Cook the Bio XXI spaghetti according to the instructions on the packet. Once cooked, cool it down with cold water in a colander and mix in 3 tablespoons of olive oil, 1 tsp of salt and juice from a ½ lemon.
Gently sauté the finely chopped onions, coriander and garlic in 2 tbsp of olive oil and set aside.
Make a roux with the canola oil and flour and slowly add the soya milk to make a béchamel sauce. Squeeze in juice from a ½ lemon. Add 1 tsp of salt, 1 tbsp of black pepper, the sautéed onion, garlic and coriander, the lemon zest and mix. Cook gently for about 5 minutes and set aside.
Warm the spaghetti in the microwave (mixing so it doesn’t clump) and also warm the sweet corn in the microwave.
Combine the spaghetti, sweetcorn and sauce, garnish with the roughly chopped coriander and serve.
Bon Appetite 😊
if you don’t want to use the tined sweetcorn – you can substitute with frozen peas or sautéed mushrooms or quite honestly any vegetables you have on hand. Just remember for example if you were to use butternut – you need first cook your butternut – we would suggest roasting the butternut first and don’t forget to season your roast butternut.
Check out more cool recipes from Sense of Taste Chef School on:
Ingredients
Directions
Cook the Bio XXI spaghetti according to the instructions on the packet. Once cooked, cool it down with cold water in a colander and mix in 3 tablespoons of olive oil, 1 tsp of salt and juice from a ½ lemon.
Gently sauté the finely chopped onions, coriander and garlic in 2 tbsp of olive oil and set aside.
Make a roux with the canola oil and flour and slowly add the soya milk to make a béchamel sauce. Squeeze in juice from a ½ lemon. Add 1 tsp of salt, 1 tbsp of black pepper, the sautéed onion, garlic and coriander, the lemon zest and mix. Cook gently for about 5 minutes and set aside.
Warm the spaghetti in the microwave (mixing so it doesn’t clump) and also warm the sweet corn in the microwave.
Combine the spaghetti, sweetcorn and sauce, garnish with the roughly chopped coriander and serve.
Bon Appetite 😊
if you don’t want to use the tined sweetcorn – you can substitute with frozen peas or sautéed mushrooms or quite honestly any vegetables you have on hand. Just remember for example if you were to use butternut – you need first cook your butternut – we would suggest roasting the butternut first and don’t forget to season your roast butternut.
Check out more cool recipes from Sense of Taste Chef School on:
