Step 1

If using fresh corn, brush it in olive oil and char on a griddle pan turning every 3-4 minutes or so. I tend to char 4 cobs at once and use leftover throughout the week. If using defrosted corn (or shaved fresh corn), you char it on an oiled skillet first to amplify its flavour.

Step 2

IF USING GREEN BEANS, cook them in your pasta cooking water before you cook your pasta (fishing them out with a slotted spoon before adding pasta) or you can steam them above the cooking pasta. Depending on their freshness they take approx. 5 min to cook.

Step 3

Heat up 2 tbsp of olive oil in a large pan on low heat.

Step 4

Add garlic and sautee on a very low heat, stirring frequently until fragrant and softened but not browned - about 2 minutes.

Step 5

Put halved cherry toms in the garlicky oil cut side down. Season with some salt and pepper and pinch of chilli flakes.

Step 6

Sautee tomatoes in the garlicky oil until softened, stirring frequently - about 4 minutes. Put the tomatoes aside leaving as much oil as you can in the pan.

Step 7

Cook your pasta al dente saving ½ cup (120 ml) of pasta cooking water just before you drain it.

Step 8

Place 1 cup (140 g) of corn kernels in a blender with garlicky oil from the pan, vegan cream, lemon juice, nutritional yeast, 1 tbsp of pasta cooking water and a generous amount of salt and pepper. Blend until smooth, adjust the seasoning.

Step 9

Return the sauce to the pan, toss cooked pasta in it adding a splash more of pasta cooking water if needed. Warm up the pasta.

Step 10

Add chopped beans, tomatoes and the rest of shaved corn kernels (use as much as you wish, I used only ½ cup and saved the other ½ cup for another meal.

Step 11

Divide between 2-3 plates, sprinkle with toasted breadcrumbs and basil leaves.