Sauté: cheese, pasta, thyme, mushroom, and corn
How will you prepare corn, cheese, pasta, and mushrooms?
The combination of cheese, corn, and pasta will get you started for protein, veggies, and carbs. Add some flavor and fun by incorporating thyme and mushroom into the meal.
You might want to combine the ingredients into a single meal — on a sheet pan or in a crock pot, for example — or separate them into multiple dishes. Whatever you decide, we suggest you sauté at least one of the dishes.
Mushroom Sweet Corn Pasta
Earthy mushrooms, charred corn, and a light cream sauce come together for a delicious pasta dish.
Prep time: 10 minutes; cook time: 20 minutes.
Ingredients
- 2 ears of corn
- 12 oz brown mushrooms, thinly sliced
- 1 teaspoon finely chopped thyme (about 3-4 sprigs of thyme)
- Parsley, chopped
- 1/2 tablespoon minced garlic
- 1/4 cup freshly grated parmesan cheese (plus more, to serve)
- Salt
- 8 oz pasta, preferably orecchiette
- Olive oil
- 1 tablespoon butter
- Pepper
- 1/4 cup heavy cream
Instructions
- Separate the corn kernels from the cobs. Slice the mushrooms, chop the thyme, parsley and garlic, and grate the parmesan cheese.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook to near al dente, reserving about 2/3 cup of the cooking liquid.
- Heat olive oil in a sauté pan over medium heat. Add the corn kernels and sauté for 2–3 minutes. Transfer to a plate.
- Add more oil if necessary and increase the heat to medium-high. Add the mushroom slices and sauté until they are browned. Add butter, garlic and thyme. Season with salt and pepper and sauté until butter is melted and dish is fragrant.
- Add reserved pasta cooking liquid and heavy cream to the mushroom mixture. Add the pasta, corn kernels, and parmesan and toss to combine. Season with salt and pepper.
- Transfer to serving plates, garnish with parsley and more parmesan, and serve.