Creamy Corn & White Bean Pasta | Easy One-Pot Meal
This creamy corn and white bean pasta is one of those easy one-pot meals that’s perfect for busy days. Corn and white beans are blended into a smooth, creamy sauce, while shredded zucchini cooks right along with the pasta.
The white beans blend completely into the sauce, making this an easy way to add some extra protein and fiber without changing the creamy texture. It’s mild, cozy and great for little ones, but still delicious for the whole family!
Creamy One-Pot Corn & White Bean Pasta
A creamy one-pot pasta with corn, white beans and zucchini blended into an easy, kid-friendly sauce. A simple family meal that comes together in one pot!
3-4
servings10
minutes12
minutesIngredients
1 cup small dry pasta, such as shells, elbows or ditalini
¾ cup corn, fresh or frozen
½ cup cooked white beans, such as cannellini or Great Northern, drained and rinsed
½ cup shredded zucchini, lightly packed
¼ cup whole milk
1 cup low-sodium broth, plus more as needed
1 tbsp butter
2 tbsp cream cheese
2–3 tbsp finely grated Parmesan
¼ tsp garlic powder, optional
Freshly ground black pepper, optional
Directions
- Add the corn, white beans, milk and about ¼ cup of the broth to a blender. Blend until completely smooth and creamy.
- Pour the blended sauce into a saucepan. Add the dry pasta, remaining broth, shredded zucchini and garlic powder, if using. Stir everything together.
- Bring to a gentle simmer over medium heat. Reduce the heat to medium-low and cook for about 10–12 minutes, or according to your pasta package directions, stirring every couple of minutes so the pasta doesn’t stick.
- If the sauce becomes too thick before the pasta is fully cooked, add a splash of broth or water and continue cooking until the pasta is tender.
- Turn off the heat and stir in the butter, cream cheese and Parmesan until melted and creamy. If you’d like a thinner consistency, add a splash of milk or broth.
- Let the pasta rest for 2–3 minutes before serving. The sauce will thicken slightly as it sits.
Notes
- Pasta: Small pasta shapes work best for this recipe. Tiny shells, elbows, ditalini or even orzo are great options for little ones. Keep in mind that different pasta shapes may need slightly different amounts of liquid and cooking time.
White beans: Cannellini or Great Northern beans both work well. Drain and rinse canned beans before measuring.
Corn: There’s no need to thaw frozen corn first since you’re blending it into the sauce.
For a silky sauce: Blend the corn and white bean mixture really well. If your child is particularly sensitive to texture, you can strain the sauce after blending.
Consistency: One-pot pasta continues to absorb liquid as it sits. Don’t worry if it looks slightly saucier when you first turn off the heat. Add a splash of milk or broth if it becomes too thick.
For adults: Add extra black pepper, red pepper flakes or additional Parmesan when serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The sauce will thicken considerably in the fridge, so add a splash of milk or broth when reheating and stir until creamy again. This is best enjoyed fresh! I would not recommend freezing it.
