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Photograph of One-pot Sweetcorn and Spinach Orzo with Garlic Butter and Black Pepper

One-pot Sweetcorn and Spinach Orzo with Garlic Butter and Black Pepper

This wonderful riff on the classic, and equally wonderful, Cacio Pepe, includes both a generous amount of sweetcorn kernels and a good handful of fresh baby spinach. The salty pecorino romano both balances the sweetness from these vegetables perfectly, as well as helping to create the creamy sauce which swathes the pasta. It is cooked in one pot and is all you need for a quick and easy meal with speedy clean up afterwards.

Course light supper, Lunch
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1
Author Susan

Ingredients

  • 1 tablespoon unsalted butter
  • ½ tablespoon olive oil
  • ½ teaspoon freshly ground black pepper
  • 100g frozen sweetcorn kernels
  • 4g/1 clove of garlic, peeled and crushed
  • 85g orzo (or your pasta of choice)
  • 280ml boiling water
  • ⅛ teaspoon fine salt, ideally sea salt
  • 50g fresh baby spinach
  • 40g – 60g pecorino romano (or use parmesan), to taste

To finish and serve:

  • extra cheese
  • extra freshly ground black pepper
  • green or mixed salad, on the side
  • fresh/garlic bread

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Heat the butter with the olive oil over a moderate heat, in a pan large enough to fit all the ingredients. Add the freshly ground black pepper and cook until fragrant. This will only take around 1 minute.

  3. Add the frozen sweetcorn and cook on a moderately high heat for 2 – 3 minutes.

  4. Peel and crush the garlic and add to the pan. Cook for a further minute, or until aromatic.

  5. Add the orzo, boiling water and salt and bring to a simmer. Cook, without a lid, until the water has almost disappeared (2 - 3 tablespoons left) and the pasta is cooked to al dente, around 7 – 8 minutes. Stir the pasta, from time to time, as it cooks. This helps release the starch, which in turn, will help create a thicker sauce which will cling to the sides of the pasta.

  6. Please note:

    - if the pasta is cooked, and there is too much liquid left, boil briskly to reduce quickly.

    - if the water has disappeared and the pasta is not yet cooked, add a little more boiling water and cook until the pasta is ready.

  7. Add the spinach to the pan and cook, stirring, for a couple of minutes until wilted.

  8. Finally, add the cheese, stirring very well, until it has all melted. It will create a thick, cheesy sauce and coat the pasta and vegetables.

  9. Serve immediately, garnished with a little extra cheese and more freshly ground black pepper. Delicious as is or with a salad and/or fresh bread on the side.

  10. NB If you feel you need to loosen the sauce a little, add a tablespoon or two of boiling water, at the end, and stir well.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • wide pan
  • grater
  • garlic crusher

Increasing the quantities:

This recipe will give you a small to medium sized portion. To increase the quantities, you need to –

  • weigh pasta 
  • multiply the weight of pasta by 3.25 to get the amount of water you need to add
  • adjust sweetcorn, spinach, cheese, pepper, salt, olive oil and butter to taste

For example, if you are cooking 110g pasta – 

  • 110g pasta x 3.25 = 357ml rounded up to 360ml water