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.
Ingredients for Corn Penne with Vegetables
400 g corn penne
200 g corn
3 spring onions
1 clove of garlic
200 ml coconut milk
1 tablespoon coconut oil
Sea salt and pepper
Preparation of the Corn Penne with Vegetables
First wash the carrots, the zucchini and the spring onions and cut them into fine cubes.
In the meantime, fill a large saucepan with water and cook the pasta ‘al dente’ according to the instructions on the packet.
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.
Deglaze the vegetables with 200 ml of coconut milk and let it simmer for 10 minutes.conut oil.
Season the sauce with pepper and sea salt and add 200 g of corn and some chives.
Mix the sauce with the pasta when it is cooked. You can garnish your finished dish with fresh cress.
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.