Sweet corn pasta recipe, Easy sweet corn pasta with detailed step-by-step pictures. Pasta recipe without pasta sauce.
This is a creamy tomato-based pasta cooked with sweet corn and other veggies of your choice. I recently tasted this pasta at my friend’s house. A few weeks back she invited us for dinner and the spread was amazing. She is a very good baker and the menu had a wonderful spread of varieties of recipes. She made delicious Pizza, Soup, noodles, and this pasta too.
Without fail, I noted down the recipe for the sweet corn pasta from her. This recipe she adapted from Tarla Dalal cookbook. It turned out very well and everyone liked it very much. For sure, kids will love this spaghetti sweet corn pasta. Check out my mushroom pasta and pumpkin pasta too. Also, check out my Butter corn pasta recipe too.
Sweet corn pasta recipe
Ingredients
- 2 cup Spaghetti pasta broken
- 1 Onion
- ½ Tomato
- ¼ cup Sweet corn I used frozen corn
- 7 Olives optional
- 1 tbsp Celery
- 2 tbsp Capsicum
- 1 tbsp Oil + butter
- ¼ cup Fresh cream
- 2 tbsp Tomato ketchup
- 1 tbsp Chili sauce
- 2 pinches Oregano
- Salt as needed
Instructions
- Cook the spaghetti pasta by adding a few drops of oil and a little salt. Soak the pasta for 10 minutes and cook, this will give the best results and gets cooked soon.
- Drain the water and cover it and keep it aside. Reserve 2 tbsp of the water before draining.
- Finely chop the onions, celery, and capsicum. De-seed the tomato and chop them finely. Cook the corn kernels or you can use the frozen ones too. If using olives chop them into two.
- In a pan add butter and oil and add the onions.
- Cook till the onions turn pink and add the celery, capsicum, and tomato one by one. Cook for 3 minutes on medium flame.
- Add the sweet corn and olives to this.
- Add the tomato ketchup and the chili sauce. I used store-bought ketchup and chili garlic sauce.
- Mix well and cook for a minute.
- Now add the fresh cream and mix well. Add the cooked spaghetti to this. Add the reserved water which we kept after draining the spaghetti.
- Mix evenly and add the oregano flakes to this. Mix again.
- I didn't add any salt to the veggie mix. As the sauce has salt in it, I felt it is sufficient.
- Only while cooking the spaghetti I added the salt.
- Serve immediately.
Notes
Method:
- Cook the spaghetti pasta by adding a few drops of oil and a little salt. Soak the pasta for 10 minutes and cook, this will give the best results and gets cooked soon. Drain the water and cover it and keep it aside. Reserve 2 tbsp of the water before draining.
- Finely chop the onions, celery, and capsicum. De-seed the tomato and chop them finely. Cook the corn kernels or you can use the frozen ones too. If using olives chop them into two.
- In a pan add butter and oil and add the onions.
- Cook till the onions turn pink and add the celery, capsicum, and tomato one by one. Cook for 3 minutes on medium flame.
- Add the sweet corn and olives to this.
- Add the tomato ketchup and the chili sauce. I used store-bought ketchup and chili garlic sauce.
- Mix well and cook for a minute.
- Now add the fresh cream and mix well. Add the cooked spaghetti to this. Add the reserved water which we kept after draining the spaghetti.
- Mix evenly and add the oregano flakes to this. Mix again.
- I didn’t add any salt to the veggie mix. As the sauce has salt in it, I felt it is sufficient.
- Only while cooking the spaghetti I added the salt.
- Serve immediately.
- Instead of tomato ketchup and garlic sauce, you can add 1/4 cup of pasta sauce too.
- Fresh cream gives the taste to the pasta so do not skip that.
- You can use any pasta of your choice.
- You can garnish with grated cheese before serving.
- You can replace pasta with noodles too.
