Great dishes come from bits and pieces of leftovers in your fridge. This dish was borne out of the necessity to use up that last bit of onion, half a packet of chopped kale, the last bit of heavy cream (leftovers from the quiche lorraine), and frozen corn (which is technically a freezer staple of mine). Put these things together and you get a delicious (and quick) pasta.
A note about frozen veggies: I highly suggest purchasing decent quality frozen veggies. Since they are freezer staples (at least in my fridge), I want them to be able to keep well and taste fresh (though frozen for many weeks/months). I’ve found Trader Joe’s frozen veggies (corn, peas, french beans) to be very good value for money. Their frozen corn, in my opinion, is probably the best out there – always sweet, and when cooked right – crisp.
Sweet Corn and Kale Cream Pasta
Serves 1 hungry individual
- 1 cup pasta of choice (I used whole-wheat penne)
- 2 cups chopped kale
- 1/4 onion, diced
- 1/2 cup frozen corn
- 1/4 cup heavy cream
- Pinch of ground nutmeg
- Salt and pepper, to taste
- 1-2 tablespoons olive oil
- Chilli flakes (optional)
- Cook pasta according to directions, set aside.
- Heat oil in medium sized saucepan. Fry onions for 2-3 minutes on medium heat, till soft.
- Add kale and saute for 2-3 minutes till wilted.
- Add corn and saute for another minute.
- Add cream, nutmeg, chilli flakes, salt and pepper. Bring to boil and then simmer for about a minute.
- Add pasta, stir for about a minute.
- Turn off heat and serve immediately.