This sun-dried tomato pasta with corn is unbelievably easy to make, and you need just five ingredients for this tasty vegan dinner recipe.
How luscious does that tomato pasta with corn look?! This vegan dinner recipe makes good on all the yummiest summer produce, including fresh sweet corn, basil, and tomatoes.
For this recipe, I use a mix of sun-dried tomatoes and fresh tomatoes to get even more depth of flavor. I love Kazzen’s sun-dried tomatoes because they’re preserved with garlic which adds a bit of extra flavor. Any sun-dried tomato in oil will work here! Be sure to use a tablespoon of tomato oil as the cooking oil for the recipe!
The great thing about this vegan dinner recipe is its versatility. No fresh corn? Use frozen. No cherry tomatoes? A can of diced tomatoes will work just fine. No sun-dried? Use all fresh or canned tomatoes instead. Th
How to make this sun-dried tomato pasta with corn recipe:
Making this recipe is such a breeze. Start by cooking the sun-dried tomatoes in a bit of the oil from the jar. Add the corn, cut from the cob, and cook for a few minutes more. Be sure to save those corn cobs for stock! You can keep them in the freezer. Add in a bit of water or veggie stock, and then bring to a boil. Throw in the halved cherry tomatoes and then reduce the heat and simmer for 15–20 minutes. The liquid in the sauce should reduce by about half.
Finish the sauce with fresh basil and plenty of salt and pepper, and crushed red pepper to taste.
As the sauce simmers, cook up the pasta and reserve about 1/3 a cup of the pasta cooking water.
Add the pasta cooking water to the sauce and bring it to a boil. From there, add in the cooked pasta and toss to coat for 1–2 minutes or until the pasta is super glossy.
That’s it! Just a few ingredients and about 40 minutes from start to finish. What can be better?
Want more vegan recipes? Be sure to follow my vegan recipe blog, Exploring Vegan, for tons more vegan recipes!
Sun-Dried Tomato Pasta with Corn
- Wide pot
- Large pot
- ½ cup sun-dried tomatoes diced
- 1 tablespoon of the oil from the sun-dried tomatoes
- 4 ears of sweet corn husked and cut from the cob
- 1 cup water or vegetable stock
- 1 pint cherry tomatoes halved
- 1 ounce fresh basil thinly sliced, a few leaves left whole and reserved for garnish
- 16 ounces dry rigatoni or orecchiette
- Salt, pepper, and crushed red pepper to taste
- Extra virgin olive oil for garnish
Cook the sun-dried tomatoes and corn:
- Add 1 tablespoon of oil from the jar of sun-dried tomatoes to a wide pot. Turn the heat to medium.
- Once hot, add the diced sun-dried tomatoes and cook for 5 minutes until softened. Add the corn and cook an additional 3–5 minutes. Season with salt, pepper, and crushed red pepper to taste.
Simmer the sauce:
- Pour in the water or vegetable stock and bring to a boil. Add the halved cherry tomatoes, reduce heat, and simmer for 15–20 minutes. The liquid should reduce by half. Taste and season once more to your preferences.
- Finish the sauce by adding the sliced basil and toss to combine.
Boil the pasta:
- As the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve 1/3 cup of the pasta cooking water and then drain the pasta.
Finish the sauce:
- Add the pasta cooking water to the sauce and bring it to a boil. Add the pasta and reduce heat to low. Toss to coat for 1–2 minutes until glossy. Then, turn off the heat and season one final time to your preferences.
- Divide the cooked pasta between bowls. Garnish with a few basil leaves and a drizzle of extra virgin olive oil, if you like. Enjoy!