Heat a small pan over medium heat, and add the extra virgin olive oil. Sauté the garlic for 1 minute.

Add the sliced onions, and kosher salt cook for 2 minutes, the onions should start to soften.

Stir the rice vinegar into the onions, and reduce the heat too low.

Cook for 30 minutes, the liquid will reduce and emulsify, the onions will become very tender.

Remove from the pan and cool.

Puree the corn kernels and plant milk together. Run the blender on high for about 3 minutes.

Place the puree in a pan, and cook over medium-low heat. It is very important to stir the corn pudding with a rubber spatula. The corn pudding will stick to the bottom of the pan very easily, so tiring and scraping the bottom of the pan is key.

Cook until thick about 10 minutes.

Remove from the pan and cool.

Preheat the oven to 450 degrees

Combine all of the ingredients in a bowl, and stir to evenly coat the corn.

Place on a baking sheet lined with parchment paper.

Cook for 10 minutes, the corn should be slightly roasted and tender.

Follow the directions of the manufacturer.

Once cooked rinse and cool the pasta under cold water.

Toss with the extra virgin olive oil.

This pasta dish can be served warm as well, and is a wonderful option. It is very simple, all you need to do is not cool the finished components.

Place the gluten-free pasta back in the pot in which you cooked the pasta.

Add the corn pudding stir to combine, and add enough to coat creating a cream pasta.

The sweet and sour onion and roasted corn kernels add next.

Finish with chopped chives and Italian flat-leaf parsley.

Place in a serving bowl or individual plates. I like to add a drizzle of corn custard around the plate.