Sweetcorn and basil pasta
Sweetcorn charred in a hot pan, tomatoes just collapsing, and a lime and oat cream sauce with chilli. Summery even when the weather is not.
Made without gluten ingredients.
Method
- Put a large pan of salted water on to boil. Drain the sweetcorn and pat it dry. Halve the cherry tomatoes, crush the garlic and pick the basil leaves, then zest and juice the lime.
- Heat the olive oil in a large frying pan over a high heat. Add the sweetcorn and leave it mostly alone for 4 to 5 minutes, until charred in places.
- Add the tomatoes and cook for 3 minutes until just collapsing. Stir in the garlic and chilli flakes for 1 minute.
- Cook the gluten-free pasta for the time on the packet. Keep a mug of the cooking water, then drain.
- Pour the oat cream and lime juice into the pan and simmer for 2 minutes. Add the pasta with a splash of cooking water and toss.
- Taste, and add salt and pepper as needed.
- Tear the basil over the top and finish with the lime zest.
Tip Pat the sweetcorn properly dry, or it steams rather than chars. Lemon will do if you have no lime.
Per portion
| Energy | 630 kcal |
| Protein | 12 g |
| Carbohydrate | 102 g |
| of which sugars | 14 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 8 g |
| Salt | 0.34 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gluten-free pasta200 g
- sweetcorn1 tin
- cherry tomatoes200 g
- garlic1 clove
- lime1
- olive oil1 tbsp
- basil½ bunch
- oat cream100 ml
- chilli flakes½ tsp
