Brown Butter Corn Pasta Alfredo

Name: Brown Butter Corn Pasta Alfredo
Cook time: 15 min
Yield: 6 servings
Ingredients: 8 tablespoons salted butter; 0.25 cup fresh sage leaves; 2 cups corn; 6 cloves garlic chopped; 0 to taste chili flakes; 0 to taste salt; 0 to taste black pepper; 1 pound pasta short or long cut; 0 to taste salt; 6 ounces cream cheese at room temperature; 2 cups whole milk; 1.5 cups parmesan cheese; 0.5 cup blue cheese crumbled, optional; 0 to taste salt; 0 to taste black pepper; 0 parmesan cheese extra for serving

Creamy with warming notes of sage, sweetness from the corn, and nuttiness from the brown butter!

Original recipe source

Cook time: 15 minutes

Servings: 6

Ingredients

8 tablespoons salted butter
0.25 cup fresh sage leaves
2 cups corn
6 cloves garlic chopped
0 to taste chili flakes
0 to taste salt
0 to taste black pepper
1 pound pasta short or long cut
0 to taste salt
6 ounces cream cheese at room temperature
2 cups whole milk
1.5 cups parmesan cheese
0.5 cup blue cheese crumbled, optional
0 to taste salt
0 to taste black pepper
0 parmesan cheese extra for serving

Instructions

Melt the butter with the sage leaves in a large skillet set over medium heat. Cook for 2 minutes, then add the corn, garlic, salt, pepper, and chili flakes. Cook for 5 minutes, until the butter is browned. Remove from the heat.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
To the hot pot, add the cream cheese, stirring until melted. Slowly whisk in the milk until smooth. Set over medium heat and bring the sauce to a simmer. Cook 5 minutes, until thickened slightly.
Stir in the parmesan and blue cheese (if using) and season with salt and lots of pepper.
Toss in the pasta, stir in the corn and brown butter, then remove from the heat. Divide the pasta between plates. Serve with extra parmesan. Eat and enjoy immediately.