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Creamy vegie pasta

by wiki
7 July, 2021
in Dinner
0
Creamy vegie pasta
Creamy vegie pasta
 

Twirl your fork around slippery spaghetti to capture bursts of sweet corn and fresh herbs. The genius of this dish? While the pasta boils, one pan creates a sumptuous sauce.

Nutrition

  • 2320 kj                            Energy

  • 16g                                 Fat Total

  • 6.5g                                Saturated Fat

  • 6.5g                                 Fibre

  • 18g                                  Protein

  • 84g                                  Carbs (total)

All nutrition values are per serve

0

Creamy vegie pasta

Serves: 4
Cooking time: 10 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 375g spaghetti
  • 1 tablespoon olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 zucchini, halved, thinly sliced
  • 2 fresh corncobs, kernels removed
  • 3 teaspoons chopped fresh marjoram
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) boiling water
  • 1/2 Massel vegetable stock cube, crumbled
  • 250ml ctn Philadelphia Light Cream for Cooking
  • Chopped fresh chives, to serve

Instructions

  • Step 1
    Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain and return to pan.
  • Step 2
    Meanwhile, heat the oil in a large, deep frying pan over medium heat. Stir in the leek for 5 minutes or until soft. Stir in the zucchini, corn kernels, marjoram and garlic for 3 minutes or until vegetables are just tender.
  • Step 3
    Combine the water and stock cube in a large heatproof jug. Stir in the cream. Pour into the corn mixture. Bring to the boil. Stir for 1-2 minutes or until sauce thickens slightly. Pour over spaghetti. Toss to combine. Divide among bowls. Top with the chives.
  • Author: Sonja Bernyk
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste
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