Mushroom & Sweetcorn Cream Pasta Recipe

Bring a large pot of cold water to a raging boil.

Add pasta (penne) to the boiling water with a touch of salt and cook until desired tenderness.

Drain the pasta and set it aside without rinsing.

In a pan, heat sunflower oil over medium heat.

Add chopped red onion to the pan and sauté until they change color but remain slightly crunchy.

Season with black pepper and salt, and add dried oregano (or other Italian herbs if desired).

Add 2 teaspoons of finely chopped garlic to the pan and stir.

Once the onions are ready, add brown mushrooms to the pan and sauté for about 3-4 minutes until they cook down and release moisture.

Add canned sweet corn to the pan and stir.

Pour in 1 cup of thick cooking cream and stir well while keeping the heat on high.

Add grated Parmesan cheese to the sauce and mix until combined, checking for salt and pepper.

Add the cooked pasta to the sauce and stir to coat everything evenly, cooking for an additional 1-2 minutes on high heat.

Equipment Needed

Spice Level:

Dietary

Allergens