Pasta with Baby Corn and Capsicums

Pasta with Baby Corn and Capsicums

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The bright colours of the baby corn, capsicums, carrot and spring onions make this vegetarian pasta very attractive.


Serves: 5 

  • 1/2 cup (125ml) olive oil
  • 1 onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 green capsicum, sliced
  • 1 carrot, sliced
  • 1/2 cup chopped spring onions
  • 2 cloves garlic, minced
  • 150g tinned baby corn, drained
  • 150g mushrooms
  • 1 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese
  • 500g pasta

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Cook the pasta according to the package directions.
  2. Meanwhile, heat olive oil in large saucepan. Add onion, capsicums and carrot and saute until onion is golden. Stir in the spring onions and minced garlic and saute for 2 minutes. Stir in the baby corn, mushroom and seasonings and heat through.
  3. Toss the cooked pasta with the vegetables and top with Parmesan cheese, if desired.

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