If you love pasta, you’re guaranteed to love our healthy corn penne with vegetables. This is a light summer dish that is quick to prepare. What makes this recipe special is that we use pasta made from corn, so this recipe is a gluten-free alternative to pasta made from grains. You can find the corn pasta in health food stores.
Enjoy cooking!
Ingredients for Corn Penne with Vegetables
400 g corn penne
3 carrots
1 zucchini
200 g corn
3 spring onions
1 clove of garlic
200 ml coconut milk
1 tablespoon coconut oil
chives
Cress
Sea salt and pepper
Preparation of the Corn Penne with Vegetables
Step 1
First wash the carrots, the zucchini and the spring onions and cut them into fine cubes.
Step 2
In the meantime, fill a large saucepan with water and cook the pasta ‘al dente’ according to the instructions on the packet.
Step 3
Put 1 tablespoon of coconut oil in a frying pan and sauté the onions first. Then add 1 clove of garlic and finally the rest of the vegetables.
Step 4
Deglaze the vegetables with 200 ml of coconut milk and let it simmer for 10 minutes.conut oil.
Step 5
Season the sauce with pepper and sea salt and add 200 g of corn and some chives.
Step 6
Mix the sauce with the pasta when it is cooked. You can garnish your finished dish with fresh cress.
Tip:
Most pasta dishes are best eaten immediately after preparation. However, if you have leftovers, you can store them in an airtight container in the refrigerator for 1-2 days, then heat them up on the stove, add some water (if you have pasta water) and heat them up well.l.
