One-Pan Corn and Miso Pasta

Name: One-Pan Corn and Miso Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Extra-Virgin Olive Oil; Garlic Cloves; Shallot; Chili Flakes; Fresh Corn Kernals; Uncooked Short Pasta; Low-Sodium Vegetable Broth; White Miso Paste; Heavy Cream; Parmesan Cheese; Sea Salt; Black Pepper; Fresh Basil

Recipe by Fran Allen

Ingredients

Time

25m

Serves

This is the perfect easy weeknight meal to celebrate in-season corn! Creamy, funky and so satisfying the flavours all come together in about 30 minutes to make the perfect comforting meal. This is my favorite with local organic corn but frozen kernels would work in a pinch too!

30-Minute Meal

One Pan

Dinner

Ingredients

2 Tbsp

Extra-Virgin Olive Oil

Garlic Cloves

minced

1 small

Shallot

finely chopped

1 tsp

Chili Flakes

(optional)

2 cups

Fresh Corn Kernals

(about 3 cobs)

1 1/2 cups

Uncooked Short Pasta

3 cups

Low-Sodium Vegetable Broth

3 Tbsp

White Miso Paste

1/2 cup

Heavy Cream

1/2 cup

Parmesan Cheese

grated

1/2 tsp

Sea Salt

or to taste

1/4 tsp

Black Pepper

or to taste

3 Tbso

Fresh Basil

for serving (optional)

Instructions

Heat olive oil or butter in a large skillet over medium heat. Add garlic and shallot/onion, sauté until fragrant then add in the corn kernels and saute until they are bright yellow.

Stir in the dry pasta, then pour in the broth and milk/cream. Stir well and bring to a simmer.

Reduce heat to medium-low, add in your miso paste and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed — about 8–12 minutes, depending on the size of the noodles.

Stir in Parmesan until melted and creamy.

Top with extra Parmesan, cracked pepper, and fresh basil if you like.