Can I use frozen corn instead of fresh?

Yes, absolutely! Frozen corn is a great substitute when fresh corn isn’t available. Just make sure to thaw it first and drain any excess water. While fresh corn brings more crunch and sweetness, frozen works just fine and still adds great flavor and texture.

Can I make creamy corn pasta ahead of time?

It’s best served fresh, especially since coconut milk can thicken up and change texture as it cools. However, you can definitely make it ahead and store it in an airtight container in the fridge for up to 2 days . Add a splash of water or coconut milk when reheating to loosen the sauce.

What’s a good protein to add to this recipe?

This dish pairs wonderfully with plant-based proteins like: Grilled or baked tofu Roasted chickpeas Pan-fried tempeh strips For meat-eaters, shredded rotisserie chicken or grilled shrimp also work.

Can I skip the curry powder?

Yes, the curry powder is totally optional. It adds a warm, earthy undertone, but if you're not into it, skip it entirely or swap in turmeric for color or smoked paprika for mild depth. Looking for another summery comfort recipe? Check out this watermelon limeade — a perfect pairing drink for this tropical-inspired pasta.

What kind of pasta works best with coconut milk sauce?

We love orecchiette because it hugs the sauce in every bite, but here are other excellent options: Fusilli – holds sauce in spirals Rigatoni – great for thick sauces Tagliatelle – elegant and silky with cream-based sauces Gluten-free pasta – perfect for dietary needs

Does this pasta freeze well?

We don’t recommend freezing it. Coconut milk tends to separate when frozen and reheated, which can affect the texture. If you must freeze it, do so without the pasta—just freeze the sauce in a container, then reheat and toss with fresh pasta.

Creamy Corn Pasta with Coconut Milk – The Best Dairy-Free Summer Dinner

Name: Creamy Corn Pasta with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 pound orecchiette (or fusilli, rigatoni, or linguine); 1 cup reserved pasta water; 2 tbsp unrefined coconut oil; 2 large shallots, finely chopped; 3 garlic cloves, thinly sliced; 2 tsp fresh thyme leaves; ¼ tsp Aleppo pepper or cayenne; 4 cups chopped greens (kale, chard, or spinach); 2–2½ cups corn kernels (from ~3 fresh ears or thawed frozen); ½ tsp curry powder (optional); 1 can (14 oz) full-fat coconut milk; Zest and juice of 1 lime; Salt and black pepper to taste; Nutritional yeast (optional, for garnish)

Ingredients

Scale

1 pound orecchiette (or fusilli, rigatoni, or linguine)
1 cup reserved pasta water
2 tbsp unrefined coconut oil
2 large shallots, finely chopped
3 garlic cloves, thinly sliced
2 tsp fresh thyme leaves
¼ tsp Aleppo pepper or cayenne
4 cups chopped greens (kale, chard, or spinach)
2–2½ cups corn kernels (from ~3 fresh ears or thawed frozen)
½ tsp curry powder (optional)
1 can (14 oz) full-fat coconut milk
Zest and juice of 1 lime
Salt and black pepper to taste
Nutritional yeast (optional, for garnish)

Instructions

Boil pasta in salted water until al dente. Reserve 1 cup of pasta water and drain the rest. Set pasta aside.
In a large skillet over medium heat, melt coconut oil. Sauté shallots, garlic, thyme, and Aleppo pepper for 2–3 minutes.
Add chopped greens and stir until wilted, 2–3 minutes more.
Stir in corn, salt, and optional curry powder. Cook for 1–2 minutes to warm through.
Pour in coconut milk and lime zest. Simmer gently on medium-low for 3–4 minutes to slightly thicken.
Add pasta to the sauce and toss gently. Use reserved pasta water as needed to loosen the sauce.
Stir in lime juice, adjust salt and pepper, and serve warm. Garnish with nutritional yeast if desired.

Notes

Use baby spinach for quicker prep or sautéed mushrooms for extra umami. Add lemongrass and ginger for a Thai twist. Swap pasta for rice noodles or gluten-free options as needed. For a baked version, top with breadcrumbs and bake at 375°F for 15–20 minutes. Store leftovers up to 2 days; reheat with a splash of water.

Author: Alexandra Roa
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Vegan, Comfort Food
Diet: Vegan

Nutrition

Serving Size: 1 plate
Calories: 470
Sugar: 6g
Sodium: 220mg
Fat: 20g
Saturated Fat: 17g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg

Keywords: Creamy Corn Pasta with Coconut Milk, vegan corn pasta, dairy-free pasta, coconut milk pasta sauce, plant-based summer dinner, orecchiette corn recipe