Creamed Corn Linguine
It's CORN! This deliciously creamy cream-free pasta is a doddle to make and packed with vibrant colours. Add it to your easy midweek dinner recipe shortlist today!
Serves
Ingredients
For the sauce
<item-todo-done>5 tbsp Nooch<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> Pinch of chilli flakes<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 vegetable stock cube - mixed with 200ml boiling water<item-todo-done><item-todo-done> 1 x 400g can of sweetcorn drained<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
For the pasta
<item-todo-done>220g dried linguine<item-todo-done><item-todo-done>2 onions - finely sliced<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done><item-todo-done> tbsp olive oil<item-todo-done><item-todo-done> Pinch of chilli flakes<item-todo-done>
To serve
<item-todo-done>1 handful of basil leaves<item-todo-done>
Before you start
Powerful blender
Make the sauce
- Drain the sweetcorn and place into a powerful blender, along with the nutritional yeast, lemon juice, veggie stock, chilli flakes, olive oil and a pinch of salt and pepper
- Blend until smooth, adding a dash more water if needed to make the sauce smooth and creamy
Cook the base
- Peel and dice the onion, garlic
- Deseed and dice the red peppers
- Place a large pan over a medium heat and add a drizzle of olive oil
- Once warm, add the diced onions, garlic and a pinch of salt
- Mix well and cook for 5-10 minutes until the onions turn soft
While the onions and peppers are cooking, cook the pasta
- Cook the pasta according to the instructions on the packet
- Once cooked, drain - saving the reserved pasta water
Pour in the sauce
- Once the onions are cooked, pour in the corn sauce
- Add the drained pasta to the pan and toss everything together, adding some of the reserved pasta water to loosen the sauce if necessary, until everything is coated in the creamy sauce
Serve
- Spoon out your pasta into serving bowls, and garnish with a handful of basil leaves