Overhead view of Corn and Sundried Tomato Pasta in white bowls on a white wood table with royal blue and white cloth towel under

Corn & Sun-Dried Tomato Pasta

This delicious pasta has two summertime staples in it: corn and tomatoes. Creamy, savory, and full of flavor, this Corn & Sun-Dried Tomato Pasta makes for a delicious side dish for a summertime get-together or a delicious main dish for lunch during the week.

This recipe utilizes several products from Pastene, a company that specializes in Italian staples like pasta, Parmesan cheese, minced garlic, and sun-dried tomatoes (all of which are used in this dish!). To create a creamy sauce, I blended half the bag of corn with the heavy cream and a few other ingredients. Then, you use the rest of the corn to add some texture variation to the dish. The combination of corn and sun-dried tomatoes is perfect in this dish, and it really gives you a nice taste of summer while also providing the classic comfort food of a creamy pasta dish.

Serve this with a chilled white wine or even some summer sangria – delish!

Get more gluten-free pasta recipes.

Overhead view of Corn and Sundried Tomato Pasta in a stainless steel skillet on a white wood table with royal blue and white cloth towel under

5 from 1 vote
Overhead view of Corn and Sundried Tomato Pasta in white bowls on a white wood table with royal blue and white cloth towel under
Print Recipe

Gluten-Free Corn & Sun-Dried Tomato Pasta

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 798kcal
Author: Gluten Free & More


  • Kosher or fine sea salt
  • 1 (12-ounce) bag Pastene Gluten Free Penne
  • 2 tablespoons unsalted butter
  • ½ teaspoon red pepper flakes
  • 2 teaspoons Pastene Minced Garlic
  • 1 large shallot , minced
  • 1 (16-ounce) package frozen corn kernels (no need to defrost)
  • Black pepper
  • 1 ½ cups heavy cream
  • ½ cup Pastene Grated Parmesan Cheese
  • ¼ cup Pastene Sun-Dried Tomatoes , drained, dried, and chopped, plus more for garnish if desired
  • ¼ cup fresh basil leaves , chopped
  • Grated fresh Parmesan , for serving


  • Bring a large pot of heavily salted water to a boil. Cook the penne according to the package directions. Drain, reserving some of the pasta water.
  • Heat butter in a large skillet over medium heat. Add the red pepper and garlic and cook for 30 seconds. Add the shallot, half the corn kernels, and a pinch of salt and pepper. Cook for 3 minutes, stirring occasionally. Add the cream and bring to a simmer. Let simmer until the cream has thickened slightly, 3-5 minutes. Put mixture into a blender and blend on high until smooth. Return to the skillet, add the rest of the corn, the grated Parmesan, and tomatoes and keep warm.
  • Stir the penne into the sauce, add the basil, and stir. If the sauce is too thick, add some of the reserved pasta water, a little at a time.
  • Serve with fresh Parmesan and more black pepper. Garnish with more sundried tomatoes, if desired.


Nutrition Facts
Gluten-Free Corn & Sun-Dried Tomato Pasta
Amount Per Serving
Calories 798 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 27g135%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 124mg41%
Sodium 517mg22%
Potassium 520mg15%
Carbohydrates 87g29%
Fiber 5g20%
Sugar 11g12%
Protein 19g38%
Vitamin A 1849IU37%
Vitamin C 6mg7%
Calcium 228mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Corn Cream Creamy Parmesan Cheese Pasta Pastene Sun Dried Tomatoes
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