BRIDGEPORT, W.Va (WDTV) – Plant-Based Chef Brenda Workman shares her recipe for Confetti Corn Pasta Bowls with Holly and Vince live at her annual Wellness Weekend at Canaan Valley Resort.
Watch the full segment above and tune in to Whip It Up Wednesdays from 4 to 5 p.m.
Confetti Corn Pasta BowlRecipe from Forks Over KnivesIngredients
5 ears sweet corn, husks and silks removed
1 small clove garlic
3 tablespoons lemon juice
2 teaspoons Dijon-style mustard
Sea salt and freshly ground black pepper, to taste
4 cups dried whole wheat rotini or penne pasta (12 oz.)
1½ cups frozen shelled edamame
1 medium zucchini or yellow summer squash, trimmed and spiral-sliced (2 cups)
2 cups halved red and/or yellow grape tomatoes
1½ cups coarsely chopped orange bell pepper
¼ cup chopped fresh basil and/or Italian parsley
Instructions
Make Creamy Corn Dressing: Cook 5 ears of the corn in enough boiling water to cover for 2 minutes; drain. Cool slightly. Reserve two ears for Step 3. From the other three ears, cut the corn from the cobs. In a blender, combine corn, garlic, and ½ cup water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids. Whisk together corn mixture, lemon juice, mustard, and sea salt and freshly ground black pepper to taste. Set aside.
Cook pasta according to package directions, adding edamame the last 2 minutes of cooking; drain. Rinse with cold water until cooled; drain again. Snip zucchini noodles into 2-inch lengths.
In a large bowl, combine pasta mixture, zucchini, tomatoes, bell pepper, and basil. Add half of the Creamy Corn Dressing; toss to coat. Cut remaining corn from cobs into planks. Top pasta mixture with corn planks. Pass the remaining dressing.
Information about Whip It Up Wednesdays chef, Brenda Workman:
Website: brendaworkmanspeaks.com
Facebook & Instagram: @brendaworkmanspeaks YouTube: @brendaworkmancooksplants
Brenda’s Plant-Based 101 Course is 1/2 off for WDTV viewers with code WDTV at checkout.
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