Sweet Corn and White Wine Chickpea Pasta
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.
Servings: 2 servings
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!