Pappardelle Pasta with Corn & Basil Cream Sauce

The silky ribbons of Pappardelle Pasta with Corn & Basil Cream Sauce create a symphony of summer flavors that dance across your palate with each twirl of your fork. This luxurious yet surprisingly simple dish combines the sweetness of fresh corn, the aromatic punch of basil, and the velvety richness of cream to create a pasta experience that’s both comforting and elegant. The wide pappardelle noodles perfectly capture the sauce, ensuring each bite delivers maximum flavor. You’ll learn how to create a restaurant-quality pasta dish that celebrates seasonal ingredients while impressing everyone at your table.

Why You’ll Love This Recipe

The Pappardelle Pasta with Corn & Basil Cream Sauce strikes that perfect balance between indulgence and freshness that makes it impossible to resist. The sweet pops of corn kernels provide a delightful textural contrast against the wide, silky pappardelle ribbons, while the herb-infused cream sauce clings beautifully to every strand of pasta. What makes this dish truly special is how it transforms humble ingredients into something that feels sophisticated enough for company yet simple enough for a weeknight.

The preparation is surprisingly straightforward – most of the magic happens in one pan, minimizing cleanup. Plus, it’s incredibly versatile; the dish works beautifully as a vegetarian main course but can easily accommodate additions like grilled chicken or shrimp for protein lovers. Best of all, this corn and basil cream pasta comes together in under 30 minutes, making it perfect for those evenings when you want something that tastes like it took hours but fits into your busy schedule.

Ingredients

For the perfect Pappardelle Pasta with Corn & Basil Cream Sauce, you’ll need:

• 8 oz (225g) dried pappardelle pasta (or fresh, if available)
• 3 cups (about 4 ears) fresh corn kernels, cut from the cob
• 1 medium shallot, finely diced (about ¼ cup)
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• ½ cup (120ml) reserved pasta water
• 1 cup (25g) fresh basil leaves, plus extra for garnish
• ¼ cup (25g) grated Parmesan cheese, plus extra for serving
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) olive oil
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Fresh corn is non-negotiable for this recipe – its natural sweetness and texture create the foundation of the dish. Look for corn with bright green, tightly wrapped husks and silky tassels. The combination of fresh basil and sweet corn creates that signature summer pasta flavor that makes this dish so memorable.

Pro Tips

Master the Pasta Water Technique: Always reserve at least ½ cup of starchy pasta water before draining your pappardelle. This liquid gold contains starches that help emulsify the cream sauce, creating that silky texture that clings perfectly to each pasta ribbon. Add it gradually to achieve the perfect consistency – you may not need the entire amount.

Perfect Your Corn Preparation: For the sweetest flavor and best texture in your Pappardelle Pasta with Corn & Basil Cream Sauce, avoid pre-cut frozen corn. Instead, shuck fresh corn and stand each cob upright in a wide, shallow bowl. Use a sharp knife to cut downward, allowing the kernels to fall into the bowl rather than scatter across your counter. For additional depth of flavor, reserve two ears of corn to char slightly in a dry skillet before adding to the sauce.

Time Your Basil Addition Perfectly: Add basil at the end of cooking, just before serving, to preserve its vibrant color and aromatic qualities. For maximum flavor infusion, tear larger leaves rather than chopping them, which releases more of the essential oils. Reserve a few whole leaves for garnish, adding both visual appeal and an additional burst of freshness to the finished Pappardelle Pasta with Corn & Basil Cream Sauce.

Instructions

Step 1: Prepare the Pasta

Bring a large pot of heavily salted water to a rolling boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually 8-10 minutes for dried or 2-3 minutes for fresh. Remember that wide pappardelle noodles need plenty of water to move freely and cook evenly. About 2 minutes before the pasta is done, scoop out ½ cup of pasta water and set aside. Drain the pasta but don’t rinse it – that starch will help the sauce adhere to your noodles.

Step 2: Start the Sauce Base

While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. When the butter has melted, add the diced shallot and cook for 2-3 minutes until translucent but not browned. Add the minced garlic and red pepper flakes (if using) and cook for an additional 30 seconds until fragrant. Be careful not to burn the garlic, as it will create a bitter flavor in your Pappardelle Pasta with Corn & Basil Cream Sauce.

Step 3: Add Corn and Create the Cream Sauce

Add the corn kernels to the skillet and sauté for about 3-4 minutes until they brighten in color and become slightly tender. Season with salt and pepper. Pour in the heavy cream, reduce the heat to medium-low, and let it gently simmer for 5 minutes until it begins to thicken slightly. The cream will take on the sweet flavor of the corn, creating the foundation of your sauce.

Step 4: Combine Pasta with Sauce

Add the drained pappardelle directly to the skillet with the sauce. Toss gently to coat each ribbon of pasta, adding reserved pasta water a little at a time to reach your desired consistency. The sauce should cling to the pasta without pooling in the bottom of the pan. Sprinkle in the Parmesan cheese and continue tossing until it melts into the sauce, creating a velvety texture.

Step 5: Finish and Serve

Remove the skillet from heat and tear in most of the fresh basil leaves, reserving a few for garnish. Toss once more to incorporate the basil, which will wilt slightly from the residual heat. Taste and adjust seasoning as needed. Serve your Pappardelle Pasta with Corn & Basil Cream Sauce immediately in warmed bowls, garnished with additional basil leaves, freshly ground black pepper, and extra Parmesan cheese if desired.

Variations

Protein-Packed Version: Transform your Pappardelle Pasta with Corn & Basil Cream Sauce into a heartier meal by adding protein. Grilled shrimp makes a perfect pairing – simply season 1 pound of peeled shrimp with salt, pepper, and a touch of lemon zest, then quickly sauté them separately and fold into the pasta at the final step. Alternatively, add 2 cups of shredded rotisserie chicken or strips of prosciutto for a delicious variation that maintains the dish’s elegant appeal.

Dairy-Free Alternative: Create a lighter version of this corn basil pappardelle by substituting the heavy cream with ¾ cup of full-fat coconut milk mixed with ¼ cup of unsweetened almond milk. This creates a similarly creamy texture while adding a subtle sweetness that complements the corn. Skip the Parmesan cheese or replace it with 2 tablespoons of nutritional yeast and a squeeze of lemon juice to maintain the savory depth. This variation makes the dish suitable for those avoiding dairy while preserving the luxurious mouthfeel.

Autumn Adaptation: When corn season ends, transition this recipe into fall by replacing the corn with 2 cups of cubed butternut squash, roasted until caramelized and tender. Swap the basil for sage, using about 2 tablespoons of fresh chopped leaves, and add ¼ cup of toasted walnuts for texture. This variation maintains the spirit of the Pappardelle Pasta with Corn & Basil Cream Sauce while adapting to seasonal availability.

Storage and Serving

This Pappardelle Pasta with Corn & Basil Cream Sauce is best enjoyed immediately after preparation when the pasta is perfectly al dente and the sauce is at its creamiest. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of cream or milk and warm gently over medium-low heat, stirring frequently to prevent the sauce from separating.

For an elegant presentation, serve this summer pappardelle pasta alongside a simple arugula salad dressed with lemon juice and olive oil – the peppery greens perfectly complement the sweet corn and basil flavors. For a more substantial meal, pair with garlic bread or rosemary focaccia to soak up every last drop of the luxurious sauce. This dish also pairs beautifully with a chilled glass of Pinot Grigio or Sauvignon Blanc, whose bright acidity cuts through the richness of the cream sauce while enhancing the herbaceous notes of the basil.

FAQs

Can I use frozen corn instead of fresh?
While fresh corn provides the best flavor and texture for Pappardelle Pasta with Corn & Basil Cream Sauce, you can substitute frozen corn in a pinch. Thaw completely and pat dry before adding to remove excess moisture that could water down your sauce.

What can I substitute for pappardelle pasta?
If you can’t find pappardelle, use another wide pasta like fettuccine or tagliatelle. Even regular linguine will work, though the wider noodles are ideal for capturing the cream sauce.

Is there a lighter alternative to heavy cream?
Yes, you can use half-and-half or a mixture of whole milk and butter (1 cup milk + 2 additional tablespoons butter). The sauce won’t be quite as rich but will still be delicious.

Can I make this dish ahead of time?
This pasta is best made just before serving. If needed, prepare the sauce up to a day ahead and refrigerate, then reheat gently and toss with freshly cooked pasta before serving.

How can I add more vegetables to this dish?
For a veggie boost, add 1 cup of halved cherry tomatoes when you add the corn, or stir in 2 cups of baby spinach just before serving until wilted.

Conclusion

This Pappardelle Pasta with Corn & Basil Cream Sauce is comfort food at its finest — a celebration of summer’s bounty transformed into a silky, indulgent pasta dish that feels like a warm embrace. It’s the kind of dish that bridges the gap between everyday cooking and special occasion dining, equally at home on a busy Tuesday night as it is at a weekend dinner party. The combination of sweet corn, aromatic basil, and luxurious cream creates a dish that’s both remarkably simple and wonderfully sophisticated. Make this pasta when you’re craving something that tastes of summer sunshine and feels like a well-deserved hug on a plate.

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