Go Back
–+ servings
Five clear containers filled with bow-tie pasta, roasted corn, chives, and bacon pieces sit on a bright pink surface. The pasta is evenly distributed, and the toppings add color and texture to each portion.
Print Recipe
5 from 1 vote

Creamy Corn Pasta

This creamy corn pasta with bacon and leek is part of my viral 5 Lunches for £5 series. It’s rich, comforting, and ready in under 35 minutes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main, MAIN/MEAL PREP
Cuisine: British
Servings: 5
Calories: 666kcal
Author: Mimi Harrison
Cost: £1.15

Ingredients

  • 900 g frozen corn, £1.35
  • 500 g cooking bacon, roughly chopped (£1)
  • 250 g pasta, £0.75
  • 300 ml creme fraiche, £0.85
  • 1 leek, washed and thinly sliced (£0.67)
  • Fresh chives, thinly sliced to serve (£0.52)

Cupboard Essentials

  • 2 tbsp olive oil
  • 1 tsp garlic granules
  • Salt and pepper

Instructions

  • Preheat oven to 200°C. Pour the bacon and corn onto a foil-lined baking tray and coat with 1 tbsp olive oil, garlic granules and a pinch of salt and pepper. Roast for 25-30 minutes, stirring halfway through.
  • Meanwhile, gently fry the leek with the remaining 1 tbsp of olive oil over a medium/low heat. Season with salt and pepper.
  • Cook your pasta in heavily salted boiling water, setting your timer to the packet time minus 1 minute.
  • After around 8 minutes, the leeks will have softened. Add the creme fraiche at this stage and heat through. Then add 200ml of starchy pasta water.
  • Add the pasta, 2/3 of the crispy bacon and corn and stir to combine. Loosen with more pasta water if necessary.
  • Divide into meal prep containers and top with the remaining corn/bacon. Finish with fresh chives and a crack of black pepper.

Notes

  • Distribute the bacon and corn evenly across the tray for the best colour, stirring halfway through. 
  • Reserve your starchy pasta water to loosen the sauce. 
  • Cook the leeks on a low heat to prevent them from burning. 

Nutrition

Calories: 666kcal | Carbohydrates: 59g | Protein: 30g | Fat: 30g | Saturated Fat: 13g | Monounsaturated Fat: 3g | Fiber: 6g