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Home » Creative Recipes » Cuisine » American » Creamy Corn, Peas and Pasta

Creamy Corn Peas and Pasta

Creamy Corn, Peas and Pasta

BY: Michele
PUBLISHED: Dec 4, 2013
UPDATED: Jun 30, 2020
7 Reviews / 5 Average
2 Comments
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Creamy Corn Peas and Pasta

Creamy Corn, Peas and Pasta is a delicious, versatile pasta dish that can be used as a side dish or a vegetarian main dish.  Add some chicken and you have a great hot lunch, or serve cold for a fantastic pasta salad.

I made this for a quick and easy lunch using pantry ingredients.  This creamy pasta dish includes pasta, peas, mushrooms, and corn in a flavorful cream sauce.  It will work wonderfully with whichever pasta and vegetables you have in your house.

Add a great cream sauce and you have a delicious dish.

If you like this recipe, be sure to check out my other corn recipes, such as Instant Pot Corn Chowder, Maque Choux, and Mexican Street Corn Salad.

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5 from 7 votes

Creamy Corn, Peas and Pasta

Creamy Corn, Peas and Pasta is a delicious, versatile pasta dish that can be used as a side dish or a vegetarian main dish.
Course Side Dishes
Cuisine American
Keyword Creamy Corn Peas and Pasta, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 30
Calories 92kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 8 ounces 1/2 box pasta (works great with rotini or shell pasta)
  • 15 ounces corn, drained
  • 12 ounces frozen peas and mushrooms
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups half and half
  • 2 teaspoons minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 cup shredded Italian style cheese
  • salt and freshly cracked black pepper to taste
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Instructions 

  • Prepare the pasta according to the package directions and drain.
  • Microwave the frozen peas and carrots according to package directions.
  • In a large saucepan, melt 2 tablespoons of butter. Stir in garlic and crushed red pepper and cook for about 1 minutes. Add 2 tablespoons of flour. Stir for a couple of minutes until it makes a paste. Pour in the half and half and stir continuously for about 7 minutes until thickened.
  • Add in the drained pasta, corn, and drained peas and mushrooms. Stir in the shredded cheese. Add salt and pepper to taste.

Nutrition

Calories: 92kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 38mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg

 

Filed Under: American, July 4th, Lunch, Memorial Day, Pasta, Pasta Salads, Quick and Easy, Sauces, Side Dishes, Stove Top, Summer, Vegetables Tagged With: corn, corn recipe, Corn Salad, corn side dish, salad, summer

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author, recipe developer, and photographer. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot recipes and Southern and Mexican cuisines.

Comments

  1. Marie says

    May 11, 2022 at 3:37 pm

    Can I use whole milk instead??

    Reply
    • Michele says

      May 11, 2022 at 7:10 pm

      Hi Marie,

      Yes, you can use whole milk instead of half and half.

      Thanks,

      Michele

      Reply

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About Me

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes. Read More…

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