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Creamy vegie pasta
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a vibrant spaghetti dish with sweet corn and fresh herbs, all with a simple one-pan sauce.
Ingredients:
  • 375g spaghetti
  • 18.20 gm olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 zucchini, halved, thinly sliced
  • 2 fresh corncobs, kernels removed
  • 3 tsp chopped fresh marjoram
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) boiling water
  • 1/2 vegetable stock cube, crumbled
  • 250ml Bulla Cooking Cream
  • Chopped fresh chives, to serve
Instructions:
  • Boil the pasta in a pot of salted water until al dente according to package instructions. Drain and place back in the pot.
  • Heat oil in a large, deep frying pan over medium heat. Sauté leek for 5 minutes until soft. Add zucchini, corn, marjoram, and garlic and cook for 3 minutes until vegetables are tender.
  • In a large heatproof jug, mix the water and stock cube. Add the cream and combine. Pour the mixture over the corn and bring to a boil. Stir continuously for 1-2 minutes until the sauce slightly thickens. Pour over cooked spaghetti, toss well, then divide into bowls and garnish with chives. Enjoy!

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