I first made this as an experiment when I didn't have any chicken in the house, but wanted to make some kind of hearty pasta dish. It later became a staple when I used to observe Meatless Mondays - I only stopped observing them because we usually have a meat-free meal at least once a week, but most of the time, more often than that, it just doesn't always happen on Mondays. I really love this dish because it's delicious, fast, easy and I usually have all the ingredients on hand even if it's been a while since I went to the shops.
Ingredients
Salt & olive oil for boiling pasta water
250g fresh fusilli or penne pasta
1/2 cup frozen corn
3/4 cup frozen edamame (soya beans)
Zest & juice of 1 lemon
1/4 cup starchy pasta water (reserved before straining the pasta)
1 chicken or vegetable stock cube mixed with 1/4 cup water (I use Oxo)
1/2 cup freshly grated parmesan cheese
Pinch of dried chilli flakes
Method
1. Boil pasta according to directions, reserving 1/4 cup of the cooking water before straining and set aside. Put strained pasta into a mixing bowl and set aside.
2. Mix together stock, lemon juice, zest, edamame & corn. Heat over medium-high until boiling. Reduce to medium and cook until frozen veggies are done. About 3 or 4 minutes, adding more water by the tablespoon full if necessary.
3. Add salt, pepper & chilli flakes to the veggie mixture & stir before removing from heat.
4. In the mixing bowl add 3/4 of the cheese to the pasta along with 1/2 of the pasta water and mix together.
5. Add the veggie mixture and remaining pasta water to the bowl. Stir until all the pasta is coated.
I have made this dish multiple ways, using all types of stock from homemade to cube, chicken or vegetable... It all works. For vegetarians, be sure to use a vegetable stock cube. For leftovers, add a few tablespoons of water to it and either warm up in a non-stick frying pan with the lid on over low heat or pop it in the microwave, stirring every few minutes.
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