Speedy corn orecchiette
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Speedy corn orecchiette
This creamy, sweet and spicy pasta dish comes together in just 20 minutes. Orecchiette pasta holds the sauce well, but you can use any small pasta shape
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
497Kcal
Fat
17gr
Saturates
10gr
Carbs
68gr
Sugars
8gr
Fibre
6gr
Protein
16gr
Salt
0.3gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 150g orecchiette
- 25g unsalted butter
- 1 x 198g tin sweetcorn, drained
- ½ large echalion shallot, diced
- 2 garlic cloves, sliced
- ½ tsp chilli flakes, plus extra to garnish
- zest of ½ lemon
- 30g parmigiano reggiano*, grated
- a handful of basil leaves (optional)
Step by step
- Bring a saucepan of water to the boil, adding a pinch of salt. Add the orecchiette and cook according to pack instructions. Drain, reserving about 100ml of the pasta water.
- Meanwhile, add the butter to a saucepan over a medium heat. Once it starts to foam, add the sweetcorn, shallot and garlic, along with the chilli flakes. Season, then sauté until soft and fragrant, around 5 minutes.
- Add half the cooked corn mixture to a blender, along with 50ml of the reserved pasta water. Blend until smooth. Add the cooked pasta to the corn mixture left in the saucepan, then add the blended corn mixture, lemon zest and most of the grated cheese. Toss everything together to coat. If it’s looking a little thick, add a splash of the reserved pasta water to thin slightly.
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Divide between two shallow bowls and top with the remaining cheese, some basil leaves, if using, and another pinch of chilli flakes to serve.
*Check your cheese is vegetarian, if required.
