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Archive of BBC Food Recipes

Creamy sweetcorn with penne pasta and crunchy spring onions

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook

Method


  1. For the pasta, pour all of the ingredients except the pasta, into a pan and let it bubble for 2-3 minutes to reduce.

  2. Meanwhile, heat the oil in a deep heavy-bottomed saucepan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  3. Mix the spring onion ingredients together in a bowl to form a thick batter. Drop the batter by spoonfuls into the hot oil for 1-2 minutes until golden. Drain on kitchen towels.

  4. Stir the sauce through the pasta and garnish with chives, the crunchy spring onions and a dusting of paprika.

Ingredients

For the pasta

  • ½ large tin sweetcorn
  • 200ml/7fl oz double cream
  • 1 tbsp wholegrain mustard
  • ½ vegetable stock cube
  • 100ml/3½fl oz white wine
  • 1 tbsp tomato purée
  • 150g/5½oz penne pasta, cooked

For the crunchy spring onions

  • 200ml/7fl oz oil, for deep frying
  • 4 spring onions
  • 110g/4oz self-raising flour
  • 3-4 tbsp water

To serve

  • 1 tbsp finely chopped chives
  • paprika, for dusting

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