Pasta with Baby Corn and Capsicums

    20 minutes

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

    11 people made this

    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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    Reviews in English (13)


    This is a very good, easy, and quick dinner to make. I didn't have baby corn so I just added a handful of frozen corn and it was just fine. My family thought this was a good dinner.  -  15 Oct 2002  (Review from Allrecipes USA and Canada)


    This made a great weeknight dinner. I left out the green onion and used 2 carrots. I didn't have any of the canned baby corn so I just used some canned whole kernel corn, which worked out just fine. Loved the combo of veggies, will make this again. Thanks.  -  16 Jun 2010  (Review from Allrecipes USA and Canada)


    It was a yummy healthy way to top off some whole wheat pasta. I didn't have red pepper, so I added some celery instead. I also spiced it up a bit more. My 4 year old gave it a thumbs up!  -  04 Jul 2007  (Review from Allrecipes USA and Canada)