Sounds like an odd combo, right? I know, but trust me when I tell you it is super tasty! I love the flavor combo of corn and mushrooms to begin with and then add in garlic and pasta and seriously… yum! It’s perfectly Springy and perfectly delightful! THE best part about this dish? In the time it took to boil the water and cook the pasta, dinner was done! Yup, this only takes about 15 minutes to make. Give this one a try asap!
Mushroom and Corn Pasta
Serves 2
What you’ll need:
1/2 lb. pasta
8 oz. of your favorite mushrooms (I used baby portobellos), sliced
1 large ear of corn (or two small ones), zipped
4 cloves of garlic, chopped
a handful of chives chopped
2 tbsp. Earth Balance or you favorite butter substitute or butter
drizzle of olive oil
salt and pepper
What you’ll do:
Get your pasta water on to boil. In a large frying pan over medium heat melt the butter and a few drizzles of olive oil (a tbsp. or two). Add in the mushrooms and pinch of salt and stir to coat. When the water is boiling, add in a small handful of salt and your pasta. Stir and cook until al dente or about 7-8 minutes. When the mushrooms begin to get soft, toss them and add in the garlic and corn. And when your pasta is ready, drain and pour the pasta into the frying pan with the mushrooms. Toss to coat pasta in the buttery, mushroomy liquid! Add a few more drizzles of olive oil if the pasta is too dry. Serve warm topped with the chopped chives.
I would love to tell a glorious story about how I carefully paired these ingredients to create this spectacular salad, but in reality in a 15 second thought process I had all items in a bowl and was tasting away. That said, it really is a special salad! The sweet corn, smooth avocado, yummy tomato, and pop of parsley are a heavenly combo. I plan on serving this salad at the first bbq of the year! This salad is super duper easy and so fast to make! Hope you enjoy it!
