Description
A creamy one-pot pasta packed with sweet corn, tomatoes, Parmesan, coconut cream, and chili crisp for a bold and comforting dinner.
Ingredients
1 tablespoon unsalted butter or olive oil
1 3/4 cups fresh or frozen corn kernels
1 small yellow onion, finely chopped
3 cups cherry or grape tomatoes
3 cloves garlic, thinly sliced
12 ounces dried spaghetti or linguine
4 1/2 cups water
1/4 teaspoon kosher salt, plus more to taste
2/3 cup coconut cream
1 1/2 cups finely grated Parmesan cheese, plus more for serving
2 to 3 tablespoons chili crisp, plus more to taste
2 tablespoons fish sauce
2/3 cup fresh basil leaves, thinly sliced
Instructions
1. Heat the butter or olive oil in a large, deep skillet over medium-high heat. Add the corn, onion, tomatoes, and garlic. Cook for about 5 minutes, stirring often, until the onion softens and the vegetables begin to lightly brown.
2. Add the pasta, water, and kosher salt. Bring everything to a boil over medium-high heat. Cook, turning the pasta often with tongs, until the pasta is tender and most of the liquid has been absorbed, about 8 to 14 minutes.
3. Remove the skillet from the heat. Stir in the coconut cream, Parmesan cheese, chili crisp, and fish sauce until the sauce turns creamy and the cheese melts smoothly.
4. Taste and adjust with more salt or chili crisp as needed. Finish with sliced basil and serve with extra Parmesan cheese.
Notes
Frozen corn works well when fresh corn is unavailable.
Adjust the chili crisp amount depending on your preferred spice level.
Add a splash of water while reheating leftovers to keep the sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Dinners
- Method: One-Pot
- Cuisine: American