Simple Summer Pasta with Mushrooms and Corn

Summary

This is my simple summer go-to dish when you're fridge is full of fresh veggies and produce.

This is a recipe for super simple summer pasta with mushrooms and corn.

Easy Pasta Recipe in a black staub pan with mushrooms, herbs and corn. On a summer weeknight when you’re hungry with nothing prepared, this is what you make. The recipe for Simple Summer Pasta with mushrooms and corn is incredibly simple, relying on fresh ingredients to bring it to life.

This is a use whatever is left in the fridge type of recipe. In the summer for me, it’s typically left over corn on the cob. A few musts for this recipe are at least one shallot and fresh herbs. The sweetness of the shallot really brings the recipe together. Fresh herbs such as thyme, basil and chives really make the ingredients pop.

I always keep fresh herbs on hand thanks to my kitchen herb garden. 10/10 recommend keeping one if you cook even a few times a week.

Ingredients

any shaped pasta such as penne, rigatoni or cellentani

shallot

extra virgin olive oil

fresh herbs such as basil, parsley and chives

corn

mushrooms

brussel sprouts, broccolini or spinach

parmesan cheese

butter

kosher salt

Brussel Sprouts, Corn and Shallot being salted in a stab oven pan.

How to perfectly cook pasta

In this recipe and many pasta dishes you will double cook the pasta. This means that you’ll boil it first and then place it in a saute pan to mix with other ingredients for the final dish. Because of the pasta double cooking, you don’t want it to be overcooked.

I try every time to cook my pasta al dente. Al dente is italian for “to the tooth” and it results in a very slightly hard bite. My best tip is to read the box or instructions for the minimum time and reduce by one minute. This allows some room for error and you’ll have an opportunity to cook it again. No one wants mushy pasta!

summer pasta with green herbs, mushrooms and corn pasta in a staub pan.

Method for saving pasta water

Have you ever had a recipe call for pasta water, completely forget and drain it all out?! Me too!

I have such a simple hack for you to save your pasta water. Take measuring cup and dip it into the pot of boiling pasta water just before the pasta is done. Set your measuring cup aside and it will be there for you when you’re ready to mix your dish together.

Best pan for all around cooking

This recipe can be made really with any two pans: a pan to boil the pasta and then a pan to cook the recipe together. I’ve found that my cooking truly tasted better when I upgraded my cooking sets to cast iron.

The Staub Skillet with lid is my absolutely favorite! It can be used for so many different things. The cast iron is beautifully crafted with ceramic but most importantly, it cooks food so well. In this pan I’m able to sauté vegetables and brown meats perfectly.

I also love how beautiful it is with the gold knob as well.

What can you do with left over corn on the cob?

This recipe for Simple Summer Pasta with Mushrooms and Corn is a great example of what to make with left over corn on the cob. You can also make corn salsas, dips, salads and of course, corn bread.

How long is corn on the cob good for?

If properly stored in the refrigerator, corn on the cob can last for 3-5 days.