I've often found myself with peas, corn, and cream in the fridge, not in the mood for complicated dishes. One evening, I made these spaghetti with peas and corn, and since then, I’ve been repeating it quite often. They are quick to prepare, don’t make much mess, and have a balanced flavor with a light and aromatic sauce from dill and garlic. I love that I can work on the sauce and vegetables while the pasta is boiling, and in the end, everything comes together easily.
Quick Info
Total Time: 30-40 minutes
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Servings: 4
Difficulty: Easy
Recipe Type: Pasta, vegetarian (if using plant-based cream), lunch or dinner
Ingredients
400 g spaghetti
400 g peas (fresh or frozen)
340 g corn (cooked/canned, well-drained)
400 g cream
10 cloves of garlic
a bunch of fresh dill
5 tablespoons oil (for boiling and sautéing the vegetables)
sea salt
ground pepper
Instructions
1. Bring a large pot of water to a boil, adding a tablespoon of salt and a tablespoon of oil. When the water starts to boil, add the spaghetti and cook according to the package instructions – usually between 11 and 14 minutes. Don’t overcook them, as they will continue to cook slightly with the vegetables at the end.
2. While the pasta is boiling, prepare the sauce. Peel 10 cloves of garlic and chop them very finely. Place the garlic in a bowl, add a pinch of salt and a tablespoon of oil, and mix well. Add the cream and stir again until well combined.
3. Wash and finely chop a bunch of dill. Set aside a little dill for garnish at the end; incorporate the rest into the cream and garlic sauce. Mix well.
4. While the sauce is resting, heat 3 tablespoons of oil in a large pan (preferably a wok) and add the peas and corn. Sauté everything over medium heat, stirring occasionally, for 10-15 minutes. The vegetables should soften slightly and get a little browned, but don’t let them dry out too much. Towards the end, season with salt and pepper to taste.
5. Once the pasta is cooked, drain it and transfer it to the vegetables in the wok. Cook everything together for another 3 minutes on low heat, stirring so the pasta absorbs the flavor of the vegetables.
6. Turn off the heat and pour the cream sauce with garlic and dill over the pasta and vegetables. Gently mix until the sauce coats the pasta. Do not cook further after adding the sauce.
7. Serve immediately, with extra dill sprinkled on top for freshness.
Why I Make This Recipe Often
For me, it’s one of the most convenient options when I want something hearty without meat, using accessible ingredients. It fits well on days when I don’t want to spend too much time at the stove. Since it doesn’t have complicated steps, I can cook and wash the dishes as I go.
Tips and Variations
Tips
1. Finely chopped garlic is mixed with salt beforehand to soften it and enhance its flavor.
2. For sautéing the vegetables, don’t overdo the oil; use just enough to prevent sticking, or the pasta will turn out heavy.
3. Cream with 20-25% fat works best. A lighter version may result in a runny sauce.
4. If you prefer a thicker sauce, you can reduce the cream slightly or simmer it for a few minutes with the pasta over very low heat, but it’s not strictly necessary.
Substitutions
1. Frozen peas work just as well as fresh ones.
2. If you don’t have dill, you can use parsley, although the flavor will be different.
3. Plant-based cream can be used for a vegan version if you’re avoiding dairy.
Variations
1. If you like, you can add a bit of lemon to the sauce, but I prefer the simple version.
2. For a crunchier texture, add a few corn kernels at the end without sautéing them.
3. For added color, you can include 1-2 diced carrots with the vegetables, but this is optional.
Serving Ideas
1. The pasta is best served hot, right after it’s made. It’s good as a main dish but also as a side for grilled meat, if needed.
2. At the table, offer fresh dill separately for everyone to add to their taste.
3. It pairs well with a simple raw vegetable salad.
Frequently Asked Questions
1. Can I use a different type of pasta instead of spaghetti?
Yes, you can substitute with penne, fusilli, or any short pasta. The cooking time remains the same as on the package.
2. Can I use frozen corn instead of canned?
Yes, but you’ll need to thaw it and sauté it a bit longer to ensure it’s fully cooked.
3. What type of cream works best?
A cream with 20-25% fat gives the best results. A very low-fat cream may result in a watery sauce.
4. Can the recipe be made without garlic?
Yes, but the flavor will be different, as the sauce will be much milder. If you can’t handle raw garlic, you can sauté it briefly first.
5. Can I put the vegetables directly over the pasta without sautéing them?
The texture and flavor won’t be the same. Sautéed vegetables add extra aroma compared to those that are just boiled or raw.
Nutritional Values
Estimate per serving (out of 4): approximately 500-600 kcal, with 18-20 g protein, 15-18 g fat, 80-90 g carbohydrates. Values depend on the type of cream and how much oil you use. The pasta with vegetables and cream primarily provides carbohydrates and fats, with a moderate protein content.
Storage and Reheating
Pasta with this sauce is best enjoyed fresh. If leftovers remain, store them in the fridge in a covered container for no more than 24 hours. Reheat in the microwave or in a pan with a little milk or cream, but the sauce's texture may not remain as creamy. I do not recommend keeping it for more than a day, as the cream sauce may separate.
Quick Info
Total Time: 30-40 minutes
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Servings: 4
Difficulty: Easy
Recipe Type: Pasta, vegetarian (if using plant-based cream), lunch or dinner
Ingredients
400 g spaghetti
400 g peas (fresh or frozen)
340 g corn (cooked/canned, well-drained)
400 g cream
10 cloves of garlic
a bunch of fresh dill
5 tablespoons oil (for boiling and sautéing the vegetables)
sea salt
ground pepper
Instructions
1. Bring a large pot of water to a boil, adding a tablespoon of salt and a tablespoon of oil. When the water starts to boil, add the spaghetti and cook according to the package instructions – usually between 11 and 14 minutes. Don’t overcook them, as they will continue to cook slightly with the vegetables at the end.
2. While the pasta is boiling, prepare the sauce. Peel 10 cloves of garlic and chop them very finely. Place the garlic in a bowl, add a pinch of salt and a tablespoon of oil, and mix well. Add the cream and stir again until well combined.
3. Wash and finely chop a bunch of dill. Set aside a little dill for garnish at the end; incorporate the rest into the cream and garlic sauce. Mix well.
4. While the sauce is resting, heat 3 tablespoons of oil in a large pan (preferably a wok) and add the peas and corn. Sauté everything over medium heat, stirring occasionally, for 10-15 minutes. The vegetables should soften slightly and get a little browned, but don’t let them dry out too much. Towards the end, season with salt and pepper to taste.
5. Once the pasta is cooked, drain it and transfer it to the vegetables in the wok. Cook everything together for another 3 minutes on low heat, stirring so the pasta absorbs the flavor of the vegetables.
6. Turn off the heat and pour the cream sauce with garlic and dill over the pasta and vegetables. Gently mix until the sauce coats the pasta. Do not cook further after adding the sauce.
7. Serve immediately, with extra dill sprinkled on top for freshness.
Why I Make This Recipe Often
For me, it’s one of the most convenient options when I want something hearty without meat, using accessible ingredients. It fits well on days when I don’t want to spend too much time at the stove. Since it doesn’t have complicated steps, I can cook and wash the dishes as I go.
Tips and Variations
Tips
1. Finely chopped garlic is mixed with salt beforehand to soften it and enhance its flavor.
2. For sautéing the vegetables, don’t overdo the oil; use just enough to prevent sticking, or the pasta will turn out heavy.
3. Cream with 20-25% fat works best. A lighter version may result in a runny sauce.
4. If you prefer a thicker sauce, you can reduce the cream slightly or simmer it for a few minutes with the pasta over very low heat, but it’s not strictly necessary.
Substitutions
1. Frozen peas work just as well as fresh ones.
2. If you don’t have dill, you can use parsley, although the flavor will be different.
3. Plant-based cream can be used for a vegan version if you’re avoiding dairy.
Variations
1. If you like, you can add a bit of lemon to the sauce, but I prefer the simple version.
2. For a crunchier texture, add a few corn kernels at the end without sautéing them.
3. For added color, you can include 1-2 diced carrots with the vegetables, but this is optional.
Serving Ideas
1. The pasta is best served hot, right after it’s made. It’s good as a main dish but also as a side for grilled meat, if needed.
2. At the table, offer fresh dill separately for everyone to add to their taste.
3. It pairs well with a simple raw vegetable salad.
Frequently Asked Questions
1. Can I use a different type of pasta instead of spaghetti?
Yes, you can substitute with penne, fusilli, or any short pasta. The cooking time remains the same as on the package.
2. Can I use frozen corn instead of canned?
Yes, but you’ll need to thaw it and sauté it a bit longer to ensure it’s fully cooked.
3. What type of cream works best?
A cream with 20-25% fat gives the best results. A very low-fat cream may result in a watery sauce.
4. Can the recipe be made without garlic?
Yes, but the flavor will be different, as the sauce will be much milder. If you can’t handle raw garlic, you can sauté it briefly first.
5. Can I put the vegetables directly over the pasta without sautéing them?
The texture and flavor won’t be the same. Sautéed vegetables add extra aroma compared to those that are just boiled or raw.
Nutritional Values
Estimate per serving (out of 4): approximately 500-600 kcal, with 18-20 g protein, 15-18 g fat, 80-90 g carbohydrates. Values depend on the type of cream and how much oil you use. The pasta with vegetables and cream primarily provides carbohydrates and fats, with a moderate protein content.
Storage and Reheating
Pasta with this sauce is best enjoyed fresh. If leftovers remain, store them in the fridge in a covered container for no more than 24 hours. Reheat in the microwave or in a pan with a little milk or cream, but the sauce's texture may not remain as creamy. I do not recommend keeping it for more than a day, as the cream sauce may separate.