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