Brown Butter Corn Pasta Alfredo

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

8 tablespoons salted butter

1/4 cup fresh sage leaves

6 cloves garlic, chopped

3/4 tsp chili flakes

2 cups corn

1 pound short or long cut pasta

2 cups whole milk

6 ounces cream cheese, at room temperature

1 1/2 cups grated parmesan

1/2 cup crumbled blue cheese (optional)

salt and black pepper

Instructions

1. 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.

2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

3. 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.

4. 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.

Nutrition

• Calories: 726 kcal