Plat
Creamy Corn Pasta
30 minPour 2Nutri-Score C€€
C
30 min
30 minCreamy Corn Pasta
ce qu’il vous faut
Ingrédients
pasta (dried, e.g. spaghetti or rigatoni)Céréales200 g
corn (kernels cut from the cob (about 2 cobs))Fruits et légumes300 g
Parmesan (finely grated)Produits laitiers50 g
cream (heavy cream)Produits laitiers100 ml
butter (for the pan)Produits laitiers20 g
olive oilÉpicerie15 ml
garlic (cloves, minced)Fruits et légumes2 morceaux
salt (for the pasta water and seasoning)Épices5 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
613kcal
- Glucides
- 83 g
- Protéines
- 20 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Blender
Râpe
Passoire
pas à pas
Préparation
- Étape 1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, keeping a little cooking water.
- Étape 2
Sauté the corn
- Melt the butter with the olive oil in a pan.
- Add the garlic and cook until fragrant.
- Add the corn kernels and cook until golden and tender.
- Étape 3
Blend the sauce
- Set a few spoonfuls of corn aside for serving.
- Blend the remaining corn with the cream and Parmesan until smooth and silky.
- Loosen with a splash of pasta water if needed.
- Étape 4
Combine and serve
- Toss the drained pasta with the corn sauce over low heat until glossy.
- Season with salt and black pepper.
- Serve topped with the reserved corn and extra Parmesan.