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Creamy Roasted Corn Fettuccine is a dish that embodies comfort and flavor, making it a favorite among pasta enthusiasts and home cooks alike. This recipe combines the rich, creamy texture of a luscious sauce with the natural sweetness of roasted corn, resulting in a harmonious blend that tantalizes the taste buds. The versatility of this dish is notable; it can be prepared with either fresh or frozen corn, making it accessible year-round. Whether you're looking to impress guests at a dinner party or simply enjoy a cozy meal at home, this creamy fettuccine is sure to satisfy.

Creamy Roasted Corn Fettuccine

Discover the comforting delight of Creamy Roasted Corn Fettuccine, a dish that perfectly blends rich, creamy flavors with the sweetness of roasted corn. This versatile recipe can be made year-round using either fresh or frozen corn, making it a go-to for cozy dinners or special gatherings. With simple ingredients and a step-by-step guide, you'll create a satisfying meal that impresses and pleases everyone, embodying the warmth of shared meals with loved ones.
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Ingredients
  

12 oz fettuccine pasta

4 cups corn kernels (fresh, frozen, or roasted)

2 tablespoons olive oil, divided

3 cloves garlic, minced

1 small onion, finely chopped

1 cup heavy cream

1 cup vegetable broth

1/2 cup grated Parmesan cheese (plus more for serving)

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (adjust based on spice preference)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Corn (if using fresh):

    - Preheat your oven to 400°F (200°C). Spread the corn kernels on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the oven for 20-25 minutes, stirring halfway through, until the corn is lightly charred and tender. If using frozen corn, you can skip this step; it will be added during the sautéing phase.

      Cook the Fettuccine:

        - In a large pot, bring salted water to a rolling boil. Once boiling, add the fettuccine and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water; then drain the pasta and set it aside.

          Sauté the Aromatics:

            - In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for about 5 minutes until the onion turns translucent and becomes fragrant.

              Mix in the Corn and Liquids:

                - Add the roasted corn (or frozen corn if you opted for that) to the skillet along with the heavy cream, vegetable broth, dried thyme, and red pepper flakes. Increase the heat slightly and bring the mixture to a gentle simmer, allowing the flavors to meld.

                  Incorporate the Cheese:

                    - Gradually stir in the grated Parmesan cheese, seasoning the sauce with salt and pepper to taste. Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.

                      Combine Pasta and Sauce:

                        - Add the drained fettuccine directly into the skillet with the creamy sauce. If the mixture appears too thick, gradually incorporate the reserved pasta water, adding it a little at a time until you achieve your desired creaminess. Toss gently to ensure the pasta is well-coated with the sauce.

                          Serve with Style:

                            - Dish out the fettuccine while hot, garnishing each plate with freshly chopped basil leaves and additional Parmesan cheese for an extra touch of flavor. If you like a bit of heat, sprinkle a few extra red pepper flakes on top before serving.

                              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                                - Presentation Tips: For an elegant touch, serve in shallow bowls. Sprinkle with microgreens or edible flowers alongside the basil for a colorful flair. Pair with a crisp green salad for a complete meal!