From My Bowl

0 Cook the Pasta: Bring a large pot of salted water to a boil, then add in the pasta and cook until al dente, according to the package instructions. Drain the pasta, but do not rinse; set aside.
1 Sear the Corn: In the meantime, melt the butter over medium-high heat, preferably in a cast iron pan as it encourages browning. Once melted, add the corn kernels and sauté for 7 to 9 minutes, stirring only every 2 minutes or so to brown the kernels. Add the green onion and garlic to the pan and cook for an additional 1 to 2 minutes, then remove the pan from the heat.
2 Make the Sauce: Transfer half of the cooked corn mixture to a high-speed blender and add the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper. Blend until a smooth sauce forms. Return the pan (with remaining corn still in it) to medium heat and add the blended sauce. Bring to a simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened. Add the pasta to the sauce and stir well. Season with additional salt and pepper to taste, if necessary.
3 Serve: Divide the pasta into serving bowls, then top with fresh basil. Serve warm; leftovers will keep in the fridge for up to 4 days.