Pasta with Sweet Corn and Mushrooms


Pasta with Sweet Corn and Mushrooms

Want comfort food in a bowl? Cozy up with this buttery pasta with corn, garlic and sauteed mushrooms. Starting with Della Terra – a small-batch artisan pasta maker – is the key. Della Terra’s campanelle pasta holds onto to all the tasty ingredients in this bowl. Sauteing a variety of J-M Mushrooms, including shiitake and cremini, adds great flavor. The pasta bowl gets added creaminess and flavor from Hiland butter, Cheatwoods Honey and a splash of apple cider vinegar. This combination, along with the onions, corn and garlic, makes a dish you won’t want to stop eating.

  • Author: Krush Digital


  1. 1 package Della Terra Campanelle Pasta
  2. 2 teaspoons olive oil
  3. 1 small bunch green onions, chopped using only whites
  4. 4 ears corn, shucked and kernels sliced off
  5. 2 cloves garlic, chopped finely
  6. 12 ounce sliced mixed J-M Mushrooms: Shiitake, Cremini and Button Mushrooms
  7. 4 tablespoons cold Hiland Unsalted Butter, cut into pats
  8. 2 teaspoons apple cider vinegar
  9. 2/12 tablespoons Cheatwoods Honey
  10. Kosher salt and freshly ground black pepper
  11. Scissortail Farms Basil Leaves, chopped for serving
  1. Fully cook the Della Terra pasta according to directions on box. Reserve in a large mixing bowl.
  2. In a large heavy skillet, saute the onions, corn and garlic in the oil, allowing for even browning by slowly turning for about 4-5 minutes. Add this mixture to the pasta.
  3. Saute the mushrooms in a little butter until golden brown. Return pasta mixture to the skillet, and heat adding the butter in small pats. Add cider vinegar and honey, stirring until combined. Season with salt and pepper to taste and garnish with chopped fresh basil.

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