Pasta Corn Beans
Looking for a wholesome, easy-to-make comfort dish? This Pasta Corn Beans recipe is a hearty and flavorful delight that combines tender pasta, sweet corn, and protein-packed beans in a luscious tomato-based sauce. Infused with aromatic garlic, onions, dried oregano, and basil, this one-pan meal is perfect for a weeknight dinner or casual gathering. The optional kick of red chili flakes and a sprinkle of parmesan cheese add depth and richness to every bite, while the fresh herbs bring a vibrant finishing touch. With just 30 minutes from start to finish, this vegetarian recipe is simple, satisfying, and packed with nutrients! Whether you're a beginner or a pro in the kitchen, this recipe is sure to impress.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 300 grams pasta (penne, fusilli, or your choice)
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 medium onion, finely chopped
- 400 grams canned crushed tomatoes
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 cup cooked beans (kidney beans, black beans, or chickpeas)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- 0.5 cup parmesan cheese, grated (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley or basil leaves, chopped (for garnish)
- as needed water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and chopped onion, and sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the crushed tomatoes, dried oregano, dried basil, and red chili flakes (if using). Season the sauce with salt and black pepper to taste. Let it simmer for 5-7 minutes, stirring occasionally.
Add the sweet corn kernels and cooked beans to the tomato sauce. Stir well and cook for an additional 3-4 minutes to allow the flavors to meld together.
If the sauce looks too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the cooked pasta to the pan and toss well to coat the pasta evenly with the sauce. Cook for 1-2 minutes to heat everything through.
Remove from heat and, if desired, sprinkle grated parmesan cheese over the pasta. Toss lightly to combine.
Garnish with freshly chopped parsley or basil leaves and serve warm. Enjoy your Pasta Corn Beans!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
