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Lemon Corn Pasta

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x


  • 2 servings of pasta (any kind you like: corn, quinoa, wheat, brown rice, etc.)
  • 1/2 sliced yellow bell pepper
  • 3/4 cup organic frozen corn (defrosted)
  • 1 cup organic frozen corn (defrosted)
  • Juice of half a lemon
  • 1/2 tsp turmeric
  • 1/4 tsp lemon zest
  • 1/2 cup non-dairy milk
  • Pinch of black pepper


  1. Bring a large pot of water to a boil. Add your pasta and cook according to the package instructions.
  2. Blend all of the ingredients for the sauce to desired consistency. I kept it a little chunky.
  3. Add the bell pepper to a non-stick pan. Cook on medium heat for 3-4 minutes to soften. Make sure to move it around so it doesn’t burn.
  4. Add the corn kernels and the sauce. Cook stirring constantly on medium heat until the peppers are tender.
  5. Serve on top of pasta.
  6. Garnish with a wedge of lemon and a sprinkling of black pepper.