Roasted Corn Protein Pasta
Air-fried sweet corn tossed with penne in a creamy cottage cheese sauce with smoky harissa, lemon, and crumbled feta. About 41g protein per serving, ready in under 30 minutes.
Equipment
- Air fryer
Ingredients
Main ingredients
- 4 corn on the cobs
- 300 g penne pasta
- 600 g cottage cheese 2 x 300g tubs
- 50 g cream cheese
- 2 tablespoons smoky harissa
- 1 lemon juiced
- 3 spring onions chopped
- 2 ladlefuls pasta cooking water reserved before draining
- salt to taste
- 200 g feta cheese crumbled
Instructions
Roast the corn
- Place corn cobs in the air fryer basket. Cook at 190°C (375°F) for 17 minutes, turning halfway, until tender with light char marks.
- Rinse briefly under cold running water to cool. Slice kernels off the cobs and set aside.
Cook the pasta
- Bring a large pot of well-salted water to a boil. Add penne and cook until al dente. Reserve 2 ladlefuls of pasta water, then drain.
Make the sauce and assemble
- In a large bowl, combine cottage cheese, cream cheese, smoky harissa, lemon juice, and chopped spring onions. Add reserved pasta water and stir until smooth and creamy. Season with salt.
- Add sliced corn kernels and drained penne to the bowl. Toss until lightly and evenly coated.
- Crumble feta over the top, fold through gently, and serve warm or cold.
Notes
Halve all ingredients for 2 servings (2 corn cobs, 150g penne, 300g cottage cheese, 100g feta, etc.).
No air fryer? Grill the corn over medium-high heat for 12 to 15 minutes, turning often, or roast at 200°C (400°F) for 20 to 25 minutes.
For a vegan version, use plant-based cottage cheese and cream cheese, swap feta for crumbled tofu seasoned with lemon and salt, and check that your harissa is vegan.
Make ahead by assembling without feta, refrigerating up to 2 days, and adding fresh feta when serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Loosen with a splash of water or milk if the sauce tightens up when reheating or serving cold.
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