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 that it 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.
From £1.14 (for the whole dish)
|Nutritional Information per serving|
|( g )|
- 1 small onion, chopped
- 2 garlic cloves, crushed
- pinch of dried chilli flakes
- 365g can sweetcorn
- ½ × 10g vegetable stock cube
- 100ml boiling water
- 2 tablespoons cornflour
- 400g cooked fusilli
- salt (optional)
- freshly ground black pepper
- sweet chilli sauce, to serve (optional)
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, then stir this 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.