The first bite of this vegan creamy blackened corn cavatappi felt like a revelation. Sweet roasted corn, a smoky-spicy blackened seasoning, and a silky lemony sauce made from silken tofu combine to create an unforgettable summer pasta. Tossed with cavatappi (or your favorite short pasta), it’s a simple, vibrant dish that works well for weeknights or entertaining. Make it gluten-free by swapping in gluten-free pasta, and feel free to add extra vegetables or proteins like broccoli or extra tofu for a heartier meal.
What You Need For This Creamy Corn Pasta:
- Blackened Seasoning: Smoked paprika, garlic powder, onion powder, dried thyme, cayenne, black pepper, dried basil, and oregano—these spices form the bold, smoky base.
- Corn: Fresh is best for flavor and texture, but canned or thawed frozen corn works fine in a pinch.
- Silken Tofu: The foundation for a dairy-free, velvety sauce.
- Garlic, Lemon Juice and Vegetable Broth: Add brightness and depth to the sauce.
- Vegan Parmesan: Stirred in at the end for a savory, cheesy finish.
- Olive Oil: For roasting the corn until golden and caramelized.
- Pasta: Cavatappi is pictured, but any short pasta will do.
This dish makes a great impression on guests—even skeptics of vegan food. The contrast of spicy roasted corn with a garlicky, creamy sauce creates a rich, satisfying plate that doesn’t rely on heavy cream. Because the sauce is mostly silken tofu blended with broth and lemon, it’s surprisingly high in protein and lighter than it tastes.
Why Should You Make This Summery Dinner?
- Quick and easy to prepare.
- Excellent use of peak-season corn.
- Homemade blackened seasoning gives smoky depth.
- The sauce is dairy-free and built on silken tofu.
- Spicy, roasted corn paired with a creamy sauce yields a satisfying, balanced dish.
Vegan Creamy Blackened Corn Cavatappi
Ingredients
Blackened Seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon Dried basil
- 1/4 teaspoon Dried oregano
For The Pasta
- 4 Cobs of Corn*
- 1 Tablespoon Olive oil
- 12 Ounces Cavatappi or other short pasta
- 1 Block(15oz) Silken tofu
- 4 Cloves Garlic
- 1/4 Cup Vegetable broth
- 1-2 Teaspoons Lemon juice
- 1/2 Cup Vegan Parmesan
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Whisk together all blackened seasoning ingredients in a small bowl and set aside.
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Cut the kernels off the corn cobs and place them in a medium bowl. Toss with olive oil, half of the blackened seasoning, and a pinch of salt so the corn is evenly coated.
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Spread the corn on a baking sheet and roast 15–20 minutes, until tender and golden, stirring once or twice for even browning.
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While the corn roasts, cook the pasta according to package directions until al dente. Drain and set aside.
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To make the sauce, combine silken tofu, garlic, vegetable broth, lemon juice, the remaining blackened seasoning, and a pinch of salt in a blender. Blend on high until completely smooth.
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Return the drained pasta to the pot and warm the blender sauce over medium-high heat. Stir in the vegan Parmesan until it melts into the sauce. Taste and adjust seasoning as needed.
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Add the pasta to the sauce and toss to coat thoroughly.
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Fold in the roasted corn, give everything a final stir, and serve immediately.
Video
Notes
Nutrition
