Spinach & Corn Wholewheat Pasta
Sep 3, 2018 · 2 min read

Ingredients
300 grams Penne pasta
200 grams Spinach , finely chopped
1/2 cup Sweet corn , kernels, steamed
1 tablespoon Olive Oil/Any other oil
1 teaspoon Red Chilli flakes
1 teaspoon Dried oregano
Ingredients to make the sauce
1 tablespoon Olive Oil
1 Onion , roughly chopped
4 cloves Garlic , finely chopped
2 cups Milk
2 tablespoons Whole Wheat Flour
1 teaspoon Black pepper powder
Salt , as per taste
- Add the pasta to the boiling water and let it cook in the boiling water until it is al dente. This process should take a good 12–15 minutes. Also boil corn in the meantime
- Once the pasta has cooked, drain the water.
- To make pasta sauce; whisk the milk, wheat flour, black pepper powder, and salt. Stir until there are no lumps.
- In a separate pan, heat a tablespoon olive oil in a pan over medium heat. Add chopped onion, garlic and saute for few minutes.
- Pour the milk mixture into the onion mixture and keep stirring continuously to cook the sauce. Keep stirring until the sauce thickens and has cooked through.
- Once done, turn off the heat, check the salt and spice levels and keep aside
- Next step is to cook the spinach. Heat a tablespoon of oil in a wok on medium heat.
- Add the spinach and cook until the spinach has wilted down. This will take about a minute. Add the cooked fusilli pasta and corn to the cooked spinach and give it a stir.
- When you are ready to serve, combine the sauce along with the spinach pasta and give it a toss in the wok. Check the salt and spice levels and adjust to suit your taste.
- It is important to mix the sauce to the pasta only when you are ready to serve, so the pasta tastes fresh and does not become sticky and gooey.
- Sprinkle chilli flakes and oregano before serving the Spinach Corn Pasta In White Sauce
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