Pea and corn creamy pasta

Instructions

1 Cook spaghetti in a large saucepan of boiling water following packet directions. Add pea and corn mixture in the last 2 minutes of cooking time. Drain pasta and vegetables, return to saucepan and cover to keep warm.

2 Meanwhile, preheat grill. Place cherry tomatoes in a heatproof, shallow dish and lightly spray with oil. Grill for 2-3 minutes or until soft.

3 Spray a medium-sized saucepan with oil. Cook spring onions over a medium heat for 2 minutes or until softened. Whisk together milk and cornflour. Pour into saucepan while stirring. Cook, stirring, for 3-4 minutes or until thickened. Add pasta, vege mixture and parsley. Gently warm through and toss to combine. Serve sprinkled with ricotta and parmesan and top with tomatoes.