Description
An easy creamy corn pasta recipe with white beans, bacon, and corn. A satisfying and quick weeknight dinner made with common pantry ingredients.
Ingredients
Units
Scale
- 4 ounces bacon
- 1 pound pasta, such as fettucine
- 1 medium onion
- 2 cloves garlic
- 1/4 cup fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 cups vegetable broth
- 16 ounces (1 can) white beans
- 16 ounces (about 2 1/2 cups) corn
- 1/4 cup shredded Parmesan cheese, plus more for serving
Instructions
- Chop the bacon and add it to a large pot over medium-high heat. Cook until crispy, about 10 minutes, stirring occasionally.
- While the bacon cooks, start a large pot of salted water to boil for the pasta. Cook the pasta according to the package directions. Then chop the onion, garlic and parsley.
- When the bacon is crispy, remove it from the pan with a slotted spoon and set it aside. Add the onion, garlic, thyme, oregano, and red pepper flakes. Cook until the onion is soft, about 8-10 minutes.
- When the onion is cooked, pour in the broth and bring to a simmer. Stir in the beans and corn. Mash up the beans a little with a potato masher, if you want to get the full creaminess out of this dish.
- Continue to simmer another 5 minutes or until everything is heated through. Add the cooked pasta, Parmesan, and parsley. Use tongs to toss everything together. Cook another couple of minutes until the pasta is well coated.
- Serve topped with bacon and additional cheese.
Notes
Frozen corn and canned beans work just fine in this recipe. It's all about keeping it simple.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Quick Dinners
- Method: Stove top
- Cuisine: Italian
