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You are here: Home / Pasta / Bow Tie Pasta With Creamy Corn, Thyme & Parmesan Sauce Recipe

Bow Tie Pasta With Creamy Corn, Thyme & Parmesan Sauce Recipe

May 15, 2017

As I mentioned in my earlier pasta post, I had a total of two similar recipes to share this week. The first was a really nice spaghetti with lemon, black pepper and ricotta and this is a tasty bow tie pasta with a creamy corn, thyme and Parmesan cheese sauce. While I enjoyed them equally, this dish had the creamier of the two sauces. Just that gives this one a bit of an edge.

Bow Tie Pasta With Creamy Corn, Thyme & Parmesan Recipe

The Recipe

If you’re a pasta lover, you’ve most likely tasted some variation of it with a cream sauce. Personally, I love cream sauces, especially when they’re made with real cream like the one I’m going to show you below.

Today’s recipe includes a bow tie pasta shape, which is fun in and of itself. The sauce includes heavy cream, white wine, corn, thyme, onion, black pepper and Parmesan cheese, among other things. The simmering of the sauce allows all the flavors of the various ingredients to meld into one another. It’s a very nice dish that I wish I made more of. I suppose there’s always next time.

Ingredients

Serves: 4

1 Pound Dried Bow Tie Pasta
2 Tablespoons Extra-Virgin Olive Oil
1 Small Sweet Onion, Chopped
6 Teaspoons Garlic, Minced
4 Scallions, Sliced
1 Cup Dry White Wine
2 Teaspoons Dried Thyme
2 Cups Fresh or Frozen Corn Kernels
1 1/4 Cups Heavy Cream
Salt
Ground Black Pepper
1/2 Cup Parmesan Cheese, Grated

Step-by-Step Instructions

I’d like to thank Curtis Stone and his cookbook What’s For Dinner? for the inspiration behind this recipe. I changed a few things up a bit, but I mostly followed his guidelines.

Cook the Pasta

Add 4 quarts of water to a large pot and bring to a boil over high heat on your stove top. Also, add 1 tablespoon of salt to the water. When the water comes to a boil, add the pasta to it, stir, and let cook for 8 minutes. When it’s finished, the pasta should be firm to the bite.

After the pasta is done, scoop out one cup of water from the pot and reserve for later. Then, drain the pasta in a colander and set aside.


Cooked Bow Tie Pasta in Colander

Prep the Ingredients

While the pasta is cooking, go ahead and prep the other ingredients. I first chopped the onion.

Chopped Onion

And then I sliced up all 4 scallions.

Sliced Scallions

And then I simply placed the corn kernels in a bowl.

Corn Kernels in Bowl

Make the Sauce

Warm a large skillet over medium heat. Then, add the olive oil to the skillet, followed by the onion and half of the scallions.


Onions and Scallions in a Skillet

Cook and stir these two ingredients for 5 minutes. Then, add the garlic and cook, while stirring, for another minute.

After that, add the wine and the thyme. Raise the heat to high to bring the wine to a boil. Then, once that happens, lower the heat to medium-high and let the liquid cook off by 3/4. Basically, you should only have 1/4 of the wine you started with when this step is finished.

Adding Wine to Onion in Skillet

Add the corn and the cream to the skillet. Mix well and wait until the liquid comes to a simmer. Then, stir and cook for 2 minutes. You may also add 1/2 teaspoon of black pepper and 1/2 teaspoon of salt at this point. Mix those two ingredients in as well. When finished, turn the heat to low.

Cream Corn Pasta Sauce

Finally, add the pasta to the skillet and mix it into the sauce. If you need to loosen the pasta somewhat, you can use the reserved water you saved previously.

Bow Tie Pasta with Corn and Cream Sauce in Large Skillet

Divide the pasta between 4 bowls and sprinkle the remaining scallions and Parmesan over each serving. Serve and enjoy.

The Final Dish

The majority of the time and effort in preparing this recipe was consumed making the sauce. And really, even that wasn’t very challenging. I’d say this would be the perfect week-night meal. Give it a try. Thanks for reading!


Pasta and Cream Sauce in Bowl

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  3. Spinach & Parmesan Lasagna Rolls Recipe
  4. Fusilli Pasta with Ricotta, Lemon & Spinach Recipe
  5. Whole-Wheat Penne Pasta with Butternut Squash and Sage Recipe

Filed Under: Pasta

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About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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