn't take long, this recipe is not fast - it's even a little bit fussy. You'll julienne and fry the leek whites to create a crispy garnish, then blend the resulting leek oil with boiled leek greens to create a silky sauce. You could absolutely make this dish on a weeknight, but since the recipe revolves around technique, it's best not to rush. It's about enjoying the process as much as the results.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil over high.
- Meanwhile, prepare your leeks: Trim 1/2 inch off both ends, then cut each leek crosswise, separating the bottom third of the white portion from the top two-thirds of light and dark leek greens. Halve the greens lengthwise, wash them, then set them aside.
- Halve your leek whites lengthwise, cut them crosswise into 2-inch segments, then slice those segments thinly lengthwise to create matchsticks. (If you notice any grit in the sliced leek whites, wash them thoroughly, transfer them to a dish towel, squeezing to remove excess moisture, then spread them out to dry.)
- In a small, deep saucepan, heat the olive oil over medium-high and line a baking sheet with paper towels. Working in three to four batches for even cooking, add about 1/4 of the white leek strips and cook, stirring frequently, until golden, about 4 minutes. The key here is to keep residual cooking in mind: Since your delicate leeks will continue cooking after being removed from the hot oil, you want to pull them from the hot oil when about a third of each batch is fully golden, a third is lightly golden and another third is still green. (They won't cook perfectly evenly; it's not you, it's them and the nature of cooking.) Remove them swiftly, using a slotted spoon and tilting the saucepan to transfer the leeks to the paper towel-lined plate. Season to taste with salt. Repeat with the remaining batches. Set the oil aside to cool.
- Add the pasta and leek greens to the boiling water, reduce the heat to medium-high and cook, stirring occasionally, until the pasta is just shy of al dente, about 8 minutes. Reserve 1 cup pasta cooking water. Using tongs, transfer the leek greens to a blender, then pour the pasta into a colander set in the sink.
- Add the reserved leek oil to the leek greens, along with 2/3 cup pasta water and a generous pinch each of salt and pepper, and blend until creamy. Add the sauce to the pot and stir in the pasta. Season to taste with salt and pepper, and add more pasta water, if desired, to thin the sauce. Divide among plates and sprinkle with frizzled leeks. Grate fresh lemon zest on top, if desired, then squeeze with lemon. Serve immediately.
More about "creamy corn and leek pasta food"
ORECCHIETTE PASTA WITH LEEKS, PANCETTA, AND CORN CREMA
From justalittlebitofbacon.com
Estimated Reading Time 6 mins
- Heat a cast iron pan over medium-low heat. Add the olive oil and swirl it around. Add the onion and saute for 4-5 minutes. Add garlic, and saute for about 1 minute. Reduce the heat to low, add the wine and bring to boil, then add 1 1/2 cups of corn. (Reserve remaining corn.) Simmer for 2-3 minutes. If the crema gets too thick and seems dry, add a tablespoon or two of water.
- Wipe down the pan, put it back on the heat on medium, and then add the oil for the leeks. Add the pancetta to pan and cook for about 3-4 minutes, or until the pancetta is browned.
- Fill a large pot with water and put it over high heat. Once it comes to a boil, add a heaping spoonful of kosher salt and then pour in the pasta. Cook the pasta to package directions.
CREAMY LINGUINE WITH CORN, LEEKS, AND MUSHROOMS
From southernliving.com
Servings 6Total Time 30 mins
ONE-POT WHITE WINE PASTA WITH MUSHROOMS AND LEEKS
From foodandwine.com
SWEET LEEK CARBONARA | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
CREAMED CORN PASTA RECIPE - FOOD & WINE
From foodandwine.com
EASY CREAMY CORN PASTA • SALT & LAVENDER
From saltandlavender.com
HOW TO MAKE CREAMY CORN AND LEEK PASTA | RACHAEL RAY
From youtube.com
SAUTéED LEEK AND BUTTER BEAN TOASTS RECIPE - FORKS OVER KNIVES
From forksoverknives.com
CHICKEN, LEEK AND SWEETCORN HAND PIES - FOOD24
From food24.com
GOCHUJANG PASTA (EXTRA CREAMY & VELVETY) | I HEART UMAMI®
From iheartumami.com
SHEET-PAN CREAMY SALMON, LEEKS AND POTATOES RECIPE - COOK.ME …
From cook.me
OUR BEST CREAMY PASTA RECIPES - FOOD & WINE
From foodandwine.com
CREAMY ONE-POT SPAGHETTI WITH LEEKS RECIPE - ASHLEY …
From foodandwine.com
CREAMY CHICKEN, SWEETCORN AND LEEK PASTA - IRELAND COOKS
From irelandcooks.com
LEEKS - RECIPES, STORIES, SHOW CLIPS + MORE | RACHAEL RAY SHOW
From rachaelrayshow.com
HOW TO MAKE CREAMY CORN AND LEEK PASTA | RACHAEL RAY
From rachaelrayshow.com
CREAMY CORN AND LEEK PASTA | RACHAEL RAY RECIPE
From rachaelray.com
CARAMELIZED LEEK PASTA • BAKERITA
From bakerita.com
CREAMY SALMON PASTA | TESCO REAL FOOD
From realfood.tesco.com
COOKING WITH PACKAGED FOOD IS GREAT, ACTUALLY
From lifehacker.com
CREAMY LEEK PASTA - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love