Phil Vickery’s simple spicy fusilli and sweetcorn

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.

spicy fusilli and sweetcorn
Tara Fisher

JUST £1.25

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
salt (optional)
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.


Phil Vickery Save Money Good Diet

Save Money Good Diet by Phil Vickery will be published by Kyle Books on 30 May, price £14.99. As well as brilliant recipes, there’s useful advice on eating healthily on a budget from nutrition therapist Ian Marber and every dish comes with a full nutrition breakdown. To order a copy for £11.99 until 2 June, visit or call 0844 571 0640; p&p is free on orders over £15.