Perfect Seasonal Pasta, Revisited

I posted another version of corn pasta a while back, but I think this recipe might trump it.  They’re both absolutely delicious, though.

Everything about corn entices me during the summer.  The color, the fresh, delicate taste, and its undeniable affinity for the grill, my favorite vegetable cooking apparatus.  Plus it’s a favorite of both my parents, so I knew it’d be the welcome star of this meal. I wanted to cook up something light but hearty, so I snuck the protein in through another version of tofu ricotta.  The dish ended up being a creamy, vibrant, summer delight that I’ll definitely be making again soon.

Grilled Corn Fettucine with Tofu Ricotta

I switched up the tofu ricotta for this recipe, and it turned out twice as well.

– 1 shallot, minced

– 1 clove garlic, minced

– 1 box silken tofu

– 1/2 block extra firm tofu

– 3 tablespoons nutritional yeast

– 1/2 tablespoon agave

– 1 teaspoon lemon juice

– handful parsley (optional)

– salt to taste

1. Saute shallot and garlic over medium heat (in about 1 tablespoon olive oil), until translucent and slightly golden

2. Place silken tofu, parsley, agave, lemon juice, nutritional yeast, and sauteed shallot + garlic in food processor or blender.  Process until creamy.  This will have the consistency of (shudder) mayonnaise. Transfer to a bowl.

3. Don’t get creeped out by eerily mayonnaise-y texture of mixture; proceed on to step 4

4. Crumble firm tofu over silken mixture; stir to combine; adjust salt to your taste buds

I’ve found that this tastes better if it has some time to sit and let the flavors meld.  I made it a couple hours before dinner and stored it in the fridge until ready to use.

For the pasta:

– 4 servings fettucine or pasta of choice

– 1 batch tofu ricotta, recipe above

– 3 ears of corn

1. Shuck corn and prep for grilling with a rub of olive oil and some salt and pepper

2. Grill corn for about 4 minutes per side, until slightly charred.  Alternately, roast the corn in the oven or even cut kernels from cobb and saute

3.  Cut kernels from cob. A thin serrated knife is helpful

4. Cook pasta until almost done; drain, reserving about 1/2 cup of cooking liquid

5. Put cooked pasta and reserved liquid in a large saute pan over medium heat.  Add in tofu ricotta and 3/4 of the roasted corn.  Stir and allow to cook together for 2 minutes, until pasta is well-coated with sauce.

I’m off to Arizona in the morning to build houses for the next week, so it’ll be a while until my next post!

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