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Creamy corn spaghetti


35g knob of butter

1 onion, finely diced

3 - 4 cloves garlic

1/4 tsp dried thyme

1 C corn kernals, if using fresh - boil first, if frozen - defrost

1/2 C cream

1/4 C pasta water

Salt & Pepper

Fresh parsely



- Pop a large pot of salted water on to boil

- In a large pan, saute butter, onion and garlic with a small sprinkle of salt together on a low heat for 8 - 12 mins until onions are translucent.

- Add thyme, corn and cream and another sprinkle of salt, simmer gently

- Boil pasta 3 - 4 mins, when draining, reserve 1/4 C cooking water

- Add pasta and pasta water to the pan and stir through well

- Check for seasoning, adjust as necessary.

- Serve with a good sprinkle of freshly chopped parsley, parmesan & pepper


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