Creamy Broccoli and Sweetcorn Pasta

1. Cook the Pasta:

   Bring a large pot of water to a boil. Add the pasta and cook for 10–12 minutes, stirring occasionally to prevent sticking. The pasta should be tender but still firm to the bite.

2. Add Vegetables:

   While the pasta cooks, cut the broccoli florets into smaller pieces if needed. After the pasta has been cooking for 8–10 minutes, add the broccoli and sweetcorn to the pot. Continue to cook for 2–3 more minutes, until the broccoli is tender.

3. Reserve Water and Drain:

   Before draining, save around 150ml of the pasta water. Drain the pasta and vegetables, then return them to the pot.

4. Make the Sauce:

   Pour the reserved pasta water over the pasta. Add the cream cheese and lemon zest, stirring until the cheese melts and coats the pasta and vegetables. Sprinkle with half of the grated cheddar and season with black pepper. Stir over low heat until the cheese melts, adding more water if needed to adjust the sauce consistency.

5. Serve:

   Top with the remaining cheddar and serve immediately.

Tips

1. You can use frozen broccoli or other vegetables if fresh isn't available. Canned sweetcorn can be swapped for frozen if preferred. Don’t discard the broccoli stalks—thinly slice them to add extra texture and flavor.