Creamy Corn Pasta

Haaaapppppyyy corn season! This dish is so easy, delicious, and works served hot or cold.

Ingredients:

• 8 oz pasta, I used rigatoni

• 1/4 C reserved pasta water

• Sunflower oil

• 2 ears of corn

• 1 jalapeño, halved and deseeded

• 3 cloves garlic

• 1 shallot, halved

• 1/2 C cilantro

• 1/4 C basil

• Juice of half a lime, save zest for garnish

• 2 oz vegan feta cheese

• 1/2 C soy milk

• Salt to taste

Method:

1. Cook pasta in heavily salted water according to box directions. Reserve a quarter cup of pasta water.

2. Heat sunflower oil on a cast iron pan on medium/low heat. Cook corn, jalapeño, garlic, and shallot until charred, roughly 10 minutes, and remove from pan. Reference video for ideal color.

3. Cut the kernels off the corn and place in a blender with the jalapeño, garlic, shallot, cilantro, basil, lime juice, vegan feta, soy milk, and salt. Blend until smooth.

4. Pour over the pasta with the reserved pasta water and stir until combined. Garnish with basil, lime zest, and vegan feta. Serve & enjoy!