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Sun-Dried Tomato & Sweetcorn Pasta

Sun-Dried Tomato & Sweetcorn Pasta

with Roasted Tomatoes and Spinach

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Looking for a tasty midweek dinner option? Try cooking up our Sundried Tomato and Sweetcorn Pasta in just 20 minutes for a balanced and tasty dinnertime.

Allergens:Cereals containing GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Baby Plum Tomatoes

½ pack(s)


(ContainsCereals containing Gluten)

1 tin(s)


1 bag(s)

Sundried Tomatoes

2 unit(s)

Garlic Clove

1 bunch(es)


1 sachet

Tomato Puree

½ pinch

Chilli Flakes

1 bag(s)

Baby Spinach

1 pack(s)



1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2950 kJ
Energy (kcal)705 kcal
Fat22.0 g
of which saturates13.0 g
Carbohydrate96 g
of which sugars20.0 g
Protein27 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle. Pop the baby plum tomatoes onto a large baking tray. b) Drizzle over some oil, and season with salt and pepper. Toss to coat. c) Roast on the top shelf of your oven until the tomatoes have burst and are starting to char, 15 mins.


a) Pour the boiled water from the kettle into a large saucepan with a pinch of salt. b) Bring back to boil. Once boiling, add the wheat pasta. Stir and cook for 12 mins, then drain in a colander. TIP: Ladle off some of the pasta water as it cooks and before draining, so you have it later for the sauce.


a) In the meantime, drain and rinse the sweetcorn in a sieve. Roughly chop the sun-dried tomatoes. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Pop the chopped sun-dried tomatoes into a small bowl. Pour over the cooking water from the pasta (see ingredients for amount) into the bowl. This will re-hydrate the tomatoes and will also be used to make your sauce later on!


a) Meanwhile, heat a large frying pan over high heat (don't add any oil!). Once hot, tip in the sweetcorn and add a good pinch of salt. b) Cook, stirring once or twice, until slightly charred and starting to pop, 3-4 mins. Tip into a bowl and set aside. Carefully, wipe out the now empty frying pan and return to a medium-low heat. TIP: Give it a minute or so to cool down.


a) Heat a glug of oil to in the pan. Once hot, stir in the garlic and cook until fragrant, 30 seconds to 1 minute. Careful, don't burn the garlic! Stir in the tomato purée and a good pinch of chilli flakes (go easy, they're hot!). Cook for 1 minute. Increase the heat to medium-high, then pour in the sun-dried tomatoes and the water they are soaking in. Add the spinach in handfuls and stir through to wilt.


a) Add the butter and half the Italian style grated hard cheese into the sauce. Stir until well combined. Tip the pasta, sweetcorn and roasted tomatoes (and all their juices) into the pan. Toss to evenly coat the pasta in the sauce. Stir through the coriander and season to taste with salt and pepper. Add another pinch of chilli flakes if you want to! Serve in large bowls with the remaining cheese sprinkled on top. ENJOY!