Creamed Corn Summer Pasta

Creamed Corn Summer Pasta

Servings 1
Cook Time 20 mins



  • 50g pulse spaghetti (or normal spaghetti)
  • 1 courgette, peeled into ribbons


  • ¼ red onion, finely diced
  • ¼ tsp oil
  • ½ cup frozen corn
  • 1 Tbsp lite sour cream
  • 2 Tbsp grated Parmesan cheese

To serve

  • 1 bunch basil, leaves picked
  • 25g mozzarella balls
  • 1 pinch chillli flakes


  • Before you start, bring a medium pot of salted water to the boil.
  • Cook pasta in pot of boiling water for 6-8minutes, until tender. Meanwhile, prep courgette. Add courgette to pot and drain. Return pasta and courgette to pot and season to taste with salt and pepper
  • Prep onion. Heat oil in a small fry-pan on medium heat. Add corn and onion and cook for about 2 minutes, until tender. Remove from heat and fold through sour cream and Parmesan. Mix well, season to taste with salt and pepper and set aside
  • Prep basil
  • Serve pasta topped with sauce, mozzarella, chilli flakes and basil


Energy 1830 kJ | 437 kCal | Carbohydrates 37.3 g | Protein 31.3 g | Fat 14.6 g
Calories: 437kcal

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