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Charred Sweetcorn Pappardelle

Elevate your pasta game with this tantalising Charred Sweetcorn Pappardelle—a dish that combines the rustic charm of Italian cuisine with the bold flavours of charred sweetcorn. Picture tender ribbons of pappardelle pasta, perfectly al dente and generously coated in a luxurious sauce that celebrates the sweetness and smokiness of fire-kissed corn.
Whether enjoyed as a cozy weeknight dinner or showcased as the star of a special occasion meal, this dish is sure to leave a lasting impression and have you coming back for seconds.

Elevate your pasta game with this tantalising Charred Sweetcorn Pappardelle—a dish that combines the rustic charm of Italian cuisine with the bold flavours of charred sweetcorn. Picture tender ribbons of pappardelle pasta, perfectly al dente and generously coated in a luxurious sauce that celebrates the sweetness and smokiness of fire-kissed corn.

Cooking time10 minutes
Preparation time1 hour
Servings10 portions

recipe image Charred Sweetcorn Pappardelle

Low

INGREDIENTS
PREPARATION

4 x corn on the cobs
freshly cracked black pepper to taste
5 g smoked paprika
3 g garlic salt
50 ml vegetable oil
300 ml Flora Plant Cream Double 31% Fat
300 ml reserved pasta cooking water
500 g pappardelle pasta
30 g fresh coriander
250 g cherry tomatoes (halved)
2 large cloved of garlic (finely minced)
150 g Flora Plant B+tter Unsalted
120 g La Vie Plant Based Bacon Rashers
200 g fine green beans (blanched)

Lightly brush the corn cobs with veg oil and season with black pepper, garlic salt and smoked paprika.
Place into a hot pan and char the corn.
Place the Flora B+tter in a pan and melt, add the garlic and soften slightly and add in the halved cherry tomatoes. Cook until slightly soften and retain for later.
Place the La Vie Plant based bacon on a oven tray and bake until crispy, allow to cool and chopped into small pieces or crumble into small shards.
Cut the charred corn from the cobs. You need half of this for the sauce and the other half as garnish.
Cook the pasta in salted water and retain some cooking water to continue making the sauce.
Blend the charred sweetcorn, the Flora plant cream and add the retained pasta cooking water to achieve a smooth sauce consistency.
Adjust the seasoning if needed with additional salt and black pepper.
Drain the pasta straight into the creamy sweetcorn sauce and adjust with more pasta water if needed so it coats the pasta.
Add in half of the green beans, garlic cherry tomatoes, roughly chopped coriander and plant based bacon crumb.
Serve and garnish with more green beans, cherry tomatoes, coriander, plant based bacon crumb and finish with some charred corn.