Creamy Sweetcorn Pasta (A Hidden Veg Dinner for Kids!)
A quick and creamy sweetcorn pasta made with blended sweetcorn, onion and parmesan. A brilliant hidden veg dinner for kids that’s ready in around 20 minutes.
Start Cooking in Cook Mode
Equipment
- large saucepan
- Chopping board
- Sharp knife
- stick blender
Ingredients
- 400 g dried pasta penne, macaroni or fusilli work well
- 1 tbsp olive oil
- 1 onion finely diced
- 325 g tin sweetcorn drained
- 60 g parmesan grated
- 50 ml double cream
- 50 ml pasta cooking water
- Salt and black pepper to taste
Optional toppings
- Crumbled feta
- Chilli oil
Instructions
- Cook the pasta according to the packet instructions. Before draining, reserve about 50 ml of the pasta cooking water.
- Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook for about 5 minutes until softened.
- Add the drained sweetcorn, grated parmesan and reserved pasta water. Cook for 2–3 minutes until warmed through.
- Turn off the heat and blend the mixture with a stick blender until completely smooth.
- Return the pan to the heat and stir in the double cream along with a pinch of salt and pepper.
- Add the cooked pasta and stir well until evenly coated in the sauce.
- Serve immediately, optionally topped with crumbled feta and chilli oil.
Nutrition Facts
Creamy Sweetcorn Pasta (A Hidden Veg Dinner for Kids!)
Amount per Serving
Calories
592
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
24
mg
8
%
Sodium
252
mg
11
%
Potassium
466
mg
13
%
Carbohydrates
95
g
32
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
22
g
44
%
Vitamin A
516
IU
10
%
Vitamin C
7
mg
8
%
Calcium
216
mg
22
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Leftovers
Leftover sweetcorn pasta will keep in the fridge for up to 2 days. Reheat gently in a saucepan or microwave with a splash of water or milk to loosen the sauce.