Creamy Corn & Spinach Pasta
A one-pan creamy pasta with corn and spinach in a tofu-milk sauce thickened with oats flour and finished with melty cheese. A hidden-veggie, high-protein dinner ready in about 20 minutes.
Equipment
- Blender
- Immersion blender
Ingredients
For the Pasta and Corn
- 1 cup pasta any short shape, boiled and drained
- 1 cup corn kernels boiled
For the Tadka and Sauce
- 1 tablespoon oil or butter
- 1 tablespoon garlic chopped
- 1 cup spinach chopped
- 2 cups milk
- 1/2 cup tofu about 3.5 oz / 100g, cubed
- 2 tablespoons oats flour
- 1/2 cup cheese grated, cheddar or mozzarella
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon black pepper powder
- salt to taste
Instructions
Prep
- Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside. Boil the corn kernels separately (or in the same pot) until just tender, then drain.
- Blend the milk and tofu together in a blender until completely smooth. Set aside.
Build the Sauce
- Heat the oil or butter in a wide pan over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant.
- Add the boiled corn and chopped spinach. Sauté for 2 to 3 minutes, until the spinach wilts down.
- Add the oregano, chilli flakes, salt, and black pepper powder. Mix everything together.
- Sprinkle in the oats flour and cook for 1 minute, stirring so it does not clump.
- Pour in the blended milk and tofu mixture. Cook for 2 to 3 minutes, stirring often, until the sauce thickens slightly.
- Add the grated cheese and mix well until melted and combined.
Combine and Serve
- Add the boiled pasta to the pan and sauté for a minute, tossing until every piece is coated in the sauce.
- Serve hot.
Notes
Any short pasta shape works well here. Fusilli and penne hold the sauce nicely.
No blender on hand? Mash the tofu very finely with a fork and whisk it into the milk instead. The sauce will be slightly less smooth but still works.
Make it spicier by upping the chilli flakes, or leave them out entirely for younger kids.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of milk to loosen the sauce.
Tried this recipe?Let us know how it was!