Ingredients
Ribbon pasta
Plain or wheat flour
Sweet corn cream style
Chilli garlic sauce, Worcestershire sauce. Soya sauce
Carrot, cabbage, french beans
Spring onion
Garlic bread
Salt
Method
- Boil one 200 gm. Packet of ribbon pasta, as per method in pastas(refer index).
- Dry roast 2 tbsp. plain or wheat flour, till aroma exudes, over slow flame.
- Keep aside.
- Empty contents of one can sweet corn cream style into a nonstick pan.
- Add cooled flour, 1 tsp. chilli garlic sauce, 1 tsp. soya sauce, 1 tsp. Worcestershire sauce.
- Add 1 carrot, 2 tbsp. cabbage, 3-4 french beans, 1 sprig spring onion with greens, finely chopped.
- Mix well, add salt and pepper as per taste.
- Add 1 cup water, transfer to heat, stirring continuously, till mixture starts boiling.
- Reduce heat, simmer, stirring frequently, the liquid is semi-thick.
- Place warm drained pasta into serving dish.
- Pour corn mixture over pasta, to cover it all over.
- Garnish with grated cheese and a few bits of chopped spring onions if desired.
- Grill (optional) under a hot griller, till cheese melts, or serve as is.
- Serve with hot garlic bread or warmed dinner rolls.
Sweet Corn Dishes Index
