Fridge Friend Recipes
Creamy Sweetcorn and Pepper Pasta recipe
A colourful pasta dish with sweet roasted peppers and juicy sweetcorn tossed through a light, creamy sauce. It’s comforting, vibrant and ideal for a quick lunch or easy supper.
30 min · Easy · Italian-inspired Jump to method
Ingredients
- 200g Pasta
- 1 Green Sweet Pepper
- 1 Purple Sweet Pepper
- 160g Sweetcorn
- 150ml Single Cream
- 1 small Onion
- 2 cloves Garlic
- 1 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 605 kcal |
| Protein | 14 g |
| Carbohydrates | 78 g |
| Fat | 25 g |
| Saturated fat | 11 g |
| Fibre | 7 g |
| Sugar | 11 g |
| Sodium | 450 mg |
Why this works
A creamy, energy-dense pasta dish with moderate fibre and some vegetables, but relatively high in fat and saturated fat due to the cream.
Vitamin C and antioxidants. The peppers and onion contribute vitamin C and plant antioxidants, which support immune function and overall cell protection.
Fibre and carotenoids. Sweetcorn and peppers add fibre plus carotenoids such as beta-carotene, supporting gut health and eye health.
Higher saturated fat. Single cream is the main source of saturated fat, so this dish is less suitable for regular heart-health-focused eating.
Method
- Cook the pasta in plenty of salted water until al dente, then reserve a little of the cooking water and drain.
- Meanwhile, slice the green sweet pepper and purple sweet pepper into thin strips.
- Heat a little olive oil in a frying pan and cook the sweet peppers for 5–6 minutes until softened and lightly charred.
- Add the sweetcorn and cook for 2 minutes more until hot through.
- Stir in the single cream and a splash of the reserved pasta water, then simmer gently until the sauce is lightly coating.
- Toss in the drained pasta and mix well so the green sweet pepper, purple sweet pepper and sweetcorn are evenly distributed.
- Season with black pepper, taste, and serve straight away.
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