sunflower pasta

Course Main Course, vegetarian
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Author J Trogstad


  • 1 TBSP olive oil
  • 1 1/2 TBSP sunflower seed kernels
  • 12 oz . gluten-free spaghetti noodles
  • 2 ears of corn kernels or 1 1/4 cans of sweet corn kernels
  • 1 medium sweet onion diced
  • 1/2 TBSP red pepper flakes
  • 6 0 z. goat cheese
  • 1/2 cup milk
  • 1/2 cup shredded parmesan cheese
  • 1/2 tsp black pepper
  • 1/8 tsp salt
  • 2 tbsp fresh basil plus more for garnish


  1. Saute the sunflower seeds in 1 TBSP olive oil in a large skillet. Set aside.
  2. In a large skillet, cook the noodles according to package directions.
  3. Saute the onion, corn, and red pepper flakes in the same skillet as the sunflower seeds, using the residual olive oil from the skillet (approx. 5-10 minutes, until the veggies are tender).
  4. In a blender, pulse the goat cheese, parm cheese, milk, salt and pepper together until well blended.*
  5. Pour the blended cheese sauce over the skillet veggies. Then combine this with the noodles. Fold in the basil, and top with extra parm cheese and the sauteed sunflower seeds.