Cheesy Corn Pasta

By: Instant Culinary Team

Cheesy Corn Pasta
cuisine icon Cuisine
American
cuisine icon Diet
Vegetarian
cuisine icon Keywords
4-5 servings, all-purpose flour, american, as needed, cellentani pasta, cook 18 min, corn, cubed, fresh parsley, frozen corn, grated parmesan, milk, minced for serving, mozzarella, pasta, plus more if needed, plus more to taste, prep 5 min, ricotta, salt, shredded mozzarella, summer, unsalted butter, vegetarian, whole milk, whole-milk ricotta

prep icon Prep Time
5 min
cook icon Cook Time
18 min

serving icon Servings
4-5 Servings
Ingredients
  • 1 lb cellentani pasta
  • 2 tsp salt, plus more to taste
  • water as needed
  • 4 tbsp unsalted butter, cubed
  • 4 cups frozen corn
  • 4 tbsp all-purpose flour
  • 3 cups whole milk, plus more if needed
  • ½ cup grated parmesan
  • ½ cup whole-milk ricotta
  • 1 cup shredded mozzarella
  • fresh parsley, minced for serving
Instructions
  • Add the cellentani pasta to the inner pot and add enough water to just cover the noodles. Add the salt and stir to combine.
  • Pressure Cook on High for 3 Minutes. Quickly release the pressure once the time has completed. Strain the pasta into a colander.
  • Preheat the empty and cleaned inner pot for 20 Minutes on Sauté, Normal/Medium.
  • Add the butter and stir until melted. Add the frozen corn and sauté for 10 Minutes, until the corn has defrosted and is golden brown in color.
  • Sprinkle the flour over the corn and stir to combine. Add the milk and bring to a boil until slightly thickened. The sauce should resemble the consistency of a loose pancake batter.
  • Whisk in the parmesan, ricotta, and shredded mozzarella until melted. Pour in the cooked pasta and stir to combine.
  • Press Cancel on the unit and add more milk to reach desired sauce consistency. Add salt to taste. Serve pasta warm with minced parsley.
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