Fusilli with white beans, cherry tomatoes, and corn sauce from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 169) by Joe Yonan

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Notes about this recipe

  • SheilaS on May 24, 2024

    Nice summer pasta. I used Rancho Caballero beans. Cherry tomatoes add a welcome bit of tartness but not enough to make every bite delicious. Diced sun dried tomatoes or pickled peppers might help.

  • Jane on March 01, 2020

    This was a quick prep as I had frozen corn and frozen "creamed" corn and I used canned beans. The beans, pasta and corn are low-key so the basil and Parmesan are essential to lift the flavors. This was great winter comfort food.

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