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Export 9 ingredients for grocery delivery
Step 1
Once the cashews have soaked, make the cashew cream sauce, drain them and add them to a blender.
Step 2
Then add the veggie broth, 1 tablespoon lemon juice, garlic and a pinch of salt and pepper. Blend on high, scraping down the sides as needed until the sauce is super smooth. It may take a minute or Set aside.
Step 3
Now cook the pasta according to package directions.
Step 4
While the pasta is cooking, cut the kernels of corn off the cob. Then heat the olive oil in a large non-stick skillet on medium high. Then add the corn kernels and a pinch of salt and pepper.
Step 5
Saute, reducing heat as needed, for 3-4 minutes or until the corn has browned slightly. Remove from heat.
Step 6
When the pasta is done, drain and return to the pot. Then pour in the cashew cream sauce you made. Toss to combine.
Step 7
Now add the corn, basil, remaining 1 tablespoon of lemon juice, lemon zest and a pinch of salt and pepper. Toss to combine everything. Taste and adjust seasoning. Serve!
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