sweet corn and kale cream pasta

sweet corn and kale cream pasta

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)


  1. Cook pasta according to directions, set aside.
  2. Heat oil in medium sized saucepan. Fry onions for 2-3 minutes on medium heat, till soft.
  3. Add kale and saute for 2-3 minutes till wilted.
  4. Add corn and saute for another minute.
  5. Add cream, nutmeg, chilli flakes, salt and pepper. Bring to boil and then simmer for about a minute.
  6. Add pasta, stir for about a minute.
  7. Turn off heat and serve immediately.

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