Creamed Corn Linguine

Drain the sweetcorn (400 g) and place into a powerful blender, along with the nooch (5 tbsp), [juice of 1 lemon], vegetable stock (1 cube) (mixed with boiling water (200 ml)), a [pinch chilli flakes], olive oil (2 tbsp) and [salt pepper]. Blend until smooth, adding a dash more [water] if needed.

Peel and dice the onion (2) and cloves (2 garlic). Deseed and dice the bell pepper (2 red). Heat a large pan over medium heat with a drizzle of olive oil (1 tbsp). Add the diced [onion], [garlic cloves], and a [pinch salt]. Cook for 5-10 minutes until soft. Start 10m timer

While cooking the base, cook the linguine (220 g) according to packet instructions. Once cooked, drain, reserving some [pasta water].

Once the onions are cooked, pour in the corn sauce. Add the drained [linguine] to the pan and toss, adding some reserved [pasta water] to loosen the sauce if needed, until coated.

Spoon into bowls and garnish with basil leaves (1 handful).