Name: Summery Pappardelle with Corn & Basil Cream Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 Tbsp extra virgin olive oil (divided, plus more for serving); 2 ears of corn, shucked and kernels removed; ¼ cup water; ⅓ cup mascarpone cheese; ½ cup packed basil leaves (plus more for garnish); ½ medium red onion, thinly sliced; 1 (8.8 oz) bag pappardelle pasta; ¼ cup Parmigiano Reggiano, grated (plus more for serving); Kosher salt; Freshly cracked black pepper; Flaky sea salt for serving; 2 cups cherry tomatoes

Jump to Recipe· 3.8 from 6 reviews

I absolutely love sharing this Summery Pappardelle with Corn & Basil Cream Sauce Recipe because it feels like a bright, fresh celebration of summer in every bite. The sweet corn and aromatic basil cream sauce perfectly coat the wide pappardelle noodles, creating a luscious, creamy texture that’s light but indulgent. It’s one of those dishes that feels elegant and special yet comes together with surprising ease, making it a true go-to for those warm evenings when you want something vibrant and comforting all at once.

Why You’ll Love This Summery Pappardelle with Corn & Basil Cream Sauce Recipe

What excites me the most about this recipe is the balance of flavors—sweet corn kernels mingle with fresh basil and rich mascarpone, which makes each mouthful creamy but not heavy. The blistered cherry tomatoes add a wonderful burst of juiciness and a hint of acidity that beautifully cuts through the richness. This dish feels like summer on a plate, but it’s never overwhelming or complicated, which is a big win for me on busy nights.

Another reason I keep coming back to this Summery Pappardelle with Corn & Basil Cream Sauce Recipe is how straightforward it is. Even if you’re new to cooking pasta dishes, you’ll find the steps manageable and rewarding. It’s perfect for both impressing guests and enjoying a relaxed family dinner. Plus, it stands out because of its vibrant colors and fresh ingredients, which give it a sophisticated look without requiring fancy techniques or hard-to-find items.

Ingredients You’ll Need

A black pan with a silver handle is filled with clear water and has seven yellow pasta nests floating inside, some fully and some partly submerged, showing their twisted ribbon shape and smooth texture. To the top left of the pan, there is a small wooden bowl with a light cream-colored spread inside. At the bottom right, there is a small white bowl filled with grated cheese, next to a bunch of fresh green basil leaves lying on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

For this recipe, I always keep the ingredient list simple but purposeful. Every component plays a key role in crafting the ideal creamy, summery flavor, as well as adding texture and color that make this dish so inviting.

Extra virgin olive oil (4 Tbsp, divided): Essential for sautéing and adding a fruity richness to the dish.
Corn (2 ears, kernels removed): Sweetness and a satisfying bite that make this pasta special.
Water (¼ cup): Helps to thin out the sauce if needed for perfectly glossy pasta.
Mascarpone cheese (⅓ cup): Adds creamy richness and smoothness to the basil sauce.
Basil (½ cup packed): Brings a fresh, herbaceous punch and gorgeous green color.
Cherry tomatoes (2 cups): Provide juicy bursts of acidity and vibrant color through blistering.
Red onion (½ medium, thinly sliced): Adds a delicate sweetness and subtle crunch.
Pappardelle pasta (1 bag, 8.8 oz): Wide noodles hold the sauce beautifully and give a hearty feel.
Parmigiano Reggiano (¼ cup grated, plus more for serving): The nutty, salty cheese that finishes off the dish perfectly.
Kosher salt: Essential for seasoning both the water and components perfectly.
Freshly cracked black pepper: Adds just the right amount of spice and complexity.
Flaky sea salt: Used as a final touch to enhance texture and flavor.

Directions

Step 1: Bring a large pot of water to a rapid boil and season it generously with Kosher salt—about 2 tablespoons—to make sure your pasta gets flavorful from the start.

Step 2: Add the pappardelle pasta to the boiling water. Use tongs or a spatula to gently separate the nests so they cook evenly. Cook for about 9 minutes until al dente, tender but still with a slight bite.

Step 3: Before draining, reserve about ½ cup of the pasta cooking water—it’s a secret ingredient for loosening the sauce later. Drain the pasta, then set it aside while you prepare the sauce.

Step 4: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the thinly sliced red onion and sauté until translucent, around 2 minutes. Next, toss in the fresh corn kernels, seasoning them with 1 teaspoon of Kosher salt and ¼ teaspoon of black pepper. Keep cooking for 3 more minutes to develop sweet, caramelized notes.

Step 5: Transfer the sautéed corn and onion to a blender or food processor, but save ¼ cup of corn kernels separately for texture. Add mascarpone cheese and packed basil leaves. Blend everything until completely smooth, about 20 to 30 seconds. Taste and adjust seasoning if necessary.

Step 6: In the same skillet you used earlier, add the remaining 2 tablespoons of olive oil and heat over high. Add the cherry tomatoes, salt them lightly with ½ teaspoon Kosher salt, and cook until they blister and start to soften—about 6 to 8 minutes—stirring frequently so they don’t burn.

Step 7: Reduce the heat to medium and add the cooked pappardelle back into the skillet with the blistered tomatoes. Pour in the basil cream sauce, reserved corn kernels, and ¼ cup of grated Parmigiano Reggiano. Toss everything gently to combine. Then add ¼ cup of the reserved pasta cooking liquid to loosen the sauce; add a bit more if you want the pasta slightly saucier. Give it one final toss to bring all the flavors together.

Step 8: Divide the pasta between four bowls. Drizzle each serving with a little extra virgin olive oil, then sprinkle additional Parmesan and thinly sliced basil leaves on top. Finish with freshly cracked black pepper and a generous pinch of flaky sea salt to elevate all those fresh flavors.

Servings and Timing

This recipe makes 4 generous servings — perfect for a family dinner or sharing with friends. Prep time takes about 10 minutes if you’ve shucked the corn and prepped the veggies ahead, while cook time is around 30 minutes. The total time you’ll need is roughly 40 minutes from start to finish, without any resting or cooling time required, meaning it’s great for a weeknight meal when you want something fresh but fast.

How to Serve This Summery Pappardelle with Corn & Basil Cream Sauce Recipe

A close-up view of a white bowl filled with wide, flat pasta ribbons layered with yellow corn kernels and small red tomato pieces, sprinkled with grated cheese and black pepper. Bright green torn basil leaves are scattered throughout the dish, adding pops of color. The creamy sauce coating the pasta looks smooth and slightly glossy. A golden spoon rests inside the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this summery pappardelle, I love pairing it with a simple green salad dressed with lemon vinaigrette or some roasted asparagus for a crisp contrast. A crusty baguette brushed with olive oil and toasted until warm and crunchy makes for the perfect side to mop up any leftover basil cream sauce on your plate.

For garnishes, I’m all about extra fresh basil leaves and a sprinkle of Parmigiano Reggiano, which add bold pops of flavor and make the dish look vibrant and inviting. If you’re feeling fancy, a light drizzle of high-quality truffle oil or a scatter of toasted pine nuts makes a memorable touch that always impresses guests.

As for drinks, a chilled glass of dry white wine like Sauvignon Blanc or Pinot Grigio complements the fresh, herbaceous notes perfectly. If wine isn’t your thing, a sparkling water with lime or a crisp lemonade balances the creamy sauce beautifully on warm days. I usually serve this pasta warm, fresh from the pan, but it’s also lovely at room temperature for casual backyard dinner parties.

Variations

I like to keep things flexible with this recipe, so it’s great to customize based on what you have or your dietary preferences. For a gluten-free take, swapping pappardelle with gluten-free wide noodles or zucchini ribbons works wonderfully. The sauce’s creaminess stays intact, so you don’t lose that luxurious texture.

If I want to make this dish vegan, I replace mascarpone with a dairy-free cream cheese or blended cashew cream, and swap Parmigiano Reggiano for a sprinkle of nutritional yeast or a vegan cheese alternative. The fresh basil and corn give the sauce plenty of flavor, so it’s never lacking.

To change up the flavor profile, sometimes I add a touch of lemon zest or red pepper flakes into the sauce for a little brightness or kick. Roasting the corn and tomatoes instead of sautéing adds a smoky depth, which is fabulous if you love a slightly charred flavor. You could also toss in cooked grilled shrimp or crispy tofu to make it heartier.

Storage and Reheating

Storing Leftovers

I store any leftover Summery Pappardelle with Corn & Basil Cream Sauce Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days. I recommend using a glass container or BPA-free plastic to maintain freshness and avoid absorbing other fridge odors. Before sealing, allow the pasta to cool to room temperature to prevent condensation, which can make the noodles soggy.

Freezing

While I typically don’t freeze this pasta because the cream sauce’s texture can change after thawing, it is possible if necessary. Freeze in a tightly sealed airtight container or heavy-duty freezer bags, removing as much air as possible. It’s best to thaw overnight in the fridge before reheating. Frozen, it keeps for up to 2 months, but I find fresh is always better for this particular dish.

Reheating

To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of water or broth if it looks dry to help loosen the sauce. Avoid microwaving if possible, as it tends to cook unevenly and can make the pasta gummy. Stir frequently and heat just until warmed through to retain that fresh, creamy texture and bright flavor.

FAQs

Can I use frozen corn instead of fresh ears?

Absolutely! While fresh corn gives the best sweetness and texture, frozen corn is an excellent substitute when fresh isn’t available. Just thaw and drain it well before sautéing, and the flavor will still be refreshing and tasty.

What can I substitute for mascarpone cheese?

If mascarpone isn’t on hand, you can use cream cheese, ricotta, or even crème fraîche as alternatives. Each will bring a slightly different texture, but they keep the sauce rich and creamy. For a lighter option, Greek yogurt stirred in at the end can work as well.

Is there a way to make this dish ahead for a dinner party?

You can prepare the sauce and sautéed components a day ahead and refrigerate them separately from the pasta. Then quickly cook the pasta and toss everything together just before serving to keep it fresh and vibrant. This approach helps reduce stress on the day of your event.

How do I prevent the pappardelle from sticking together?

When cooking pappardelle, adding enough salt to the boiling water and stirring the pasta occasionally during cooking are key steps. After draining, tossing the noodles immediately with a little olive oil also helps keep the strands from clumping.

Can I add protein to this recipe?

Definitely! This dish pairs beautifully with grilled chicken, shrimp, or pan-seared tofu for a vegetarian boost. Adding protein can make it a fuller meal without overpowering the delicate corn and basil flavors.

Conclusion

I truly hope you give this Summery Pappardelle with Corn & Basil Cream Sauce Recipe a try—it’s one of those meals that brings joy with its fresh, vibrant flavors and cozy creaminess. Whether you’re cooking for loved ones or treating yourself, it’s simple enough to make any moment feel special and filled with the tastes of summer. Enjoy every forkful!