Creamy Corn Conchiglie

Boil a full kettle

Add your conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the conchiglie for 7-9 min or until cooked with a slight bite

Once done, drain the conchiglie, reserving a cup of the starchy pasta water

Reboil half a kettle

Peel and finely chop (or grate) your garlic

Peel and finely slice your shallot[s]

Drain your sweetcorn

Grate your cheddar cheese

Combine your vegetable stock mix and tomato paste with 150ml [200ml] [250ml] boiled water – this is your tomato stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced shallot with a pinch of salt and pepper and cook for 2-3 min or until beginning to soften

Once softened, add the chopped garlic, drained sweetcorn, your ground smoked paprika and dried oregano and cook for 1-2 min or until fragrant

Once fragrant, add the tomato stock and your soft cheese to the pan and cook for 2-3 min further or until the sauce has thickened

Once thickened, add the cooked conchiglie and half the grated cheese (you'll use the rest later!) and give everything a good mix up – this is your creamy corn conchiglie

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!