Trying out the fresh purple corn for this recipe, thus required an additional step to steam it. If you’re using frozen corn, you may save the hassle and skip this step.
• 125g organic rice gluten free pasta
• 3 tablespoons unsalted butter
• 200ml @anyameals chicken stock/water
• 150ml fresh milk
• 2 tablespoons cooking cream
• 4-6 fresh button mushrooms (sliced)
• 2 handful of fresh purple corn
• Ham (Cut into strips, optional)
• @liloikanbilis Mushroom powder
• Pepper and Salt to taste
《How to prep》
1. Cook the pasta as directed on the package. Drain well and set aside.
2. Steam the purple corn for about 10mins. Set aside.
3. Heat the butter in a pan. Add the mushrooms, saute for about 5mins.
4. Pour in the milk, double cream and stock. Bring to boil and add in the corn. Stir well and cook for another 3-5mins.
5. Add the pasta in. Toss until the pasta is coated with the sauce. Bring to simmer until the sauce starts to thicken.
6. Add @liloikanbilis mushroom powder, salt and pepper to taste. Mix everything well and off the heat, serve.
Other option for substitute ham: shredded chicken, prawns, scallops or omit the meat for vegans.
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