The first spoonful of this vegan creamy blackened corn cavatappi I put in my mouth was life changing. I realized this may be the best summer inspired pasta I have ever had. Roasted corn tossed in blackened seasoning. The creamiest, lemony, spiced sauce made with silken tofu. All mixed together with cavatappi, this pasta recipe is incredible. It can be made completely gluten-free by using gluten-free pasta. Plus you can add any veggies or protein you want to it! Broccoli and tofu would be perfect!
What You Need For This Creamy Corn Pasta:
- Smoked Paprika, Garlic and Onion Powder, Thyme, Cayenne and Black Pepper, Basil and Oregano: These create your blackened seasoning.
- Fresh Corn: You can use canned or frozen, but I prefer fresh.
- Silken Tofu: This is what makes this dairy free sauce so creamy.
- Garlic, Lemon Juice and Veggie Broth: For the sauce.
- Vegan Parmesan: I used Follow Your Heart brand.
- Olive Oil: For roasting the corn.
- Cavatappi: Or any other short pasta.
This vegan creamy blackened corn cavatappi is something I would totally make for guests. Especially the ones who say they don’t like vegan food. This would change any hater’s mind. The spicy corn and the garlicky cream sauce with pasta is spectacular. Even though this cream sauce feels super decadent, it is mostly made with tofu and broth. Making this only seem unhealthy, but in truth it is high in protein and pretty low calorie!
Why Should You Make This Summery Dinner?
- It is so easy to make.
- A perfect use for that summer corn.
- The homemade blackened seasoning is wonderful!
- This cream sauce is made with tofu.
- The cream sauce and spicy roasted corn put together is incredible.
Vegan Creamy Blackened Corn Cavatappi
Ingredients
Blackened Seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon Dried basil
- 1/4 teaspoon Dried oregano
For The Pasta
- 4 Cobs of Corn*
- 1 Tablespoon Olive oil
- 12 Ounces Cavatappi or other short pasta
- 1 Block(15oz) Silken tofu
- 4 Cloves Garlic
- 1/4 Cup Vegetable broth
- 1-2 Teaspoons Lemon juice
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400 degrees(F).
- Make the blackened seasoning by whisking together all the herbs and spices in a small bowl. Set aside.
- Cut the corn kernels off the cobs and put the corn into a medium sized mixing bowl. Pour the olive oil over the corn and then 1/2 of the blackened seasoning and a pinch of salt. Toss to coat the corn in the seasoning.
- Pour the corn onto a baking sheet and spread it out evenly. Roast for 15 to 20 minutes or until the corn is tender and golden.
- While the corn roasts, cook the pasta according to package directions. Drain when al dente.
- You can make the sauce while the pasta and corn are cooking. Add the tofu, garlic, broth, lemon juice, the remaining blackened seasoning, and a pinch of salt to a blender. Blend on high until completely smooth.
- Once you have drained the pasta, add the sauce to the pot you cooked the pasta in. Heat the sauce on medium high.
- Add the parmesan to the sauce and stir until the parmesan has melted into the sauce. Taste and adjust seasonings.
- Pour the pasta back into the pot with the sauce and toss to coat them pasta.
- Add the roasted corn, stir and then serve!
Video
Notes
Nutrition
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