Creamy Sweetcorn with Penne Pasta and Crunchy Spring Onions

Boil sweetcorn, cream, and mustard into a sauce, toss with penne, and top with deep-fried battered spring onions and chives.

Vegetarian Dinner Quick Pasta Sweetcorn

Estimated Nutrition

Calories

1092.5

kcal / serving

2185 kcal total

Carbs

82.4g

per serving

164.8 g total

Fat

77.3g

per serving

154.5 g total

Protein

17.1g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Self-Raising Flour

CondimentsSauces

tbsp

Wholegrain Mustard

0.5

piece

Vegetable Stock Cube

tbsp

Tomato Purée

Dairy

200

Double Cream

GrainsCereals

150

Penne Pasta

cooked

Liquids

100

White Wine

tbsp

Water

NutsSeeds

tbsp

Chives

finely chopped

Paprika

for dusting

OilsFats

200

Oil

for deep frying

Vegetables

142.5

Sweetcorn

roughly half of a large tin

piece

Spring Onions

Method

Combine the sweetcorn, cream, mustard, stock cube, wine, and tomato purée in a pan and reduce for 2-3 minutes.

Heat the oil in a deep heavy-bottomed saucepan until a breadcrumb sizzles gently.

Mix the flour, water, and spring onions in a bowl to form a thick batter.

Fry spoonfuls of the batter in the hot oil for 1-2 minutes until golden and drain on towels.

Toss the sauce with the cooked penne and garnish with chives, fried onions, and paprika.