Roasted Corn Alfredo Pasta [Vegan, Gluten-Free]

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

subheading: FOR THE SAUCE:

1 cup raw cashews, soaked overnight

2 ears of raw corn or 1 ½ cups roasted corn kernels

1 cup almond milk

1 garlic clove, minced

¼ cup fresh basil, julienned

2 tablespoons nutritional yeast

A pinch of nutmeg

Salt and pepper, to taste

subheading: FOR THE PASTA:

1 box gluten-free penne pasta

1 Portobello mushroom, diced

⅓ large white onion, diced

¼ cup vegetable broth or water

1 clove garlic, finely minced

1 tablespoon balsamic vinegar

½ cup roasted corn kernels

¼ cup fresh basil, finely chopped

Salt and pepper to taste

subheading: FOR THE GARNISH:

Red pepper flakes

Fresh basil

Any remaining roasted corn

Directions at onegreenplanet.org

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