Creamy Sweetcorn Fettuccine with Pickled Carrots

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This dish is a perfect winter warmer….and whilst I might be vegan, I love the creamy foods and that is exactly what the sweetcorn achieves in this recipe! The carrots are tangy and slightly spicy and so they really lift the dish and make it brighter. 


Preparation time: 40 minutes (including cooking time)


Ingredients (Serves 3):

  • 4 cups frozen sweetcorn
  • 8 tbsp Olive Oil
  • 4 red chillies
  • 28g fresh basil
  • 1 1/2 lemons juiced
  • Salt
  • Pepper
  • 250g Fettuccine (Organic Edamame and Mung Bean Fettuccine by Explore Asian)
  • 2 peeled carrots

Method:

  1. Heat the frozen sweetcorn in a pan until all the ice has melted and the kernels have warmed through
  2. Place the sweetcorn in a blender and blend for at least 8 minutes, gradually adding the oil in tbsp at a time
  3. Add a couple of tbsp of water if needed to make a runny consistency
  4. Once the mixture is smooth and in two red chillies, salt, pepper, 1/2 lemon juiced and the basil and blend further until well combined and basil is roughly chopped
  5. Boil the pasta in boiling water with added salt for 8 minutes and drain
  6. Season the drained pasta with salt and a drizzle of olive oil and toss
  7. Dice the carrots into tiny cubes and marinade in 1 lemon juiced and 2 crushed red chillies and salt
  8. Heat the sweetcorn sauce up on a gentle heat until warm and then add fettuccine and mix well
  9. Wait until the pasta is warmed through and then dish up
  10. Sprinkle over the carrot cubes (remove from pickling liquid)
  11. Enjoy my Little Peas!

 

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