Creamy Corn Pasta
Indulge in this creamy corn pasta, a simple yet flavourful dish that's both creamy and satisfying. Ready in just a few steps, it's the ideal go-to recipe for a quick and delicious meal!
Equipment
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Ingredients
- 3 Tbsp vegetable oil
- 1 medium onion
- 360 g pasta
- 2 garlic cloves grated
- 1 ½ tsp chipotle flakes
- 3 to 4 ears of corn (approx. 375g / 3 cups kernels)
- 200 g cherry tomatoes halved
- 400 g can black beans rinsed and drained
- 100 g cheddar cheese of choice
- lemon juice to taste
- salt to taste
Instructions
- Chop the kernels off the corn ears and set aside.
- Heat the vegetable oil in a large frying pan over medium-high heat. Fry the onion until soft and golden, about 7 minutes.
- Cook the pasta in a large pan of salted water according to packet instructions. When the pasta is cooked, drain it, reserving the cooking liquid. Return the pasta to the pan, toss in a little bit of oil and set aside.
- In the meantime, add the garlic, chipotle flakes and corn kernels to the onion mixture. Season with salt. Stirring often, cook until the corn is soft, about 8 to 10 minutes.
- Transfer half of the corn mixture to a blender and whizz to a smooth sauce using 175ml (¾ US cup) of the reserved pasta cooking liquid to thin it down.
- Add the tomatoes to the pan with the remaining corn mixture. Stirring often, cook until the tomatoes are soft, about 5 minutes.
- Add the pasta, black beans, creamy corn sauce and cheese in the pan and toss until everything is well combined. Add a little bit more of the pasta cooking liquid if the pasta needs to be loosened.
- Season to taste with lemon juice and salt and serve straight away.
Nutrition
Serving: 1servingCalories: 421kcalCarbohydrates: 71gProtein: 18gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 17mgSodium: 403mgPotassium: 642mgFiber: 9gSugar: 7gVitamin A: 816IUVitamin C: 15mgCalcium: 169mgIron: 3mg