Fettuccine & Sweet Corn Cream is a dish that marries creamy indulgence with the natural sweetness of summer corn. Each bite offers a luscious, velvety sauce that clings perfectly to tender fettuccine strands, creating a harmonious blend of textures. The subtle sweetness of the corn balances the richness of the cream, while a hint of garlic and Parmesan adds depth. Ready in just 30 minutes, it’s a quick yet luxurious meal that feels like a celebration of seasonal flavors.

This recipe is a delightful way to savor the essence of summer in every forkful. The corn’s natural crunch contrasts beautifully with the smooth pasta, while fresh herbs add a bright, aromatic finish. Whether it’s a cozy weeknight dinner or a special occasion, this dish promises to impress with its simplicity and elegance. It’s comfort food with a gourmet twist, perfect for anyone who loves a meal that’s both effortless and unforgettable.

Ingredients for Fettuccine & Sweet Corn Cream

For the sweet corn cream: (makes 2 cups, you will have extra)
1½ cups almonds, blanched, skins removed*
1½ cups corn kernels, blanched (fresh or frozen)
1 cup water
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons minced onion
Juice of ½ lemon
1-2 tablespoons agave or honey (to taste)
Sea salt
For the pasta toss:
8 ounces fettuccine (or pasta of your choice – feel free to sub in whole grain or gluten free)
¾ cup corn kernels (in addition to the corn that is in the sauce recipe above)
2 cups uncooked arugula or spinach
½ cup (or more) of reserved pasta water
½ – ¾ cup sweet corn cream sauce, from above (as much or little as you like)
¼ cup basil, chopped or torn
Juice of ½ lemon, to taste
Sea salt and fresh black pepper
Red pepper flakes (optional)

Step-by-Step Instructions

Make the sweet corn cream: In a high-speed blender (we used a Vitamix), puree the almonds, corn, water, olive oil, garlic, onion, lemon, 1 tablespoon agave, and a pinch of salt. Taste and adjust. If you want it more sweet, add more agave. If you want it more tart, add more lemon, or if more rich, add more olive oil. And, of course, add salt to taste.
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse, reserving at least ½ cup pasta water.
Prepare the pasta toss: In a large bowl place the loose corn kernels and arugula. Scoop cooked pasta noodles on top along with some of the reserved starchy pasta water.
Combine and toss: Spoon in the almond cream, a little at a time, along with more pasta water, tossing as you go to wilt the arugula and thin out the cream sauce. Continue, adding more sauce, salt, pepper, the basil, another few squeezes of lemon, and the red pepper flakes, if using. Taste as you go. Use as much or little of the cream sauce as you like. This can be a very light dish, or a more rich one depending on what you’re in the mood for.

Customize Your Creamy Pasta Experience

This recipe is incredibly versatile! If you’re craving a richer dish, add a splash of heavy cream or a dollop of mascarpone to the sweet corn cream. For a protein boost, toss in grilled chicken, shrimp, or crispy tofu. If you’re feeling adventurous, sprinkle toasted breadcrumbs or crushed pistachios on top for added texture.

Perfect Pairings for Your Pasta

Serve this dish with a side of garlic bread or a light, refreshing salad like a cucumber-tomato mix with a lemon vinaigrette. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the creamy, tangy flavors beautifully. For a non-alcoholic option, try sparkling water with a squeeze of lime.

Storing and Reviving Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk to the pasta and warm it gently on the stovetop over low heat, stirring occasionally. This helps restore the creamy texture without drying it out.

Quick Tips for Effortless Prep

Save time by using pre-minced garlic and onion or a food processor to chop them quickly. If you’re short on time, skip blanching the almonds and use almond flour instead. For an even faster meal, prepare the sweet corn cream ahead of time and store it in the fridge for up to 2 days.

Equipment Essentials for Success

A high-speed blender, like a Vitamix, is key for achieving the silky smooth texture of the sweet corn cream. If you don’t have one, a regular blender will work, but you may need to blend longer and strain the mixture for a smoother consistency. A large pot for boiling pasta and a colander for draining are also must-haves.