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Phil Vickery

THE NATION’S FAVOURITE RECIPES

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Simple Spicy Fusilli & Sweetcorn

3.6/5 rating (9 votes)
  • Serves: 2
  • Prep Time: 15 mins
  • Ready in: 15 mins
  • Difficulty: Easy
  • Print:
Simple Spicy Fusilli & Sweetcorn
 

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
ENERGY (KCALS) 535
 
  ( g ) 
PROTEIN 16
FAT 4
SATURATED FAT 0.5
CARBOHYDRATES 104
TOTAL SUGARS 13
SALT 1.6
FIBRE 10

 

Ingredients

  • 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)

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Method

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.

Phil's Tips

A super healthy whole grain, corn is a good source of fibre, vitamin C and antioxidants that promote healthy vision. 

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