Step 1

melt the butter over medium-high heat. Once melted, add the corn kernels and sauté for 7-9 minutes, stirring only every 2 minutes or so to brown the kernels. Add the garlic and green onion to the pan and cook for an additional 1-2 minutes, then remove from the heat.

Step 2

Bring a large pot of salted water to a boil, then add in the pasta and cook until al dente, according to the package instructions. Drain the pasta, but do not rinse; set aside.

Step 3

In the meantime, add half of the cooked corn mixture to a high-speed blender along with the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper. Blend until a smooth sauce forms. Return the sauce to the sauté pan over medium heat and stir occasionally. Once simmering, add the pasta and the remaining corn. Cook for an additional 3 to 5 minutes, or until the sauce has thickened and the pasta is cooked to your liking. Season with additional salt and black pepper to taste, if necessary.

Step 4

divide the pasta into serving bowls, then top with fresh basil. Serve warm; leftovers will keep in the fridge for up to 4 days.