I got quite a bit of flack when I did this recipe on the telly, but I'm not really sure why. I was told it wasn't real cooking and 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.
Ingredients
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 pinch dried chilli flakes
- 365 g can sweetcorn
- ½ vegetable stock cube
- 100 ml boiling water
- 2 tbsp cornflour
- 400 g cooked fusilli
- salt optional
- freshly milled black pepper
- sweet chilli sauce, to serve (optional)
Instructions
- 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
- Mix the cornflour with 3 tablespoons of water, stir 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.
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Notes
Nutrition Facts
Simple Spicy Fusilli & Sweetcorn
Amount per Serving
Calories
561
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Sodium
264
mg
11
%
Potassium
537
mg
15
%
Carbohydrates
116
g
39
%
Fiber
9
g
38
%
Sugar
15
g
17
%
Protein
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
