16 ounces orecchiette pasta (or any short pasta)
2 tablespoons unsalted butter
1 medium leek
2 cloves garlic, minced or pressed
2 teaspoons salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
2 tablespoons all-purpose flour
4 ears fresh or 2 cans of corn (about 3 cups)
½ cup shredded parmesan cheese (naturally low in lactose)
1 teaspoon lemon juice
2 teaspoons lemon zest (optional)
1 cup fresh basil
½ cup reserved pasta water (if needed)
- 1.
Cook pasta according to package directions in salted water (we recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Before draining, scoop out about ½ cup of the starchy pasta water and set aside. Then drain the pasta.
- 2.
While the pasta is cooking, make the sauce.
- 3.
Thoroughly wash the leeks to remove any dirt, then discard the tough dark green tops. Thinly slice the tender white and light green parts of the leek.
- 4.
Slice the corn kernels off the cob. Then take each ear of corn and use the back of your knife to scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the sauce.
- 5.
In a large skillet, melt the butter over medium heat. Add in the sliced leeks, garlic, salt, pepper, and red pepper flakes and cook until soft and aromatic, about 5 minutes.
- 6.
Add in the flour and stir to combine. Allow the flour to cook for 1 minute, then slowly whisk in the LACTAID® Calcium Enriched Reduced Fat 2% Milk.
- 7.
Add in the fresh corn, reduce the heat to low, and continue to cook until the sauce has thickened enough to coat the back of a spoon.
- 8.
Then stir in the parmesan, lemon juice, lemon zest, and fresh basil.
- 9.
Add the al dente pasta to the sauce and toss gently to combine for 1-2 minutes or until the sauce thickens up and coats the noodles. If needed, add in the reserved pasta water ¼ cup at a time to loosen the sauce.
- 10.
Remove from the heat and serve immediately.
- 11.
Tip: This creamy corn pasta is best eaten the same day but will keep in an airtight container in the fridge for up to 3 days. The pasta will soak up the sauce in the fridge, so it's best to gently reheat on the stove with a little milk or water to add more moisture.
Serving Size
1 bowl (⅙ of completed recipe)
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 438 |
Total Fat | 10g |
Saturated Fat | 5g |
Cholesterol | 22mg |
Sodium | 923mg |
Total Carbohydrate | 74g |
Dietary Fiber | 5g |
Total Sugars | 10g |
Protein | 17g |
Calcium | 280mg |
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Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
