I got quite a bit of flak when I did this recipe on the telly, but I’m not really sure why. I was told it wasn’t real cooking and that it was ‘not cheffy enough’, but I absolutely disagree. It just goes to prove that simple, everyday ingredients can work extremely well if put together carefully.
1 small onion, chopped
2 garlic cloves, crushed
pinch of dried chilli flakes
365g can sweetcorn
1/2 x 10g vegetable stock cube
100ml boiling water
2 tbsp cornflour
400g cooked fusilli
freshly ground black pepper
sweet chilli sauce, to serve (optional)
1. Place the onion, garlic, chilli flakes and sweetcorn into a small saucepan and add the stock cube. Pour in the boiling water until level with the corn, then bring to the boil. Simmer for 5 minutes.
2. Mix the cornflour with 3 tablespoons of water, then stir this into the simmering corn until thickened. Pour into a blender and blitz until smooth. Pour this sauce over the warm pasta, season and stir well. Serve with a little sweet chilli sauce, if using.
TIP A super-healthy wholegrain, corn is a good source of fibre, vitamin C and antioxidants that promote healthy vision.
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