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Creamy vegie pasta

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 375g spaghetti
  • 1 tablespoon olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 zucchini, halved, thinly sliced
  • 2 fresh corncobs, kernels removed
  • 3 teaspoons chopped fresh marjoram
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) boiling water
  • 1/2 Massel vegetable stock cube, crumbled
  • 250ml ctn Philadelphia Light Cream for Cooking
  • Chopped fresh chives, to serve


  • 1
    Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain and return to pan.
  • 2
    Meanwhile, heat the oil in a large, deep frying pan over medium heat. Stir in the leek for 5 minutes or until soft. Stir in the zucchini, corn kernels, marjoram and garlic for 3 minutes or until vegetables are just tender.
  • 3
    Combine the water and stock cube in a large heatproof jug. Stir in the cream. Pour into the corn mixture. Bring to the boil. Stir for 1-2 minutes or until sauce thickens slightly. Pour over spaghetti. Toss to combine. Divide among bowls. Top with the chives.

Source: taste.com.au


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