Summer Pasta Delight

Chef Brainy
What Started it all:
Corn, Bell pepper, pasta, sous vide

Summer is here, and it’s the perfect time to get creative in the kitchen! This vegetarian pasta dish is a vibrant celebration of fresh flavors and textures.


  • 250g pasta of your choice
  • 1 large corn on the cob, husked and sliced into 1-inch pieces
  • 2 large bell peppers, sliced into 1-inch pieces
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 100ml vegetable stock
  • 20g grated Parmesan cheese (optional)


  1. Preheat your sous vide machine to 82°C (180°F).
  2. Cook the pasta according to the package instructions. Drain and set aside.
  3. In a large bowl, whisk together olive oil, salt, pepper, oregano, and lemon zest.
  4. Add the sliced corn and bell peppers to the bowl and toss to combine.
  5. In a separate bowl, whisk together vegetable stock and lemon juice.
  6. Add the cooked pasta to the bowl with the corn and bell peppers, and toss to combine.
  7. Add the vegetable stock mixture to the pasta and toss to coat.
  8. Serve immediately, topped with grated Parmesan cheese if desired.

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