Creamy Spinach and Corn Red Rice Pasta


  • 200g Di Grano Red Rice Pasta

  • 200g Spinach finely chopped

  • ¼ Cup Sweet Corn, Kernels, Steamed

  • ¼ Cup sliced Mushrooms

  • 1 tsp Dried Rosemary

  • 1 tsp Chili Flakes

  • Salt to Taste

  • For White Sauce

  • 2 tbsp Butter

  • 2 tbsp Refined Flour

  • 2 cups Milk

  • 2-3 cubes grated Cheese

To Pre-Cook Pasta

  • 1 ltr Water

  • 1 tsp Salt

Cooking Instructions

  • Bring a large pot of lightly salted water to a boil. Once the water starts boiling add in Di Grano Red Rice Pasta and let it cook for 9-10 minutes as per the packaged instructions.

  • Strain the pasta and rinse under cold water until cool.

  • To make the white sauce, heat butter in a pan. Once melted, add flour and stir continuously till the raw smell of flour goes away.

  • Pour the milk little by little and stir continuously. Make sure it does not form any lumps. Cook until the mixture thickens. Add grated cheese and mix well.

  • Add in chopped Spinach, Corn Kernels and Mushroom. Cook for 2 minutes.

  • Season with salt, chili flakes and rosemary.

  • Add in the pre-cooked pasta and mix well to coat the pasta evenly.

  • If the sauce thickens, add a little reserved pasta water, if required.

  • Garnish with grated cheese, oregano, chilli flakes and serve.