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

	Per Serving	Total
Calories	1092.5 kcals	2185 kcals
Carbohydrates	82.4 grams	164.8 grams
Fat	77.3 grams	154.5 grams
Protein	17.1 grams	34.2 grams

Cook Time

15 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

110
g

Self-Raising Flour

CondimentsSauces

1
tbsp

Wholegrain Mustard

0.5
piece

Vegetable Stock Cube

1
tbsp

Tomato Purée

Dairy

200
ml

Double Cream

GrainsCereals

150
g

Penne Pasta

cooked

Liquids

100
ml

White Wine

3
tbsp

Water

NutsSeeds

1
tbsp

Chives

finely chopped

1
1

Paprika

for dusting

OilsFats

200
ml

Oil

for deep frying

Vegetables

142.5
g

Sweetcorn

roughly half of a large tin

4
piece

Spring Onions

Steps

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.