Tagliatelle with corn crema and tomatoes

  • Author: BribedWithFood
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 2
  • Category: Main Courses
  • Cuisine: Italian


  1. 200gr tagliatelle (I used squid ink pasta as that is what I had, but plain tagliatelle will work too!)
  2. 2 cups slow roasted cherry tomatoes (defrosted if you were hiding them in the freezer like moi)
  3. 2 spring onions finely chopped
  4. 1 small onion finely chopped
  5. 2 big garlic cloves crushed
  6. Kernels of 2 corn ears previously blanched
  7. 1 cup of vegetable stock
  8. Salt to taste
  9. Juice of 1 lime
  10. 2 tbsp Extra virgin olive oil
  11. 1/4 cup parsley roughly chopped


  1. Heat 1 tablespoon (15 ml) of the oil in a frying pan over slow heat. Add the garlic and onion and sweat it until it is soft but not browned – About 5 minutes.
  2. Add the corn kernels and the stock and simmer for about 5 minutes.
  3. Taste the mixture and add salt if needed.
  4. Transfer the mixture to a food processor and puree until smooth.
  5. Return the corn cream to the pan and add the tomatoes
  6. Bring a pot of salted water and cook the pasta to be ‘al dente’ (1-2 minutes less than indicated in the pack)
  7. Add 4 tbsp of the pasta water to the crema
  8. Drain the pasta, add it to the frying pan and sauté over high heat for a minute or two until the cream fully coats the pasta.
  9. Turn off the heat, add the spring onions, remaining evoo, lime juice and parsley.

Keywords: pasta, vegetarian, Italian food

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