This corn and white wine pasta truly tastes like spring and summer in a bowl! Made with chickpea pasta, sweet baby corn, and flavorful white wine, this pasta dish is the epitome of light, bright, and tasty–perfect for enjoying on a warm spring day or summer evening.
I’m all for rich, hearty pasta dishes, but I think pasta salads are severely underrated, too. The best thing about this dish is that it’s right in the middle; it’s a little creamy and very filling like a heartier dish, but it’s still light and summery like a typical pasta salad. Truthfully, it’s the best of both worlds - so if you can’t decide what vibe you’re hungry for, this is the perfect mix!
Here are some more pasta and sauce recipes you'll love: Feta and Spinach Marsala Pasta, Brown Butter Sauce, and Creamy Tomato Gnocchi with Burrata.
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Ingredients & Equipment
You’ll need the following ingredients to make this summer corn and white wine chickpea pasta:
- Chickpea pasta
- Fresh corn
- Garlic
- Spinach
- White wine
- Milk
- Flour
- Basil
- Parsley
- Salt and pepper
- Red pepper flakes (optional)
- Grated parmesan cheese
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Use your favorite white wine! If you already like drinking it, you’ll LOVE it in this pasta. Dry white cooking wine also works just fine with this recipe, but it’s really all about what kind of flavor you personally want in the sauce (if you’re looking for a place to start, I’d suggest a nice Pinot Grigio).
- Any pasta shape will do. Don't get hung up on the type of pasta here - chickpea pasta is really yummy, but you can use whatever pasta you already have on hand if needed!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Use fresh or canned corn versus frozen. You can use frozen in a pinch (thawed of course), but to really get those golden kernels with a bit of firmness to them after sautéing, you’ll want your corn to be as fresh as possible.
More pasta recipes:
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Sweet Corn and White Wine Chickpea Pasta
Ingredients
- 2 cups chickpea pasta
- ½ cup fresh or frozen corn
- 2 cloves garlic minced
- ⅓ cup spinach
- ⅓ cup dry white wine
- ½ cup almond milk
- 1 teaspoon flour
- 1 teaspoon chopped basil
- 1 teaspoon parsley flakes
- ¼ cup grated parmesan cheese
- red pepper flakes optional
- salt and pepper to taste
Instructions
- Boil your pasta according to package instructions.
- Sauté the corn until just golden brown (slightly longer if frozen to cook through).
- Add the garlic and spinach and cook for 1-2 minutes.
- Add in white wine and stir, then add milk. stir in the flour to thicken.
- Add in herbs and stir thoroughly, then add parmesan cheese.
- Add in your pasta (with a little bit of pasta water) and fold into the sauce.
- Top with some more cheese and herbs and enjoy!
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