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Pasta with garlic cream sauce and corn

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Ingredients for 4 servings:

  • 1 cup of cream
  • 250 ml milk
  • ½ can corn
  • 2 cloves garlic
  • ½ onion(s)
  • 2 tsp broth
  • 1 tbsp sauce thickener or flour
  • 500 g pasta
  • pepper
  • Oil, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the pasta water without salt and cook the pasta al dente. In the meantime, finely chop the onions and sauté them with the crushed or minced garlic clove until translucent. Add the corn and fry briefly. If you have leftover ham, you can fry that too. Add the cream and milk and bring to a boil briefly. Then season with broth and thicken with a sauce thickener or flour, using more or less to taste. Season with pepper. Rinse the pasta and stir into the sauce. The sauce can be a bit saltier or more seasoned. When the pasta is folded in, it tastes “normal” again. If I like the sauce, I add a little more broth and then it’s just right. Just try it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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